Say hello to festival food gone gourmet—the Shrimp Alfredo Corn Dog Sticks will completely change the way you think about party appetizers! Imagine plump shrimp mixed with rich, creamy Alfredo sauce and gooey cheeses, all wrapped around a stick, coated in golden cornmeal batter, and fried until crispy on the outside and molten on the inside. This playful mashup of comfort food classics is perfect for impressing your guests at your next gathering, or simply treating yourself to the ultimate indulgent snack. These Shrimp Alfredo Corn Dog Sticks are where nostalgia and decadence meet in every crunchy, cheesy bite.
Ingredients You’ll Need
Ingredients You’ll Need
The beauty of these Shrimp Alfredo Corn Dog Sticks is that they come together with just a handful of everyday ingredients, each bringing its own magic to the table. From sweet, plump shrimp to that crisp cornmeal crunch, every element here has a delicious purpose—so don’t skip a thing!
- Shrimp: Use large cooked shrimp for the best texture—just make sure they’re peeled and deveined so every bite is tender and shell-free.
- Alfredo sauce: Store-bought or homemade, this creamy sauce binds the filling and adds savory, garlicky depth.
- Shredded mozzarella cheese: The mozzarella gives those fantastic gooey cheese pulls that make this snack irresistible.
- Grated Parmesan cheese: Lends a nutty, salty punch to balance the richness of the filling.
- Cornmeal: For classic corn dog crunch, yellow cornmeal is a must—don’t substitute here!
- All-purpose flour: Helps create a thick, cohesive batter that clings perfectly to the shrimp sticks.
- Granulated sugar: Just a bit of sweetness gives the batter that iconic fair food flavor.
- Baking powder: Makes the coating puff up and get even crispier when fried.
- Salt: Essential for heightening every flavor, in the batter and the filling.
- Black pepper: Adds a gentle background kick—freshly cracked is extra tasty.
- Buttermilk: Its tanginess keeps the batter tender and flavorful.
- Large egg: An egg binds the whole batter together and makes it fry up beautifully.
- Wooden skewers: These turn your shrimp and filling into an easy-to-dip, showstopping party snack.
- Vegetable oil for frying: Any neutral oil with a high smoke point works—think canola or peanut oil for crisp, golden results.
How to Make Shrimp Alfredo Corn Dog Sticks
Step 1: Prepare the Shrimp Filling
Pat those shrimp dry with a paper towel to keep the mixture from getting watery. Chop them into small, bite-sized pieces, then toss them into a mixing bowl with Alfredo sauce, shredded mozzarella, and grated Parmesan. Stir until every piece of shrimp is coated in that creamy, cheesy goodness—this is what’s going to make your Shrimp Alfredo Corn Dog Sticks so decadent and savory.
Step 2: Shape and Freeze the Sticks
Now comes the fun part! Take a heaping spoonful of your shrimp Alfredo mixture and mold it around the end of a wooden skewer, forming a log shape about 3 to 4 inches long. It’s a little like making a cheesy shrimp “hot dog” on each stick. Place each one on a baking sheet lined with parchment, and freeze for around 30 minutes—this step keeps the shrimp filling firm, so it holds together beautifully when dipped and fried.
Step 3: Make the Corn Dog Batter
While your shrimp sticks are chilling out, whisk together the cornmeal, flour, sugar, baking powder, salt, and pepper in a big bowl—these dry ingredients combine to make that classic, thick corn dog crust. In a second bowl, whisk buttermilk and an egg until smooth, then pour the wet mixture into your dry ingredients. Stir just until a thick batter forms; don’t overmix, so everything stays light and crisp.
Step 4: Coat the Shrimp Sticks
Get your oil heating up to 350°F (175°C) while you work. One at a time, dip each frozen shrimp log into the batter, turning to coat every side well. The batter should completely encase the filling for perfect frying and that signature corn dog crunch. A tall glass can make dipping really easy!
Step 5: Fry Until Golden and Crispy
Carefully lower each coated shrimp stick into the sizzling hot oil. Fry 3 to 4 minutes per stick, turning as needed, until they are deep golden brown all over and smell absolutely irresistible. Transfer to a plate lined with paper towels to drain off a little extra oil. Serve your Shrimp Alfredo Corn Dog Sticks hot and fresh while they’re crisp and molten in the middle!
How to Serve Shrimp Alfredo Corn Dog Sticks
Garnishes
Pile up your Shrimp Alfredo Corn Dog Sticks on a platter and finish with a generous sprinkling of extra grated Parmesan. Fresh chopped parsley or snipped chives add a pop of color and freshness that contrasts beautifully with the rich filling. Don’t forget plenty of warm Alfredo or spicy marinara sauce on the side for dipping—little ramekins at the ready!
Side Dishes
Pair these over-the-top corn dog sticks with simple sides to balance their richness. Crisp coleslaw, a tangy arugula salad with lemon, or even crunchy pickles give a refreshing bite between every cheesy, crispy stick. Potato wedges or sweet potato fries keep the carnival vibes going if you’re in the mood for a truly fun meal!
Creative Ways to Present
For a party, stand the Shrimp Alfredo Corn Dog Sticks upright in a mason jar or arrange them like edible bouquets in tall glasses—guests can easily grab a stick and mingle. For game day, try serving them “slider-style” with slider buns and a drizzle of Alfredo sauce. Kids (or the kid in you) will love them cut in half and served on little cocktail skewers—they disappear fast!
Make Ahead and Storage
Storing Leftovers
If you have any leftovers (that’s a big “if”), let them cool completely and store in an airtight container in the refrigerator for up to 2 days. The coating won’t be quite as crisp, but the flavor holds up beautifully.
Freezing
You can absolutely freeze the unfried, battered shrimp sticks for a quick-fry treat later. Freeze them spread out on a tray, then transfer to a zip-top freezer bag for up to 1 month. Fry from frozen—just add an extra 1-2 minutes to the cooking time.
Reheating
To restore some crunch to your Shrimp Alfredo Corn Dog Sticks, reheat them in a 375°F (190°C) oven for 10 to 12 minutes, or pop them in the air fryer for a few minutes. Microwaving works in a pinch, but they’ll be softer rather than crispy.
FAQs
Can I use raw shrimp instead of cooked?
It’s best to start with cooked shrimp for these corn dog sticks. Raw shrimp will release water as they cook, making the filling too wet and potentially causing filling leaks while frying. Cooked shrimp ensures the filling stays firm, flavorful, and easy to shape.
Can I make these Shrimp Alfredo Corn Dog Sticks gluten-free?
Absolutely! Swap the all-purpose flour in the batter for your favorite 1:1 gluten-free blend and double-check that your cornmeal is gluten-free as well. The sticks turn out just as crispy and delicious with this simple change.
How spicy can I make these?
You can ramp up the heat by mixing a teaspoon of Cajun seasoning, hot sauce, or a generous sprinkle of crushed red pepper flakes into either the shrimp filling or the cornmeal batter. Serve with a spicy dip for extra kick.
What’s the best way to keep Shrimp Alfredo Corn Dog Sticks warm at a party?
Keep them crisp and warm by placing them on a wire rack set over a baking sheet in a 250°F (120°C) oven. This helps air circulate and preserves that crunchy exterior for an hour or two—perfect for keeping the party going!
Can I use a different sauce instead of Alfredo?
While the Alfredo adds that signature richness, feel free to get creative! Try basil pesto for a herby twist, or spicy arrabbiata for a zesty kick—just make sure any sauce you use isn’t too thin, so your filling holds together nicely on the skewer.
Final Thoughts
If you’re ready to blow minds at your next gathering, don’t wait to try these Shrimp Alfredo Corn Dog Sticks. They’re playful, utterly satisfying, and guaranteed to be talked about long after the last stick disappears. Dive in, get a little messy, and enjoy every cheesy, crispy, shrimp-packed bite—you might even find yourself making a double batch next time!
Print
Shrimp Alfredo Corn Dog Sticks Recipe
- Prep Time: 30 minutes (plus 30 minutes freezing time)
- Cook Time: 15 minutes
- Total Time: 1 hour 15 minutes
- Yield: 8 corn dog sticks
- Category: Appetizer
- Method: Frying
- Cuisine: American Fusion
- Diet: Non-Vegetarian
Description
These Shrimp Alfredo Corn Dog Sticks are a unique twist on classic fair food, combining succulent shrimp and creamy Alfredo sauce in a crispy corn dog coating. Perfect for a fun appetizer or snack!
Ingredients
For the Shrimp Sticks:
- 1 lb large cooked shrimp (peeled, deveined, tails removed)
- 1 cup Alfredo sauce
- 1 cup shredded mozzarella cheese
- 1/4 cup grated Parmesan cheese
For the Corn Dog Batter:
- 1 cup cornmeal
- 1 cup all-purpose flour
- 1 tbsp granulated sugar
- 1 tsp baking powder
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1 cup buttermilk
- 1 large egg
- 8 wooden skewers
- vegetable oil for frying
Instructions
- Prepare the Shrimp Sticks: Pat the cooked shrimp dry, chop into small pieces. Mix shrimp with Alfredo sauce, mozzarella, and Parmesan. Form mixture into log shapes around skewers and freeze for 30 minutes.
- Make the Corn Dog Batter: Whisk together cornmeal, flour, sugar, baking powder, salt, and pepper. In a separate bowl, whisk buttermilk and egg, then combine with dry ingredients.
- Fry the Shrimp Sticks: Heat oil to 350°F. Dip frozen shrimp sticks in batter, fry for 3–4 minutes until golden brown. Drain on paper towels and serve hot.
Notes
- Serve with extra Alfredo sauce or marinara for dipping.
- For a spicier version, add crushed red pepper or Cajun seasoning to the batter or filling.
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