Shrimp Eggplant Beignets with Remoulade Sauce

Crispy, golden, and bursting with flavor, these Shrimp Eggplant Beignets with Remoulade Sauce are a mouthwatering fusion of Southern comfort and coastal flair. Tender shrimp and earthy eggplant are folded into a spiced cornmeal batter, then fried to perfection for a crunchy exterior and soft, savory center. Paired with a tangy homemade remoulade sauce, featuring Dijon mustard, capers, and a hint of hot sauce, this dish offers the perfect balance of zesty, creamy, and indulgent. Perfect for appetizers, game-day snacks, or an elegant party spread, these beignets are easy to make and utterly irresistible.

Nutriscore Rating: 54/100

Prep Time:25 mins

Cook Time:15 mins

Total Time:40 mins

Servings: 4

Ingredients

• 12 pieces medium shrimp, peeled and deveined
• 1 small eggplant, diced
• 1 cup all-purpose flour
• 0.25 cup cornmeal
• 1 teaspoon baking powder
• 0.25 teaspoon cayenne pepper
• 1 piece large egg
• 0.5 cup whole milk
• 2 tablespoons fresh parsley, chopped
• 3 cups canola oil (for frying)
• 0.5 cup mayonnaise
• 1 tablespoon Dijon mustard
• 1 tablespoon lemon juice
• 1 teaspoon capers, chopped
• 0.5 teaspoon paprika
• 1 clove garlic, minced
• 1 teaspoon hot sauce
• 1 teaspoon salt
• 0.5 teaspoon black pepper

Directions

Step 1

Peel and devein the shrimp, then finely chop into small pieces and set aside.

Step 2

Dice the eggplant into small cubes and season with 1/4 teaspoon of salt. Let it sit for 10 minutes to draw out excess moisture, then pat dry with paper towels.

Step 3

In a large mixing bowl, whisk together the flour, cornmeal, baking powder, cayenne pepper, and 1/2 teaspoon of salt.

Step 4

In a separate bowl, whisk together the egg and milk. Gradually add the wet mixture to the dry ingredients, stirring until a thick batter forms.

Step 5

Fold the diced eggplant, chopped shrimp, and parsley into the batter until evenly combined.

Step 6

Heat the canola oil in a deep pot or skillet over medium-high heat (about 350°F/175°C), ensuring there’s enough oil to fully submerge the beignets.

Step 7

Using a small cookie scoop or spoon, gently drop spoonfuls of the batter into the hot oil, frying in batches to avoid overcrowding. Fry for 3-4 minutes per batch, turning occasionally, until golden brown and cooked through.

Step 8

Transfer the beignets to a plate lined with paper towels to drain excess oil.

Step 9

To make the remoulade sauce, whisk together the mayonnaise, Dijon mustard, lemon juice, capers, paprika, minced garlic, hot sauce, and 1/4 teaspoon each of salt and black pepper until smooth.

Step 10

Serve the shrimp eggplant beignets warm with a side of the remoulade sauce for dipping.

Nutrition Facts

Serving size	(1436.1g)

Amount per serving	% Daily Value*
Calories	8100.0

Total Fat 812.9g	0%
Saturated Fat 62.2g	0%
Polyunsaturated Fat 0.1g
Cholesterol 552.6mg	0%
Sodium 3977.1mg	0%
Total Carbohydrate 172.3g	0%
Dietary Fiber 10.7g	0%
Total Sugars 10.4g
Protein 56.7g	0%

Vitamin D 309.3IU	0%
Calcium 284.3mg	0%
Iron 10.3mg	0%
Potassium 1100.5mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 88.9%

Protein: 2.8%

Carbs: 8.4%