Deep-fried Shrimp Kabobs

6 servings Prep: 10 m Cook: 15 m Total: 25 m Beginner
5.0/5 (1)
Deep-fried Shrimp Kabobs
We sold these crispy shrimp kabobs at the Saturday Food Festival at the World Championship Gumbo Cook-off and they were a big hit. Golden Dipt batter makes these easy to prep and fry up perfectly every time.

Ingredients

6 servings
  • 1 lbs shrimp, peeled, de-veined, 30-40 ct
  • 1 box Golden Dipt Cajun Seafood Coating
  • Water
  • Cooking oil for frying
  • 8" Wooden Kabob sticks

Step-by-Step Instructions

  1. Heat cooking oil in a deep fryer or heavy pot to 350-375°F.
  2. Mix the Golden Dipt Seafood Coating with enough water to make a thin batter (about the consistency of pancake batter).
  3. Slide 5 shrimp onto each kabob stick, threading them through so they lay flat.
  4. Dip the kabob into the batter, coating evenly, then carefully drop in the hot oil. Cook about 3 minutes until golden brown and floating.
  5. Drain on paper towel and serve hot.

Common Problems and Solutions

Q: Why is my batter falling off the shrimp?

A: The batter might be too thick. It should be thin like pancake batter—if it's too thick, add a little more water. Also make sure your oil is hot enough (350-375°F) so the batter sets quickly.

Q: Can I make these ahead of time?

A: These are best served hot and fresh right out of the fryer. If you need to prep ahead, you can thread the shrimp on the sticks and keep them refrigerated, then batter and fry just before serving.

Tips and Techniques

Make sure the shrimp lay flat when threaded on the stick—this helps them cook evenly and makes them easier to coat with batter. Don’t overcrowd the fryer or the temperature will drop and your kabobs will be greasy instead of crispy.

Ingredient Substitutions

  • Golden Dipt Cajun Seafood Coating: Fish fry coating mix (like Louisiana Fish Fry) or make your own with cornmeal, flour, and Cajun seasoning
  • 30-40 count shrimp: Larger 21-25 count shrimp (use 3-4 per stick) or smaller 50-60 count (use 6-7 per stick)

Equipment Needed

  • Deep fryer or heavy pot for frying
  • Candy/frying thermometer (if not using a deep fryer)
  • Paper towels for draining
  • 8-inch wooden kabob sticks

Historical Context

Fried seafood on a stick has been a Louisiana festival staple for decades—these portable, shareable bites are perfect for walking around events like the World Championship Gumbo Cook-off in New Iberia.