These crunchy treats are like a cross between a classic corndog and Japanese shrimp tempura. Serve them as a fun appetizer with cocktail sauce for dipping.

Yield: Makes 20



  • 20 bamboo skewers
  • 20 frozen raw jumbo shrimp, thawed and rinsed
  • 1 1/4 cups cornmeal
  • 1 cup all-purpose flour
  • 2 tsp baking powder
  • 2 tsp granulated sugar
  • 1/2 tsp salt
  • 1 3/4 cups milk (2%)
  • 1/2 cup thinly sliced green onions
  • 1 tbsp canola oil
  • Oil for frying*
  • Salt*
  • Cocktail sauce*
  • Lemon wedges*


  1. Soak bamboo skewers in hot water for 30 minutes. Peel and devein shrimp, removing tails. Pat shrimp dry with paper towels. Thread each shrimp lengthwise onto a soaked skewer; set aside.
  2. To prepare batter, combine cornmeal, flour, baking powder, sugar and 1/2 tsp salt in a bowl. Stir in milk, green onions and 1 tbsp oil until blended. Let batter stand for 5 minutes.
  3. Heat oil to 375°F in an electric deep fat fryer according to manufacturer’s instructions. Line a tray with several layers of paper towels.
  4. Working in batches of about three at a time, dip shrimp skewers in batter; coat shrimp completely. Deep-fry battered shrimp skewers, turning once, until golden brown and crisp, about 2 – 3 minutes. Transfer to prepared tray. Sprinkle lightly with additional salt. Serve with cocktail sauce and lemon wedges.
Nutritional analysis per shrimp dog:

84 calories, 1.4 g fat, 3 g protein, 14.4 g carbohydrate, 0.6 g fibre, 87 mg sodium