Bangin’ Shrimp & Waffles with Honey, Sriracha and Lime Syrup & Cajun Aioli

Julie Miguel is a digital content producer with a specialization in food media as well as an active food blogger located in Toronto, Canada. The focus of her blog, Daily Tiramisu, is to empower home cooks to be fearless in the kitchen and she does this by taking traditionally difficult recipes and making them easier to execute.

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By far, one of the lamest party foods, in my books, is the basic shrimp cocktail ring.  When I see one sitting out at a party, I always wonder why someone would waste valuable table real-estate on such a bland and boring dish.  It wasn’t until during the last holiday season that I thought that there must be a way to improve the standard shrimp cocktail recipe to make it more appealing to cocktail party go-ers.
Bangin’ Shrimp & Waffles with Honey, Sriracha and Lime Syrup www.dailytiramisu.com

I took it to the drawing board and here’s what I came up with: Bangin’ shrimp and waffles with a Honey Sriracha Lime Dipping Sauce.  This one will definitely turn heads.  A crispy shrimp served upon a soft waffle with a perfect topping, a sweet and spicy “syrup”.  I don’t know anyone who would turn down this appetizer.

Here is a waffle recipe you can use from my blog: Belgium Waffles

IMG 6429 2 brunch recipes Bangin’ Shrimp & Waffles with Honey, Sriracha and Lime Syrup & Cajun Aioli

This year, I demoed this dish at my very first appearance at the TO Food & Drink Fest in Toronto.  I was one of the featured Chefs at the Air Miles sponsored stage.  It was a huge opportunity for me so I decided to make one of my most popular blog recipes and elevate it for the occasion.  I added a Cajun aioli and it brings this dish to the next level just as I had hoped for.  The demo was so much fun and it was wonderful to be back doing live food events with lots of amazing foodies!

There you have it – an old, boring dish made new again.  The next time you feel the urge to pick up that shrimp ring at your local grocery store before a party, please consider making one of these re-invented shrimp cocktail recipes.  Your guests will thank you.
With Love,
Julie


Bangin’ Shrimp & Waffles with Honey, Sriracha and Lime Syrup www.dailytiramisu.com

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IMG 9458 768x512 1 brunch recipes Bangin’ Shrimp & Waffles with Honey, Sriracha and Lime Syrup & Cajun Aioli

Bangin’ Shrimp & Waffles with Honey, Sriracha and Lime Syrup & Cajun Aioli


  • Author: Julie
  • Total Time: 1 hour
  • Yield: 50 pieces 1x

Ingredients

Scale

Yield: Makes about 50 appetizer portions or 4-6 meal-size portions

700g large raw shrimp (3140 count), peeled, deveined tails removed

1 ¼  cup all-purpose flour

1 tsp Baking Powder

¼ cup plain yellow cornmeal

2½ tsp Old Bay Seasoning, divided

1/4 tsp garlic powder

1/4 tsp ground cumin

1 large egg, beaten

½ cup whole buttermilk

Canola oil for frying

12 buttermilk or Belgian-style waffles

Honey Sriracha Lime Syrup

1/2 cup honey

2 Tbsp fresh lime juice

3 Tbsp Sriracha sauce

Cajun Aioli

1/2 cup mayonnaise

1 tbsp fresh lemon juice

6 dashes sriracha or Tabasco sauce

1/2 tsp smoked paprika

1/4 tsp each: garlic powder, onion powder, salt, oregano, red pepper flakes

Add a pinch cayenne pepper for additional heat

Optional garnish: Micro-greens, or chopped cilantro or parsley.


Instructions

Toss the shrimp with ½ teaspoon of Old Bay seasoning and set aside.

In a medium mixing bowl, combine the flour, baking powder, cornmeal, 2 tsp seafood seasoning, garlic powder, and ground cumin and set aside.

In a separate bowl, whisk together egg and buttermilk and set aside.

Take 1/3 cup of the seasoned flour-cornmeal breading and pour over the shrimp.   Toss the seasoned shrimp with the ⅓ cup of the seasoned flour-cornmeal breading.

Prepare a parchment-lined baking sheet.  Dip each piece of shrimp in the buttermilk-egg wash.

Toss in the seasoned flour-cornmeal breading shaking off any excess and lay in a single layer on the parchment-lined baking sheet.

Heat 4 inches of oil in a dutch oven or heavy bottomed saucepan to 350°F.

Fry the shrimp in batches for about 2-3 minutes (depending on the size of the shrimp) until golden and crispy. Adjust the heat periodically to maintain the temperature of the oil while frying.

Prepare a paper towel-lined baking sheet.  Use a slotted spoon to remove the crispy golden shrimp to the paper towel-lined baking sheet to drain.  Repeat until all of the shrimp are fried.

Prepare your syrup by mixing the sriracha, honey and lime juice in a bowl.  Whisk until incorporated and then funnel the syrup into a bottle or a bowl with a pour spout.

Prepare your Cajun aioli by whisking together the ½ cup mayo, 1 tablespoon fresh lemon juice and 6 dashes hot sauce until it is incorporated and smooth.  Add the ½ teaspoon smoked paprika, ¼ teaspoon garlic powder, onion powder, salt, oregano, red pepper flakes, and, if you want more heat, a pinch of cayenne pepper.  Stir until it all comes together then funnel the aioli into a bottle or a bowl with a pour spout.

Toast your waffles until golden brown.

Appetizer Version: Cut each waffle into 2”x2” squares and use a cocktail pick to secure a shrimp to a waffle square.  Continue until all of the shrimp are secured to a waffle square.  Drizzle with Cajun aioli and then the syrup.  Top with garnish (if using) and serve on a serving tray. Serve immediately.

Meal Version: Pile up 2 waffles on a plate, then pile on 8 of the shrimp, drizzle with Cajun aioli and then the syrup.  Top with garnish (if using) and serve immediately.

  • Prep Time: 30 mins
  • Cook Time: 30 mins

Bangin’ Shrimp & Waffles with Honey, Sriracha and Lime Syrup www.dailytiramisu.com

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