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

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



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.


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