These fried shrimp deviled eggs are the perfect little bite! They’re crispy, spicy, sweet, and creamy. An appetizer that will leave your guests begging you for the recipe!
If you love classic deviled eggs and fried shrimp, then you will love these! I love making these during the holidays because people go crazy for them. You can serve them as an appetizer or side dish.
INGREDIENT NOTES
- Shrimp – You’ll need raw, peeled, and deveined shrimp. Ensure that the shrimp aren’t too big otherwise, your deviled eggs will be too heavy.
- Bang Bang Sauce – I used homemade bang bang sauce to coat the fried shrimp, but feel free to use your favorite sauce such as bbq or buffalo.
- Eggs – Use large eggs.
- Mayo – I highly recommend using full-fat Hellman’s mayo for best results.
- Panko – Plain panko bread crumbs is what you’ll need to coat the shrimp to give it a super crispy coating.
TOP TIPS
- If you’re making these for a special occasion, I highly recommend preparing the deviled eggs and the bang bang sauce the night before. That way the day of the event, you’ll just have to fry the shrimp and place them on top of the deviled eggs.
- Fry the shrimp right before serving so they’re hot and crispy when you serve them to your guests.
WHAT DO THESE TASTE LIKE?
These fried shrimp deviled eggs are just loaded with flavor. The shrimp are crispy, sweet, and spicy while the deviled eggs are cold and creamy. It’s just the perfect bite!
STORAGE
While deviled eggs can remain fresh in the refrigerator for up to 2 days, I strongly advise eating them the same day to prevent the shrimp from becoming soggy.
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Fried Shrimp Deviled Eggs
Servings: 12
Calories: 109kcal
These fried shrimp deviled eggs are the perfect little bit! They're crispy, spicy, sweet, and creamy. An appetizer that will leave your guests begging you for the recipe!
Ingredients
Deviled Eggs
- 6 large eggs hard-boiled
- 1 teaspoon chives fresh
- ¼ cup mayo
- 1 tablespoon Dijon mustard
- 1 teaspoon hot sauce
- salt and pepper to taste
- paprika or old bay seasoning to garnish
Fried Shrimp
- ½ lb raw shrimp use small or medium, peeled and deveined, tails off
- 2 eggs whisked
- ¼ cup all-purpose flour
- 1 cup panko bread crumbs
- ½ teaspoon Kosher salt or to taste
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon Italian seasoning
- oil, for frying canola, peanut, or vegetable oil
- ½ cup bang bang sauce or more
Instructions
- To make the deviled eggs: bring a pot of boiling water to a rapid boil. Add the eggs gently to the pot using a spoon. Boil for 10 minutes.
- Once the 10 minutes are up, place the eggs in a bowl with water and ice. Allow them to cool completely and then peel and slice in half lengthwise.
- Remove the yolks and place them in a bowl. Place the egg white on a serving dish.
- Use a fork to mash the yolks then add chives, mayo, mustard, and season with salt and pepper.
- Fill each egg white with the yolk mixture using a piping bag or tablespoon. Cover them and refrigerate for at least an hour.
- To fry the shrimp: remove the shrimp tails and pat dry with a paper towel and heat oil to 350 degrees F.
- Season the shrimp with salt, garlic powder, onion powder, and Italian seasoning. Toss to coat.
- Coat the shrimp in the flour, shaking off any excess flour. Dip the shrimp in the eggs to coat completely, then allow the excess egg to drip back into the bowl.
- Coat the shrimp in panko breadcrumbs and make sure to pack it on. The more panko breadcrumbs you use, the crispier the shrimp will be.
- Fry the shrimp for about 1 minute per side.
- Once fried, coat with the bang bang sauce, and place each shrimp on top of a deviled egg. Garnish with old bay seasoning or papika, if desired. Serve immediately and enjoy!
Notes
- If you’re making these for a special occasion, I highly recommend preparing the deviled eggs and the bang bang sauce the night before. That way the day of the event, you’ll just have to fry the shrimp and place them on top of the deviled eggs.
- Fry the shrimp right before serving so they’re hot and crispy when you serve them to your guests.
Nutrition
Calories: 109kcal | Carbohydrates: 6g | Protein: 5g | Fat: 7g | Saturated Fat: 2g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 2g | Trans Fat: 0.02g | Cholesterol: 122mg | Sodium: 223mg | Potassium: 64mg | Fiber: 0.4g | Sugar: 0.5g | Vitamin A: 184IU | Vitamin C: 0.1mg | Calcium: 31mg | Iron: 1mg
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These shrimp devil eggs look delicious, I will try making some during the coming holidays.