I created these bomb corn dogs by stuffing shrimp, crab, cheddar, and nacho cheese into a crispy cornmeal batter—golden, gooey, and packed with big seafood flavor, perfect for parties or a fun weekend treat. Shrimp and Crab Nacho Bomb Corn Dogs

Why You’ll Love This Recipe

I love how these combine the classic corn dog crunch with a creamy seafood-cheese filling. Every bite delivers a satisfying contrast: crispy outside, molten cheesy center, and sweet-savory seafood all in one hand-held snack.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

1 cup shrimp, peeled and chopped
1 cup crab meat, shredded
1 cup shredded cheddar cheese
1 cup nacho cheese sauce
1 cup cornmeal
1 cup all-purpose flour
1 tbsp baking powder
1 tsp salt
1 tsp paprika
1 cup buttermilk
2 large eggs
Vegetable oil (or canola) for frying
Wooden skewers

Directions

In a bowl, combine shrimp, crab, cheddar, and nacho cheese sauce. Mix well.
In another bowl, whisk cornmeal, flour, baking powder, salt, and paprika.
In a separate bowl, beat buttermilk and eggs; pour into dry mix and stir until smooth.
Shape seafood mixture around wooden skewers.
Dip each skewer into batter, coating completely.
Heat oil to 350 °F (175 °C). Fry skewers 3–4 minutes per side until golden brown.
Drain on paper towels and serve hot with your favorite dip.

Servings and timing

Makes about 6 corn dogs
Prep time: 15 minutes
Cook time: 10 minutes
Total time: 25 minutes

Variations

Swap crab for extra shrimp if crab’s not available
Use cream cheese and hot sauce instead of nacho cheese for a spicy twist
Stir in chopped jalapeños or green onions for extra heat
Try pancake batter instead of cornmeal if I prefer a softer shell

Storage/reheating

I let leftover corn dogs cool, then store them in an airtight container in the fridge for up to 2–3 days. To reheat, I pop them in the oven or air fryer at 375 °F for about 10–12 minutes to bring back the crunch.
To freeze, I first freeze them on a tray, then transfer to zip bags. I reheat from frozen in the oven or air fryer—no need to thaw.

FAQs

Can I use frozen shrimp or crab meat?

Yes – I just thaw completely, drain excess water, and pat dry before mixing. Otherwise, the filling can get soggy.

What kind of oil should I use for frying?

I use a neutral oil with a high smoke point like vegetable or canola oil. It keeps the flavor clean and helps achieve the perfect golden crust.

Can I prepare the batter in advance?

I recommend mixing the batter just before frying for optimal texture. However, the seafood-cheese mix can be prepped and stored in the fridge up to a day ahead.

Can I bake or air fry these instead of deep-frying?

Baking at 400 °F gives a lighter crust but not the same deep-fried crunch. An air fryer is a great alternative if I want to reduce oil while keeping it crispy.

Can I make mini versions for parties?

Absolutely! I roll smaller bites and use toothpicks instead of full skewers—miniish and crowd-friendly. I serve them with dips like spicy ranch or chipotle mayo.

Conclusion

Shrimp and Crab Nacho Bomb Corn Dogs are my go-to when I want a fun, shareable snack with bold flavors. They look impressive, feel indulgent, and deliver exactly the kind of crunchy, cheesy, seafood-packed punch that keeps everyone coming back for more. Whether I’m hosting a game day or a weekend hangout, they never disappoint.