Spicy Shrimp on Cheddar Bay Waffles

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biscuit shrimp waffles

What’s Up, Hungry People

I’m obsessed with chicken and waffles. In my university days, I used to buy chicken and waffle sandwiches from a window vendor as drunk food, but once I left college, I realized how much I missed dining on chicken and waffles on a near weekly basis. Since college, I’ve learned to make my own creative takes on chicken and waffles, but I was recently inspired to try one of my favorite meals in a whole new way.

Introducing shrimp ‘n’ waffles. Tender shrimp in a maple sriracha aioli on top of, wait for it…Red Lobster’s Cheddar Bay Biscuits (affiliate link). It’s a whole new way to “hack the box” – instead of following the biscuit recipe on the box, stir in ingredients more commonly used to make standard waffles, like milk and whisked eggs.

The result is something truly spectacular! One box of biscuit mix made about three waffles, and by the end of the night, every speck of shrimp and waffle had been consumed. Had I known about this in my college days, this may have beaten out chicken and waffle sandwiches when it came to food to fulfill the munchies. Now that I have this option, I may never make chicken and waffles again!

(*JK, I will still love chicken and waffles, but shrimp and waffles are a close contender!)

shrimp waffles with aioli

Here’s What You Need

  • Red Lobster Cheddar Biscuit mix: Provides the base and flavor for the waffles.
  • Milk: Adds moisture and helps create a smooth batter.
  • Butter: Gives richness and improves the texture of the waffle.
  • Eggs: Bind ingredients together and add structure.
  • Sea Salt: Enhances overall flavor.
  • Raw shrimp: Main protein, adds a seafood flavor.
  • Mayonnaise: Base for the aioli, adds creaminess.
  • Maple syrup: Adds a touch of sweetness to balance the heat.
  • Sriracha: Brings heat and depth to the aioli.
  • Lime juice: Adds brightness and a zesty flavor.
  • Old Bay seasoning: Adds a spicy, savory flavor typical of seafood dishes.
  • Olive oil: Used for frying shrimp, adds a mild flavor.
  • Garlic and herb packet: Included in the biscuit mix, adds flavor.
shrimp waffles

Let’s Cook

First things first, let’s fire up that waffle iron and get it nice and hot. A good greasing with spray oil will make sure your waffles come out easily without sticking. Now, grab a large bowl and pour in your biscuit mix. Next up, add your milk and eggs. Remember, those eggs should be whisked beforehand to ensure they blend smoothly into the mix. Sprinkle in the sea salt for that extra flavor kick.

Here’s a little twist – take the garlic and herb packet that comes with your biscuit mix and whisk it into your melted butter. It’s these little touches that make all the difference. Now, pour that garlicky, herby butter right into your bowl with the other ingredients. Give everything a good but gentle stir, and then let the batter sit for about five minutes. This little break lets the batter thicken up.

Preparing the Maple Sriracha Aioli

While your waffle iron is heating up, let’s whip up that zesty aioli. Take a small bowl and mix together your mayonnaise, maple syrup, sriracha, and lime juice. Throw in the Old Bay seasoning and a dash of sea salt to round it all out. Whisk it until it’s nice and smooth. This sauce will add a beautiful layer of flavor to your waffles, balancing sweet, spicy, and tangy notes.

Cooking the Shrimp

Now, heat up a skillet over medium-high heat and drizzle in some olive oil. Once it’s hot, toss in your shrimp. You’ll only need a few minutes to cook them until they’re pink and no longer opaque – keep an eye on them because they cook fast and you want them just right: tender, not rubbery. Once they’re done, take them off the heat. If you’re not ready to serve right away, just keep them warm on the stove’s lowest setting.

Making the Waffles

Alright, let’s get back to that waffle iron. It should be all heated up by now. Scoop about ¾ to 1 cup of your rested batter and spread it onto the iron. Close it up and cook for about 4-6 minutes, or until each waffle is golden and crispy. If you’re making a bunch and want to serve them all warm, pop the finished waffles onto an oven-safe dish and keep them in the oven at 160°F. This will keep them nice and warm without drying them out.

Bringing It All Together

Now for the fun part – assembly! Lay those crispy waffles on a plate, top them with your perfectly cooked shrimp, and drizzle generously with that delicious aioli. If you’re feeling adventurous, sprinkle a little more Old Bay on top for that extra flavor punch.

Tips for Perfect Shrimp ‘n’ Cheddar Biscuit Waffles

  • Preheat Your Waffle Iron Properly: Ensuring your waffle iron is properly heated before adding the batter is crucial. This prevents the batter from sticking and helps achieve that perfect golden crust. It’s worth waiting a few extra minutes for the iron to reach the right temperature.
  • Do Not Overmix the Batter: When combining the biscuit mix with the wet ingredients, mix just until the ingredients are incorporated. Overmixing can lead to tough waffles because it develops the gluten in the mix too much.
  • Cook Shrimp Just Right: Shrimp cook very quickly and can become tough if overcooked. As soon as they turn pink and opaque, they’re done. It usually takes just a few minutes depending on their size.
  • Rest the Batter: Letting the waffle batter rest for about five minutes before cooking can help the ingredients meld together, resulting in a more cohesive and tender waffle.
  • Keep Waffles Warm: If you’re making multiple waffles and want to serve them all at once, keep them warm in an oven set at 160°F on a baking sheet. This keeps them warm and crisp until ready to serve without drying them out.
cheddar biscuit waffles with shrimp

If you ever find yourself missing those college days or just in need of a twist on the classic chicken and waffles, shrimp ‘n’ cheddar biscuit waffles are here to shake things up. Mixing the comfort of cheddar bay biscuits with the sophistication of perfectly cooked shrimp topped with a tangy, spicy aioli, this dish brings a whole new level of excitement to your table. It’s fun to prepare and even more enjoyable to devour. Whether it’s a weekend brunch or a cozy dinner, this dish has the potential to become your new go-to favorite. So why not give it a try? You might just find yourself making it over and over again.

shrimp waffles cheddar biscuit

Shrimp ‘n’ Cheddar Biscuit Waffles

The Starving Chef
Savor these unique shrimp and cheddar biscuit waffles topped with homemade maple sriracha aioli for a fresh twist on your brunch routine.
No ratings yet
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Course Main Course
Cuisine Seafood, Waffles
Servings 4



  • Preheat your waffle iron until it reaches cooking temperature. Grease with spray oil, as needed. In a large bowl, pour in the boxed biscuit mix then stir in milk, whisked eggs, and salt. Pour the garlic and herb packet included with the biscuit mix into the melted butter. Whisk, then pour the butter into the waffle batter. Let rest for about five minutes.
  • In a small bowl, whisk together the mayonnaise, syrup, sriracha, lime juice, Old Bay, and sea salt until a smooth, running sauce forms. Set aside.
  • While the waffle iron preheats and the batter rests, add one tablespoon of oil to a skillet over medium-high heat. Toss in the shrimp and cook until no longer opaque. They should be tender, but not tough, when gently pressed. Remove from the heat or keep warm on the lowest stove setting that will not continue to cook the shrimp.
  • Use a measuring cup to add about ¾ – 1 cup of waffle batter into the hot iron. Close the iron and cook for 4-6 minutes, until the waffle is golden brown. (TIP: To cook multiple waffles and have them ready to serve at the same time, place the waffles on an oven-safe dish and leave in the oven at 160°F until ready to serve.)
  • Spread the shrimp over the top of the waffle and pour on the desired amount of sauce. Season with additional Old Bay (optional) and salt and pepper, as desired. Enjoy!
Keyword biscuit, cheese, shrimp, waffles
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