Combine onion, shrimp, cream cheese, zest, bell pepper and chives in a bowl; season with salt and pepper and stir to combine.
Combine the dry ingredients; flour, cornstarch, baking powder, and ½ teaspoon salt in a bowl. Whisk in the buttermilk until smooth.
Working in batches, measure 1 heaping tablespoon shrimp mixture, roll into a ball, and drop into batter. Make sure to coat completely. Remove from the batter and allow to slightly drain off excess batter.
Lower beignets into fryer oil. Fry until crisp and golden brown.
Drain on a paper towel and season with salt and serve with Remoulade sauce. For the recipe go to: rfsdelivers.com/thedish.
Optional plating: Plate on an oblong plate with a pool of sauce under a series of 4 beignets with grilled lemons for garnish.