Name: Easy Shrimp Fritters Recipe
Prep time: 15 min
Cook time: 15 min
Ingredients: 12 oz 340 g shrimp, peeled, deveined, finely chopped; 1 cup all-purpose flour; 2 tablespoons cornstarch; 1 teaspoon baking powder; 1 teaspoon salt; ¼ teaspoon black pepper; ½ teaspoon red chili flakes (optional); 1 large egg; ¾ cup milk or buttermilk; 3 –4 green onions (finely sliced); 2 garlic cloves (minced); ¼ cup fresh cilantro or parsley (chopped); 1 teaspoon lime zest; Neutral oil for frying (canola, sunflower, or peanut oil)

Meta: Crispy on the outside, tender and savoury on the inside — this Easy Shrimp Fritters Recipe is a weeknight hero and a party favourite. Below you’ll find a thorough, kitchen-tested guide with ingredients, step-by-step instructions, troubleshooting, variations, serving ideas, and pro tips so your fritters come out perfect every time.

Why you’ll love this Easy Shrimp Fritters Recipe

Shrimp fritters are the kind of food that hits multiple pleasure centers at once: crunchy exterior, juicy shrimp bite, and fragrant herbs and aromatics that make the kitchen smell irresistible. This Easy Shrimp Fritters Recipe is designed for cooks who want dependable results without complicated techniques. It works with frozen or fresh shrimp, scales for a crowd, and adapts well to gluten-free, spicy, or lightened versions.

What are shrimp fritters?

Shrimp fritters are small patties or spoonfuls of batter studded with chopped shrimp and seasonings, shallow-fried until golden brown. They’re related to other fritter families — corn fritters, vegetable pakoras, or Japanese tempura — but sit comfortably between a fritter and a small crab cake in texture and flavour. The key difference: fritters use a batter or loose mix that crisps into irregular, crunchy edges, giving excellent texture contrasts.

Ingredients — what you need and why each item matters

This section lists the ingredients for a standard batch that yields about 18–22 fritters (serves 4 as an appetizer or 2–3 as a main with sides). Below each ingredient I offer substitution notes.

Shrimp — 12 ounces (340 g), peeled, deveined, tail removed
Use medium shrimp (31–40 count/lb) or large if you like bigger bites. Chop coarsely. Frozen shrimp are fine; thaw completely and pat dry.
All-purpose flour — 1 cup (125 g)
Provides structure. For a lighter texture, substitute half with rice flour. For gluten-free, use 1 cup gluten-free flour blend or ¾ cup rice flour + ¼ cup tapioca starch.
Cornstarch — 2 tablespoons
Adds crispness to the exterior. If you don’t have cornstarch, use potato starch or extra flour (texture slightly different).
Baking powder — 1 teaspoon
Gives a little lift so fritters aren’t dense.
Egg — 1 large
Binds the batter and gives richness. For vegan/egg-free options, see variations.

Milk (or buttermilk) — ¾ cup (180 ml)
Buttermilk adds tang and tenderness; regular milk works fine. For dairy-free, use unsweetened plant milk.
Green onions — 3–4, thinly sliced (white + green parts)
Bright onion flavor. Shallots are a good swap.
Fresh cilantro (or parsley) — ¼ cup chopped
Fresh herbs bring brightness. Swap with basil or dill for a different profile.

Garlic — 2 cloves, minced
Classic aromatics. Scallions or shallot for milder flavor.
Red chili or crushed red pepper — ½ teaspoon (optional)
For mild heat. Increase to taste.
Lime zest — 1 teaspoon
Adds citrus lift. Lemon works as well.

Salt — 1 teaspoon, plus more to taste
Balance is key. Adjust for your salt preference.
Black pepper — ¼ teaspoon
Ground fresh for best flavor.
Cooking oil — neutral oil with high smoke point (peanut, canola, sunflower)
For shallow frying. Use olive oil only if you like its flavor and keep temperature moderate.

Optional: finely diced bell pepper, corn kernels, or grated zucchini (about ½ cup)
Adds texture and color — squeeze excess moisture from zucchini before adding.

Equipment

Mixing bowls (one large, one small)
Chef’s knife and cutting board
Measuring cups and spoons or kitchen scale
Large skillet or cast-iron pan (10–12 inch) for shallow frying
Slotted spoon or spider
Paper towels and a wire rack for draining
Instant-read thermometer (very helpful) — target oil temp 350–375°F (175–190°C)

Prep work — small steps that make a big difference

Thaw, dry, and chop shrimp. If using frozen shrimp, thaw in cold water, pat thoroughly with paper towels. Moisture is the enemy of crispiness. Chop into ¼–½ inch pieces so each fritter has visible shrimp bits.
Prep veg and herbs. Slice scallions, mince garlic, chop cilantro, zest lime. Keep them small so they distribute evenly.
Measure dry and wet ingredients separately. This ensures even mixing and prevents overworking.

Heat the oil just before frying. Keep everything ready because frying goes quickly.

Step-by-step method

Follow these steps closely for best results.

Make the dry mix. In a large bowl combine 1 cup all-purpose flour, 2 tablespoons cornstarch, 1 teaspoon baking powder, 1 teaspoon salt, and ¼ teaspoon black pepper. Whisk to aerate.
Mix wet ingredients. In a separate bowl whisk 1 large egg and ¾ cup milk (or buttermilk) with 1 teaspoon lime zest. Pour wet into the dry and stir until just combined. The batter should be thick but spoonable — similar to pancake batter. If too thick, add 1–2 tablespoons milk; if too thin, add a tablespoon of flour.

Fold in shrimp and aromatics. Add the chopped shrimp, 3–4 sliced green onions, ¼ cup chopped cilantro, 2 minced garlic cloves, and optional ½ cup diced bell pepper or corn. Stir gently until everything is coated in batter.
Rest the batter (optional). Let the mix sit 5–10 minutes to hydrate the flour and improve texture. This is optional but helpful if time allows.
Heat the oil. Pour enough oil into a skillet to reach about ¼ inch depth (roughly ½ to ¾ cup depending on pan size). Heat over medium-high. Use an instant-read thermometer: target 350–375°F (175–190°C). If you don’t have one, test with a small drop of batter — it should sizzle and rise immediately without turning dark in 20 seconds.

Fry in batches. Using a tablespoon or small cookie scoop, drop spoonfuls of batter into the hot oil, flattening slightly with the back of the spoon. Don’t overcrowd. Fry 2–3 minutes per side until golden brown and cooked through. Shrimp cook quickly; turnover once or twice.
Drain and rest. Transfer fritters to a wire rack set over a sheet pan or to paper towels. Briefly sprinkle with flaky sea salt while still hot.
Finish and serve. Serve warm with dipping sauces (see ideas below). Garnish with extra herbs and lime wedges.

Frying tips & temperature control

Correct oil temperature (350–375°F / 175–190°C) is the most important factor. Too cool = greasy, soggy fritters. Too hot = burnt outside, raw inside.
Small batches maintain consistent oil temperature. Don’t overcrowd the pan — 4–6 fritters per batch depending on pan size is a good rule.
Maintain heat. Reduce heat slightly between batches if the oil spikes too high, or increase heat if it drops below 320°F.

Drain on a wire rack. This keeps the underside from steaming and softening — paper towels alone trap steam.

Texture and binding — balancing crispness and tenderness

Cornstarch and a bit of baking powder create an exterior crunch while preventing heaviness.
Egg holds the mix together. Using only flour and no egg will produce crumbly fritters.

Don’t over mix. Stir to combine; overworking develops gluten and makes fritters tough.
Pat dry shrimp. Excess moisture will thin the batter and cause oil spatter.

Variations — make it yours

This Easy Shrimp Fritters Recipe is a blank canvas. Here are several direction ideas:

Spicy Shrimp Fritters: Add 1 tablespoon sriracha to the batter, ½ teaspoon cayenne, or fold in finely diced jalapeño. Serve with a chili-lime mayo.
Herb-forward: Increase cilantro to ½ cup and add 2 tablespoons chopped dill or basil for Mediterranean vibes.
Asian-style: Add 1 tablespoon soy sauce (reduce salt), 1 teaspoon sesame oil, 1 tablespoon grated ginger, and serve with sweet chili sauce or a soy-sesame dipping sauce.

Crunchy corn & shrimp fritters: Add ¾ cup corn kernels (fresh or thawed frozen) for sweet pops. Fold in ¼ cup grated sharp cheddar for gooey pockets.
Gluten-free: Replace all-purpose flour with 1 cup gluten-free blend and keep cornstarch. Alternatively, use ¾ cup rice flour + ¼ cup tapioca starch.
Air-fryer/Oven-baked (lighter): Spray a basket or sheet with oil, form the patties, cook in a 400°F (200°C) air fryer for 8–10 minutes flipping halfway. For oven: bake on a lined sheet at 425°F (220°C) for ~12–15 minutes, flip once, finishing until golden. Expect slightly less crispness than frying.

Vegan/egg-free: Use a flax “egg” (1 tbsp ground flax + 3 tbsp water, set 10 min) and ¾ cup chickpea flour instead of all-purpose for binding and a mild beany flavor. Fry as usual.

Sauces and serving suggestions

Shrimp fritters benefit from a bright or creamy dipping sauce. Choose one or offer a trio for guests.

Simple garlic-lime mayo: ½ cup mayo + 1 tablespoon lime juice + 1 clove minced garlic + salt to taste. Add sriracha for heat.

Sweet chili sauce: Store-bought or homemade; balances savory fritters.
Soy-sesame dipping sauce: 3 tbsp soy sauce + 1 tbsp rice vinegar + 1 tsp sesame oil + 1 tsp honey + chopped scallions + chili flakes.
Tzatziki: Yogurt, cucumber, garlic, lemon, dill — especially nice with herb-forward fritters.
Avocado crema: Mashed avocado + lime juice + yogurt + salt. Creamy and cooling.

Pairing suggestions:

Light salad (crisp greens, cucumber, citrus vinaigrette)
Coconut rice or sticky rice for a heartier meal
Pickled vegetables for acid contrast
Beer, crisp white wine (Sauvignon Blanc), or a citrusy cocktail

Make-ahead, storing, and reheating

Make-ahead batter: You can prepare the batter and chopped shrimp up to 4 hours ahead; store covered in the fridge. If the batter thickens, add a splash of milk before frying.
Cooked fritters storage: Keep cooked fritters in an airtight container in the fridge for up to 3 days. Reheat in a 375°F (190°C) oven or 350°F air-fryer for 4–6 minutes to regain crispness. Microwave will warm but make them soggy.

Freezing: Freeze cooked fritters on a sheet until solid, then transfer to freezer bag for up to 1 month. Reheat from frozen in the oven at 400°F (200°C) for 10–14 minutes until hot and crisp.

Nutrition and serving sizes

A single serving (6 fritters as appetizer, ~150–200g) varies by ingredients and whether you used oil-heavy frying. Rough estimate per appetizer serving: 300–450 kcal, depending on oil absorption and added dipping sauces. For more accurate count, weigh ingredients and use a nutrition calculator.

Troubleshooting — common problems and fixes

Fritters are greasy: Oil too cool or batter too wet. Increase oil temperature and pat shrimp dry. Fry in smaller batches.

Fritters fall apart: Not enough binding or batter too thin. Add another egg or a tablespoon more flour/cornstarch. Let batter rest briefly before frying.
Burnt outside, raw inside: Oil too hot. Lower temp and aim for 350–360°F, or form smaller fritters to cook through faster.
Soggy underside: Don’t stack fritters on paper towels. Use a wire rack so air circulates.

Batter sticks flat and spreads too much: Batter too thin. Add 1 tablespoon flour at a time until spoonable. Cold batter spreads less — chill 10 minutes.

Frequently Asked Questions (FAQ)

Q: Can I use whole shrimp instead of chopping?
A: You can — small whole shrimp create a different texture (more shrimp bites). For even frying, leave small shrimp whole and press lightly, but larger shrimp should be chopped for better distribution.

Q: How many fritters does this recipe make?
A: Typically 18–22 small fritters. If you make 2-tablespoon scoops, expect closer to 20.

Q: Can I bake instead of frying?
A: Yes — see the oven/air-fryer variation. Expect slightly less crispness but still delicious.

Q: What oil is best?
A: Neutral high-smoke-point oils like peanut, canola, sunflower. Peanut adds a pleasant aroma; use caution if serving people with nut allergies.

Q: Are shrimp fritters safe to prepare ahead?
A: Yes — batter can be made ahead, and cooked fritters reheat well in the oven or air-fryer.

Flavour-boosting pro tips from the chef

Use a combo of flour + rice or cornstarch. The hybrid prevents gummy interiors and enhances crunch.
Finish with salt while hot. A light sprinkle of flaky sea salt as fritters come out of the oil amplifies flavour.
Add one acid element. Lime juice in the batter or on the dipping sauce brightens the overall dish.

Texture contrast matters. Toss in a handful of finely crushed roasted peanuts or panko for an extra crunch layer.
Smaller patties cook more evenly. Make them 1½ to 2 inches across for consistent golden color and perfectly cooked shrimp.
Temperature control beats speed. If you must choose, keep a slightly lower consistent temperature than fluctuate between extremes.

Menu ideas and occasions

Appetizer tray: Serve a stack of warm shrimp fritters with three dipping sauces, some pickles, and lemon wedges at cocktail parties.
Weeknight dinner: Pair with a quick herb salad and rice for a satisfying main.
Brunch twist: Serve fritters with poached eggs and a hollandaise-lime drizzle.

Seafood night: Offer as one of several small plates — calamari, fish tacos, and shrimp fritters make a fun spread.

Final thoughts

This Easy Shrimp Fritters Recipe is versatile, forgiving, and fast — ideal for cooks who want impressive results without long prep. With a few smart choices about batter texture, oil temperature, and add-ins, you can make fritters that are crisp outside, tender and flavourful inside, and perfect for feeding a crowd or treating yourself on a cozy night in.