Easy Shrimp Fritters Recipe
This Easy Shrimp Fritters Recipe delivers crispy, golden fritters packed with juicy shrimp, fresh herbs, and bold flavour. Quick to prepare, beginner-friendly, and perfect as an appetizer, snack, or light meal.
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
Instructions
- In a large bowl, whisk together flour, cornstarch, baking powder, salt, black pepper, and chili flakes.
- In a separate bowl, whisk the egg, milk, and lime zest until smooth.
- Pour the wet mixture into the dry ingredients and stir gently until just combined. The batter should be thick but spoon able.
- Fold in the chopped shrimp, green onions, garlic, and herbs until evenly distributed.
- Heat about ¼ inch of oil in a large skillet over medium-high heat (350–375°F / 175–190°C).
- Drop spoonfuls of batter into the hot oil, lightly flattening each fritter. Do not overcrowd the pan.
- Fry for 2–3 minutes per side until golden brown and cooked through.
- Remove fritters with a slotted spoon and drain on paper towels or a wire rack.
- Serve hot with your favourite dipping sauce.
Notes
- Tips: Pat shrimp dry before mixing to avoid watery batter and greasy fritters.
- Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in an oven or air fryer for best crispiness.
- Variations: Add corn kernels or diced bell peppers for extra texture, or spice it up with cayenne or sriracha. For gluten-free, substitute with rice flour and gluten-free flour blend.