Hey there, fellow food lovers! I’m super excited to share my favorite shrimp fritters recipe with you today. After trying different versions and techniques, I’ve finally nailed down the perfect method that’ll give you crispy-on-the-outside tender-on-the-inside fritters every single time!
Why You’ll Love These Shrimp Fritters
- Super crispy exterior with fluffy interior
- Ready in under 45 minutes
- Perfect as appetizers or main dish
- Versatile – can be paired with different sauces
- Great for parties and gatherings
Essential Ingredients
Here’s what you’ll need to make these amazing fritters:
For the Base:
- 1 pound raw shrimp, peeled and deveined
- 1 cup all-purpose flour
- 2 large eggs
- 1 medium onion, finely chopped
- 4 garlic cloves, minced
- 1 teaspoon baking powder
- 1 teaspoon salt
- 1 teaspoon black pepper
- ¼ cup beer (trust me on this one!)
Optional Add-ins:
- Green onions (for extra flavor)
- Jalapeño pepper (if you like it spicy)
- Dried thyme
- Shredded cheddar cheese
Step-by-Step Instructions
1. Prep the Shrimp
First things first, let’s get our shrimp ready:
- Coarsely chop the shrimp into small pieces
- Pat them dry with paper towels (this is super important for crispy fritters!)
2. Make the Batter
1. In a large bowl, combine flour, baking powder, salt, and pepper2. Beat in eggs and beer until smooth3. Fold in chopped shrimp, onion, and garlic4. Let the mixture chill for 2 hours (I know it's hard to wait, but trust me!)3. Frying Time!
Now comes the fun part
- Heat oil in a deep pan or Dutch oven (about 5 inches deep)
- Drop batter by rounded tablespoonfuls into hot oil
- Fry for about 5 minutes or until golden brown
- Drain on paper towels
Pro Tips from My Kitchen to Yours
- Temperature Matters: Keep your oil at 350°F for perfect crispiness
- Don’t Overcrowd: Fry in batches to maintain oil temperature
- Make-Ahead Option: You can prep the batter up to 2 days ahead
- Pan-Frying Alternative: Use 2 inches of oil and flip after 3-4 minutes
Serving Suggestions
These bad boys are super versatile! Here’s how I love serving them:
- With spicy honey drizzle
- Lemon aioli
- Sweet chili sauce
- Mango or peach chutney
- Simple cocktail sauce
Storage Tips
While these fritters are best served fresh and hot (seriously. they’re AMAZING right outta the oil). here’s what you need to know
- Fresh: Serve immediately for best results
- Storing: Keep batter refrigerated for up to 2 days
- Reheating: Not recommended as they lose their crispy texture
Common Questions I Get Asked
Q: Can I make these without a mixer?
A: Yep! Just be ready for an arm workout – the batter gets pretty thick!
Q: Can I use pre-cooked shrimp?
A: Nah, stick with raw shrimp for the best texture and flavor.
Q: How do I know when they’re done?
A: They should be golden brown outside and the shrimp should be pink inside.
Look, I’ve made these fritters countless times, and they’re always a hit at parties. The beer in the batter makes them super light and airy, while the shrimp gives them that perfect seafood flavor that’ll have everyone asking for the recipe.
So whatcha waiting for? Get in that kitchen and start frying! And hey, if you try this recipe, drop a comment below – I’d love to hear how they turned out for you!
Happy cooking, y’all!
Note: This recipe makes about 8-10 servings as an appetizer, perfect for sharing (though you might not want to!)
Log this recipe in SnapCalorie
- 250 grams Raw shrimp, peeled and deveined
- 120 grams All-purpose flour
- 30 grams Cornstarch
- 1 teaspoon Baking powder
- 1 large Egg
- 120 milliliters Cold water
- 2 cloves Garlic, minced
- 2 stalks Scallions, thinly sliced
- 1 teaspoon Paprika
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 500 milliliters Vegetable oil, for frying
- 4 wedges Lemon wedges, for serving (optional)
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ð Instructions 11 steps1
Chop the shrimp into small pieces and place them in a mixing bowl. 2
Add the minced garlic, thinly sliced scallions, paprika, salt, and black pepper to the shrimp. Mix well and set aside. 3
In a separate large bowl, whisk together the flour, cornstarch, and baking powder. 4
Beat the egg in a small bowl, then add it to the dry ingredients along with the cold water. Stir until a semi-thick batter forms. Do not overmix. 5
Fold the seasoned shrimp mixture into the batter, ensuring the shrimp is evenly coated. 6
Heat the vegetable oil in a deep pan or Dutch oven over medium-high heat until it reaches 180°C (360°F). Use a thermometer to check the temperature. 7
Using a spoon or small ice cream scoop, carefully drop dollops of the shrimp batter into the hot oil. Fry in small batches to avoid overcrowding the pan. 8
Fry the fritters for 3-4 minutes on each side, or until golden brown and cooked through. 9
Remove the fritters with a slotted spoon and place them on a plate lined with paper towels to drain excess oil. 10
Repeat the frying process with the remaining batter. 11
Serve the shrimp fritters warm with lemon wedges on the side, if desired. â¡
| Calories | 952 | ||
|---|---|---|---|
| % Daily Value* | |||
| Total Fat | 10.5 g | 13% | |
| Saturated Fat | 2.5 g | 12% | |
| Polyunsaturated Fat | 2.0 g | ||
| Cholesterol | 692 mg | 231% | |
| Sodium | 3212 mg | 140% | |
| Total Carbohydrate | 136.5 g | 50% | |
| Dietary Fiber | 8.4 g | 30% | |
| Total Sugars | 3.9 g | ||
| Protein | 81.1 g | 162% | |
| Vitamin D | 1.3 mcg | 7% | |
| Calcium | 304 mg | 23% | |
| Iron | 8.7 mg | 48% | |
| Potassium | 1271 mg | 27% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.