Shrimp Fritters

by Jenny Park · Published: Feb 24, 2012 · Modified: Nov 28, 2020

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These Shrimp Fritters are crispy on the outside, and soft and fluffy on the side. These delicious savory morsels are paired with a spicy honey drizzle that makes these Shrimp Fritters really irresistible.

Shrimp Fritters | Appetizer recipe | Spoon Fork Bacon (1)

This Shrimp Fritters recipe was inspired by a trip to the Bahamas to celebrate my sister’s bachelorette weekend. There were about 9 of us ladies and we had a really great time. One of my favorite things about the about the trip was the fact that everywhere I turned there were Conch Fritters (one of my best memories on the trip involved food, go figure). When I first saw them I was skeptical, thinking that I would be biting into a mouthful of greasy, bread-y batter. Nope, not at all! They were light, crisp and filled with chopped conch (think humungous clam of sorts, in more of a “snaily” type shell). I think I had a fritter with every meal while I was there, super good!

I made my own little version of these conch fritters, using shrimp because it’s a lot more common and well, I love shrimp :) These fritters really are light and crisp on the outside and rich and savory on the inside. We’ve paired them with our spicy honey drizzle, which we’ve used before for our hush puppies…the super simple, sweet and spicy sauce goes really well with these bites. You should make them for your next co*cktail party, game night or even just as a nice little snack anytime. Enjoy! xx, Jenny

Shrimp Fritters | Appetizer recipe | Spoon Fork Bacon (2)

Pan Frying Alternative

Instead of deep frying these, you can pan fry them with less oil. Pan fry them in about 2 inches of oil and just flip them after about 3-4 minutes!

How to make our Shrimp Fritters without a stand mixer

This dough is a very thick, pasty dough and can get a little difficult to stir by hand, but you totally can. Keep the mixture in the saucepan and stir vigorously as you add the eggs using a wooden spoon until fully incorporated. Alternatively you can also use a hand mixer.

Make Ahead

The Shrimp Fritters are best served fresh and hot. The best method to make ahead is to make the batter ahead of time and cover the surface of the dough directly with plastic wrap and chill until you’re ready to use.

We don’t recommend re-heating the shrimp fritters because they will loose their crispy outer texture.

Tips and Tricks for making Shrimp Fritters

The mixture turns dough like when the flour is added, then it breaks apart when the eggs are added and it may seem to you like you’re making a mistake but you’re not! Once you keep beating, the mixture will become very thick and sticky.
When you drop the fritters into the oil, be sure to not overcrowd the pan. You want to make sure to leave space around the fritters so you can easily flip them, and so they won’t stick together.
We love this Tablespoon scoop. It makes dropping dough into the oil super easy, and it also makes all the shrimp fritters the exact same size!
We also love our Elote Fritters!

4.95 from 34 votes

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Servings: 10

INGREDIENTS

▢ ¾ pound raw tiger shrimp, peeled and cut into chunks
▢ 2 green onions, thinly sliced
▢ 2 garlic cloves, minced
▢ 1 ½ cups water
▢ 1 ½ cups all-purpose flour
▢ 1 tablespoon unsalted butter
▢ 1 teaspoon salt
▢ ½ teaspoon black pepper
▢ 2 eggs
▢ spicy honey drizzle recipe
▢ vegetable oil for frying

INSTRUCTIONS

Preheat oil to 350°F.
Place shrimp, green onions and garlic into a large mixing bowl and toss together. Set Aside.
Pour water into medium pot and add butter and salt and bring to a boil.
Once mixture has come to a boil, add flour and quickly stir with a wooden spoon, until dough forms. Continue to stir over medium heat, for about 3 minutes.
Place dough into a stand mixer fixed with a paddle attachment and run on medium speed, allowing steam to escape.
Once most of the steam has disappeared add the egg, one at a time, scraping down the sides of the bowl after each addition.
Fold pepper into the pate a choux (the doughy/battery mixture).
Fold the shrimp mixture into the pate a choux until fully incorporated.
Once oil is hot, add tablespoon sized balls of the shrimp mixture into the oil (you’ll have to do this in batches); make sure not to crowd the pan/fryer.
Fry each fritter for 4 to 6 minutes, flipping halfway if necessary. Drain on a paper towel and season lightly with salt. Serve immediately withspicy honey drizzle.
See Also
A Guide to Making Substitutions in DIY Recipes - Humblebee & Me Red Wine Pot Roast with Mushrooms (Crockpot)- Recipe from Blackberry Babe Focaccia Recipe with Caramelized Onion, Tomato & Rosemary Fast & Fresh Asian Recipes

NOTES

Pan frying method (to use less oil): Pan fry the Shrimp Fritters in about 2 inches of oil and just flip them after about 3-4 minute.

Serving: 1g Calories: 117kcal Carbohydrates: 15g Protein: 8g Fat: 3g Saturated Fat: 1g Cholesterol: 79mg Sodium: 440mg Potassium: 77mg Fiber: 1g Sugar: 1g Vitamin A: 168IU Vitamin C: 1mg Calcium: 30mg Iron: 1mg

KEYWORD: shrimp

COURSE: Appetizer

Reader Interactions

February 24, 2012 / 53 Comments

Comments

Renee
December 12, 2021 at 6:00 pm

These are awesome- ingredients are basically staples one would find in my kitchen. I had made them once from your recipe and so tonight when I make them your recipe will be printed and will be the first to be in my soon to be the book of the best! There’s jus some recipes that you can’t let yourself forget! I find a recipe that we will be like YES MAKE THIS EVERY WEEK & time goes by we forget…. Simply made if you’re in fact familiar with cooking. May not be the best for beginners as we’ve seen in other comments.
Reply
John
November 17, 2021 at 6:31 pm
I really like this recipe can’t wait to try it out since I like fritters and shrimp thank you keep up the good work
Reply
Nikita
December 28, 2020 at 10:09 pm

These were the absolute best. It’s one of those recipes where you have to really trust the process. The batter is SUPER thick as she indicates. So, believe that and keep going!! My hubbs loved them!!!! Crisp on the outside, soft on the inside. I added sugar to mine. Sooooo good. Thank you!
Reply
Gregory Doyle
August 19, 2020 at 10:39 am
Hey there, wondering if I could make the batter a few hours in advance. Thanks!
Reply
- Jenny Park
  August 19, 2020 at 3:48 pm
  Yes! you can actually make the batter up to 2 days ahead of time and keep it covered in the refrigerator until you’re ready to use it!
  Reply
Dino
July 22, 2020 at 5:00 pm
Absolutely awful. The so called dough was a clump I’d paste. Cooked for 6 minutes and was gum. Went another 5 minutes still gum. Under up cooking about 15 minutes still pasty. Never again. Waste of time and effort.
Reply
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- Jenny Park
  July 22, 2020 at 6:42 pm
  Hi Dino. The dough is actually supposed to be a very thick and sticky batter. After these are fried, the outside should be crispy while the center does in fact stay soft. It won’t turn “bready” if that’s what you were expecting
  Reply
Diane Ortega
May 13, 2020 at 11:52 am

I would love to see a video for this because I ended up with a dough that didn’t really want to accept the shrimp. There was nothing batter like about it. I was also so freaked out that I was doing it 100% wrong once I added the flour, then again when I added the eggs. I think it could be great with a little more help to your devoted fans!!
Reply
- Jenny Park
  May 13, 2020 at 12:36 pm
  Sorry this didn’t work out well for you! Yes, the batter is really thick and in the end should be sticky. The mixture should read like a dough when the flour is added, then it sort of breaks apart when the eggs are added (looking like a bit of a hot mess). As you keep beating the mixture the batter should become very thick and sticky! If you’ve ever made eclairs or cream puffs in the past, the mixture is very similar. I hope that helps for now. We will definitely add this to the list of recipes to add a video for! Thanks for your feedback!
  Reply
ROSE
December 13, 2018 at 8:02 pm
I only have a whisk attachment Can I use that. I would love to make this
Reply
- Jenny Park
  December 19, 2018 at 7:10 pm
  You could use a whisk attachment, but it will take longer to whip up and you’ll also have to push the collected batter (which will look very clumpy and wet in the beginning) out from the center of the attachment a few times, while whipping, to make sure everything gets completely combined. So yes, but it will be more labor intensive!
  Reply
Vicki
December 06, 2018 at 6:31 pm
I know it says to eat right away, but can you freeze and rewarm these for parties? I would like to make these, but don’t have the time right before my party.
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- Jenny Park
  December 19, 2018 at 7:07 pm
  I don’t think these would reheat very well. When they’re freshly fried, the have a thin, crisp outer shell, with a soft center, I’m not entirely sure they would crisp back up very well!
  Reply
Luanne
June 15, 2017 at 11:42 am
I definitely need to try this. I’m from Belize, and xonch and shrimp fritters are very common here. I usually buy them but I’ve decided that this time around I’ll make my own. Thanks so much for the recipe!
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- Luanne
  June 15, 2017 at 11:43 am
  *conch, that is
  Reply
Jill
June 05, 2017 at 8:55 am
Can these be made and frozen, and then reheated before serving? I am looking for something that can be take on a sailing trip and reheated.
Reply
- Jenny Park
  June 21, 2017 at 7:38 pm
  Hi Jill! I wouldn’t recommend reheating these as they don’t crisp us as well the second time around. I do recommend making our apple + Cheddar scones though…they’re savory with a hint of sweetness and reheat quite well! Enjoy your sailing trip!
  Reply
Casey
March 02, 2016 at 11:57 am
Do I deep fry the balls or am I just pan frying?
Reply
- Jenny Park
  March 02, 2016 at 7:36 pm
  This recipe is intended to be deep fried…but you could definitely pan fry them in about 2 inches of oil and just flip them after about 3-4 minutes!
  Reply
Crystal
November 28, 2014 at 8:50 pm
hi. Don’t know if anyone else asked this question but can you still make the dough without a mixer ?
Reply
- Jenny Park
  November 29, 2014 at 7:34 am
  If you are willing to work up your arm muscles, then yes!! It’s just a very thick, pasty dough and can get a little difficult to stir by hand…totally doable though!
  Reply
julie felsing
December 24, 2013 at 11:30 pm
I have been looking for this recipe when I was in Naples Italy I had little bits of seaweed fried in the dough amazing my kids loved them to
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audrey
March 07, 2013 at 12:19 pm

just made these! so delicious. cut the recipe in half though cause i made them only for myself. YUM!
Reply
Jaida @ Sweet Beginnings
January 22, 2013 at 8:21 am
Ignore my last comment…I must have totally missed the eggs!! Sorry!!
Reply