Shrimp and Corn Fritters Recipe – Crispy, Savory & Easy Appetizer
1. Introduction
Few things are more satisfying than biting into a crispy fritter that’s crunchy on the outside and soft, flavorful, and slightly sweet on the inside. These Shrimp and Corn Fritters are exactly that—comfort food at its finest with a touch of coastal charm.
Made with tender shrimp, juicy corn, fresh herbs, and a seasoned batter, these fritters are pan-fried to golden perfection. They’re versatile, easy to make, and pair beautifully with a dipping sauce like garlic aioli, chipotle mayo, or even a simple squeeze of lemon.
Why you’ll love this recipe:
- Quick & easy – Ready in about 30 minutes.
- Crowd-pleaser – A hit at parties, game nights, and family dinners.
- Flavorful – Sweet corn balances savory shrimp perfectly.
- Customizable – Adjust spices or herbs to your liking.
2. Ingredients Breakdown
- Shrimp (raw, peeled, deveined) – Gives the fritters a tender, juicy bite. Chop into small pieces for even cooking.
- Corn Kernels (fresh, canned, or frozen) – Adds sweetness and texture. Fresh corn off the cob works best.
- All-Purpose Flour – Creates structure for the batter.
- Egg – Helps bind everything together.
- Baking Powder – Ensures fritters stay light and fluffy.
- Milk (or Buttermilk) – Adds moisture; buttermilk makes them extra tender.
- Scallions or Red Onion – For a savory punch.
- Fresh Herbs (parsley or cilantro) – Brightens the flavor.
- Spices (paprika, cayenne, garlic powder) – Adds a gentle heat and depth.
- Oil (for frying) – Use neutral oils like canola, peanut, or vegetable.
Substitutions:
- Swap shrimp with crab or fish for a different seafood twist.
- Use chickpea flour to make them gluten-free.
- Skip cayenne for a mild version or double it for spice lovers.
3. Step-by-Step Instructions
- Prep the Shrimp
Chop shrimp into small, bite-sized pieces. Pat dry to remove excess moisture. - Mix Dry Ingredients
In a bowl, whisk together flour, baking powder, paprika, garlic powder, salt, and cayenne. - Create the Batter
Add egg and milk to the dry ingredients, mixing until just combined. Stir in corn, shrimp, scallions, and herbs. The batter should be thick but spoonable. - Heat the Oil
Pour oil into a skillet (about ¼ inch deep). Heat over medium-high until shimmering. - Cook the Fritters
Drop spoonfuls of batter into the skillet, flattening slightly. Fry 2–3 minutes per side until golden and crispy. Avoid overcrowding. - Drain & Serve
Transfer to a paper towel–lined plate. Garnish with fresh herbs and serve hot with dipping sauce.
4. Tips and Variations
- Don’t Overmix: Stir batter gently to avoid dense fritters.
- Uniform Size: Keep fritters the same size for even cooking.
- Spicy Kick: Add diced jalapeño to the batter.
- Cheesy Twist: Fold in shredded cheddar for extra richness.
- Asian-Inspired: Add soy sauce, ginger, and sesame oil for a flavor variation.
5. Serving Suggestions
- Serve as a party appetizer with aioli, tartar sauce, or sweet chili dip.
- Pair with coleslaw or a fresh green salad for a light dinner.
- Enjoy alongside rice and sautéed veggies for a full meal.
- Top with a squeeze of lemon for a refreshing finish.
6. Storage and Reheating
- Fridge: Store leftovers in an airtight container up to 3 days.
- Freezer: Freeze cooked fritters up to 1 month. Reheat directly from frozen.
- Reheating: Crisp in a 375°F (190°C) oven for 8–10 minutes or in an air fryer for 5 minutes. Avoid microwaving as it makes them soggy.
7. Recipe Notes
- Shrimp should be raw for best texture—pre-cooked shrimp may turn rubbery.
- Make the batter just before frying to keep it light.
- Use a cast-iron skillet for maximum crispiness.
8. Nutrition Information (Per Serving – about 3 fritters)
| Nutrient | Amount |
|---|---|
| Calories | 290 |
| Protein | 18g |
| Carbohydrates | 24g |
| Fiber | 2g |
| Sugar | 3g |
| Fat | 14g |
| Saturated Fat | 2g |
| Sodium | 540mg |
| Cholesterol | 145mg |
| Calcium | 90mg |
| Iron | 2.1mg |
Nutrition information is an estimate and may vary depending on ingredients used.
9. Recipe Card
Course: Appetizer / Snack
Cuisine: American, Seafood
Servings: 4
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Ingredients:
- ½ lb raw shrimp, peeled, deveined, chopped
- 1 cup corn kernels (fresh or frozen)
- ¾ cup all-purpose flour
- 1 tsp baking powder
- ½ tsp paprika
- ½ tsp garlic powder
- ¼ tsp cayenne pepper
- 1 egg
- ⅓ cup milk (or buttermilk)
- 2 tbsp scallions or red onion, chopped
- 2 tbsp parsley or cilantro, chopped
- Oil for frying
- Salt and pepper to taste
Instructions:
- Mix flour, baking powder, and spices in a bowl.
- Add egg and milk; stir until combined.
- Fold in shrimp, corn, scallions, and herbs.
- Heat oil in skillet; drop spoonfuls of batter.
- Fry 2–3 minutes per side until golden.
- Drain on paper towels and serve hot.
10. FAQs
Q1: Can I bake shrimp and corn fritters instead of frying?
Yes, bake at 400°F (200°C) for 15–18 minutes, flipping halfway.
Q2: Can I use canned corn?
Yes, just drain and pat dry before adding.
Q3: How do I keep fritters from falling apart?
Make sure batter isn’t too wet; add extra flour if needed.
Q4: Can I make the batter ahead of time?
It’s best made fresh, but you can chop shrimp and veggies ahead to save time.
Q5: What sauces go best with these fritters?
Aioli, remoulade, tartar sauce, chipotle mayo, or sweet chili sauce.
11. Final Thoughts
These Shrimp and Corn Fritters are everything you want in a snack or appetizer—crispy, savory, and slightly sweet with every bite. They’re quick enough for a weeknight treat but special enough for entertaining.
Whether you’re making them for game day, a dinner party, or just to satisfy a comfort food craving, this recipe is sure to impress. Try it, and let me know in the comments how yours turned out!