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Golden, crispy shrimp fritters.

Juicy shrimp, bright herbs and a light batter come together in a quick, crowd-pleasing recipe. Crisp on the outside, tender in the center and perfect with a squeeze of fresh lemon.

Get the ingredients See the method
30-minute recipe Makes 12 fritters Easy to customize

Kitchen note: cook shrimp all the way through.

The centers should be opaque and firm, and the fritters should reach 145°F / 63°C. This recipe contains shellfish, egg and wheat. Always check ingredient labels and adapt the recipe for any food allergies at your table.

The recipe

Simple ingredients, seriously crisp results.

Start with 1 lb (450 g) raw shrimp, peeled, deveined and roughly chopped. Add 1/2 cup corn, 3 sliced scallions, 2 tablespoons chopped parsley and 1 minced garlic clove.

For the batter, use 1/2 cup all-purpose flour, 1 teaspoon baking powder, 1 egg and 1/4 cup cold water. Season with 1 teaspoon paprika, 1/2 teaspoon salt, black pepper and a little lemon zest.

Fold everything together just until combined. Fry small spoonfuls in a thin layer of neutral oil until deeply golden, about 2 to 3 minutes per side. Drain briefly and serve while hot.

Chef's tip

Pat the shrimp dry before mixing and keep the batter cold. Less moisture means crisper fritters, and a cold batter browns beautifully in the hot oil.

Use fresh, dry shrimp

Roughly chopped shrimp gives each fritter a juicy, satisfying bite. Dry it well so the batter stays light instead of watery.

Fold the batter gently

Stir only until no dry flour remains. Overmixing develops gluten and can make the fritters dense instead of tender.

Keep the oil hot

Fry at about 350°F / 175°C. The fritters should sizzle immediately without darkening before the shrimp is cooked through.

How to make them

Four easy steps to golden fritters.

Mix lightly, fry in small batches and serve right away for the best contrast between crisp edges and tender centers.

Step 01

Prep the shrimp

Pat the peeled shrimp dry and chop into small pieces. Slice the scallions, mince the garlic and chop the fresh parsley.

Step 02

Mix the batter

Whisk flour, baking powder and seasonings. Add the egg and cold water, then fold in shrimp, corn, herbs and garlic.

Step 03

Fry until golden

Spoon small portions into 350°F / 175°C oil. Flatten gently and cook for 2 to 3 minutes per side in small batches.

Step 04

Drain and serve

Transfer to a rack or paper towel, add a pinch of flaky salt and serve hot with lemon wedges and your favorite dipping sauce.

For a quick sauce, stir together 1/2 cup mayonnaise, 1 tablespoon lemon juice, 1 teaspoon hot sauce and a pinch of salt.

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Frequently asked

A few helpful kitchen answers.

Easy swaps, storage guidance and simple ways to get consistently crisp shrimp fritters.

Yes. Thaw it completely, drain it well and pat it very dry before chopping. Extra water will thin the batter and reduce crispness.

You can prep the chopped ingredients a few hours ahead, but mix the wet batter just before frying so the baking powder stays active and the fritters remain light.

Use a neutral oil with a high smoke point, such as canola, sunflower, avocado or vegetable oil. Avoid extra-virgin olive oil for this frying temperature.

Fry in small batches and drain on a wire rack instead of stacking. If needed, hold them in a 225°F / 110°C oven for up to 20 minutes.

Yes. Use a lightly oiled skillet over medium heat and flatten each fritter slightly. They can also be air-fried at 390°F / 200°C until golden, turning once.

Hot, crisp and ready for the table.

Finish with lemon, chopped parsley and a pinch of flaky salt. Serve immediately and watch them disappear.

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