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A recipe for Shrimp Fritters with a spicy honey drizzle. Shrimp Fritters recipe with a spicy honey drizzle. Hi All! Last year I went 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, bready 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!

Anyway, 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 cocktail party, game night or even just as a nice little snack anytime. Enjoy! xx, Jenny

Shrimp Fritters

Servings: 10


  • 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 found here
  • vegetable oil for frying


  • 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 with spicy honey drizzle.

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  1. Lindsay @ Me, Ed and Pea Not Specified Not Specified

    These look SO GOOD.

  2. Averie @ Love Veggies and Yoga Not Specified Not Specified

    These look so good and I’d love to see Bahamas/bachelorette weekend pics!!! Dust off the archived pics!

  3. Inés Not Specified Not Specified

    Yum!, Shrimp!!!…They look delicious!
    Have the best weekend!

  4. tracy Not Specified Not Specified

    i want to have an eating contest and these are what i want to eat.

    i’d totally win. WATCH OUT.

  5. Leah // Freutcake Not Specified Not Specified

    Oh my gosh these fritters look amazing!

  6. Megan Not Specified Not Specified

    OOoh sheit, I’d totally be in on this eating contest. Yum!

  7. Bev Weidner Not Specified Not Specified




  8. Alaiyo Kiasi Not Specified Not Specified

    The recipe looks deceptively simple for such a fantastic-looking dish. Honey drizzle? Oh, goodness, I’m in LOVE!

  9. Brittany Not Specified Not Specified

    I’ve been itching to fry something!! These look dangerously delicious…

  10. Sophie Not Specified Not Specified

    ha-il yeah shrimp fritters! whenever my favorite local bistro has these on the menu i eat way too many. yours have that wonderful Asian twist though — mmm Sambal.

    ps, i made your hush puppies last weekend with some ribs and some coleslaw. they were easily the best part of dinner! my friends raved. thanks for making me look good.

  11. leaf (the indolent cook) Not Specified Not Specified

    I try not to eat too much fried food, but you know, this is the sort of thing that weakens my resolve! Looks so good!

  12. Pears Not Specified Not Specified

    Such a wonderful blog. I am an instant fan. Cheers! : )

  13. Joy Not Specified Not Specified

    this looks like such a winner. TASTY!

  14. thelittleloaf Not Specified Not Specified

    Oh wow, these look incredible! I love conch too but shrimp is easy to get hold of and so sweet and delicious – pinning these to Pinterest now so I’ve got the recipe saved :-)

  15. Chef Connie Not Specified Not Specified

    Another way to fry shrimp. I gotta make these!!

  16. Nadine Not Specified Not Specified

    We absolutely LOVE your blog and have followed for quite some time now. We nominated you for a Versatile Blogger Award! Check out here if you wish to play along!

    Keep up your inspiring posts! Frances checks in daily, me too!

  17. Lucie (Thursday Night Dinner) Not Specified Not Specified

    these look delicious! that sauce looks amazing

  18. Anna @ the shady pine Not Specified Not Specified

    What perfect party food this would be…this would last all of 5 seconds at my place as everyone loves prawns/shrimp.

  19. Kevin (Closet Cooking) Not Specified Not Specified

    These sound so good!

  20. Allison Not Specified Not Specified

    What heaven! Can’t wait to give this a try. Great post!

  21. Liza Mae Not Specified Not Specified

    Looks so yummy! I want to make it, sounds fairly easy though I don’t have a stand mixer. Can I just kneed the dough?

    • Jenny Park Not Specified Not Specified

      Hi Liza!…you can’t really knead this as it’s more of a super sticky, thick batter (pate choux)…but you can either use a hand mixer OR keep the mixture in the saucepan and stir like crazy as you add the eggs (using a wooden spoon) until fully incorporated. Stirring by hand is obviously the toughest method, but it’s totally doable. Good luck!

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  24. Kyle Not Specified Not Specified

    This recipe did NOT work.

    Followed the directions step by step and dough turned out terrible.

    Thanks a lot.

    • Jenny Park Not Specified Not Specified

      Man, that sucks…wonder what went wrong? You mentioned a dough? The flour mixture actually makes a sticky batter and not a “dough”..maybe that was it

    • Teri Lyn Fisher Not Specified Not Specified

      Ok Kyle. Don’t be rude.

    • Cindy Lou Not Specified Not Specified


      For sure you didn’t make the pate a choux correctly… it’s something that can be super tricky if you aren’t sure how to do it. Like the girls specified, it’s not a dough as much as a really sticky batter. Here’s a video on exactly how to do this cool technique (follow the SpoonForkBacon recipe, but this technique): This is Jaques Pepin, so you know it’s authentic… ;) I happened to be watching the Cooking Channel the morning I was planning on making these & Gale Gand demo’d how to do this. I was super pumped cause I would certainly have botched it, too had I not fully understood what this batter should be.

      And also, these guys here have their stuff down, Kyle… so the attitude (“thanks a lot”) could probably be toned down, hey. It’s not your fault if you don’t know how to do a new technique – cooking is all about learning & trying the new things! But it’s certainly not their fault that you don’t know how to do something. Be nice, please. I like these guys!

  25. Beth Not Specified Not Specified

    I’m planning on making these for a baby shower today. Any way I can make the dough ahead? Help!


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  27. jill Not Specified Not Specified

    Tried these last night and they were absolutely delish!!!!!

    Thank you so much!!

  28. shelly (cookies and cups) Not Specified Not Specified

    Oh yeah! This need to happen in my kitchen immediately…

  29. Linda Carmical Not Specified Not Specified

    These will be great for the next party! Thanks for the recipe!

  30. Susan Larke Not Specified Not Specified

    Made these yesterday and I am here to tell you these were better than any fritter we have had in Key West…..

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  32. Heather Zacker Not Specified Not Specified

    Just made these and are eating them as we speak. Delicious!

  33. Paige Not Specified Not Specified

    These were EXCELLENT! I did mine with a honey mustard dip and it complemented them so well. The recipe was so easy to follow.

    I just love the blog… its very attractive…

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  36. Jaida @ Sweet Beginnings Not Specified Not Specified

    How many eggs for this recipe? There are no eggs listed with the ingredients, but Step 6 says to “…add the eggs, one at a time…”


  37. Jaida @ Sweet Beginnings Not Specified Not Specified

    Ignore my last comment…I must have totally missed the eggs!! Sorry!!

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  39. audrey Not Specified Not Specified

    just made these! so delicious. cut the recipe in half though cause i made them only for myself. YUM!

  40. julie felsing Not Specified Not Specified

    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

  41. Crystal Not Specified Not Specified

    hi. Don’t know if anyone else asked this question but can you still make the dough without a mixer ?

    • Jenny Park Not Specified Not Specified

      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!

  42. Casey Not Specified Not Specified

    Do I deep fry the balls or am I just pan frying?

    • Jenny Park Not Specified Not Specified

      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!

  43. Kim Not Specified Not Specified

    Ugghhh, this recipe was a HUGE MESS!!! A total fail!! The shrimp wouldnt combine in the dough. Yuck!!

    • Jenny Park Not Specified Not Specified

      Hm, that’s odd. The dough recipe is a basic pate choux recipe…which can be a little tricky if you haven’t made pate choux before (for eclairs, cream puffs, etc.) Did you make sure the dough came together completely to create a sticky, doughy batter before adding the shrimp? Or did the mixture look curdled like the eggs wouldn’t blend in? It seems like your dough didn’t come, otherwise it would be impossible for the shrimp not to blend in nicely with the dough/batter.

  44. Jill Not Specified Not Specified

    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.

    • Jenny Park Not Specified Not Specified

      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!

  45. Luanne Not Specified Not Specified

    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!

  46. Vicki Not Specified Not Specified

    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.

    • Jenny Park Not Specified Not Specified

      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!

  47. ROSE Not Specified Not Specified

    I only have a whisk attachment Can I use that. I would love to make this

    • Jenny Park Not Specified Not Specified

      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!