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 cocktail party, game night or even just as a nice little snack anytime. Enjoy! xx, Jenny
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!
You might also love our:
Hungry for more?
Subscribe to never miss a recipe.
Follow along on Instagram, Facebook, Twitter, and Pinterest.
Shrimp Fritters
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 with spicy honey drizzle.
Did you make this recipe? We want to see!
tag @SpoonForkBacon and #SpoonForkBacon on Instagram
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…
Just made these and are eating them as we speak. Delicious!
Made these yesterday and I am here to tell you these were better than any fritter we have had in Key West…..
Tried these last night and they were absolutely delish!!!!!
Thank you so much!!
I’m planning on making these for a baby shower today. Any way I can make the dough ahead? Help!
Thanks,
Beth
Hi Beth, you can make the batter ahead of time and cover the surface directly with plastic wrap and chilled until ready to use
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?
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!
What heaven! Can’t wait to give this a try. Great post!
These are so easy and so good!
What perfect party food this would be…this would last all of 5 seconds at my place as everyone loves prawns/shrimp.
these look delicious! that sauce looks amazing
Another way to fry shrimp. I gotta make these!!
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 :-)
this recipe was such a winner. TASTY!
Such a wonderful blog. I am an instant fan. Cheers! : )
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!
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.
I’ve been itching to fry something!! These look dangerously delicious…
The recipe looks deceptively simple for such a fantastic-looking dish. Honey drizzle? Oh, goodness, I’m in LOVE!
TA.
DAH.
FAR.
OOoh sheit, I’d totally be in on this eating contest. Yum!
Oh my gosh these fritters were amazing!
i want to have an eating contest and these are what i want to eat.
i’d totally win. WATCH OUT.
Yum!, Shrimp!!!…They look delicious!
Have the best weekend!
SimplyClassyMe.blogspot.com
These look so good and I’d love to see Bahamas/bachelorette weekend pics!!! Dust off the archived pics!
These look SO GOOD.