Skip to content

Shrimp Fritters

Shrimp Fritters

Shrimp Fritters

Shrimp Fritters


3/4 lb raw tiger shrimp, peeled and cut into chunks

2 green onions, thinly sliced

2 garlic cloves, minced

1 1/2 cups water

1 1/2 cups all purpose flour

1 tablespoon unsalted butter

1 teaspoon salt

1/2 teaspoon black pepper

2 egg

vegetable oil for frying


1. Preheat oil to 350°F.

2. Place shrimp, green onions and garlic into a large mixing bowl and toss together. Set Aside.

3. Pour water into medium pot and add butter and salt and bring to a boil.

4. 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.

5. Place dough into a stand mixer fixed with a paddle attachment and run on medium speed, allowing steam to escape.

6. Once most of the steam has disappeared add the egg, one at a time, scraping down the sides of the bowl after each addition.

7. Fold pepper into the pate a choux (the doughy/battery mixture).

8. Fold the shrimp mixture into the pate a choux until fully incorporated.

9. 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.

10. Fry each fritter for 4 to 6 minutes, flipping halfway if necessary. Drain on a paper towel and season lightly with salt.

Leave a Reply

Your email address will not be published. Required fields are marked *