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Wednesday, August 12, 2020

Shrimp and Corn Fritters


Summer corn is SO delicious right now. We've been buying corn and shucking it to freeze over the winter. 

I decided to try my hand at these Shrimp and Corn fritters since my Mom kept asking for them. Gotta keep Mom happy right?

I prepped them earlier in the day and put them in the fridge on a parchment lined baking sheet. It helps them keep their form. I used a cookie scoop so they were all the same size. 


  • 1 lb shrimp, peeled/deveined and patted dry
  • 3 ears of corn, shucked
  • 3 eggs, whisked
  • 3 green onions, sliced (I used chives as a sub)
  • 1 cup of all purposed flour
  • 3/4 cup of shredded cheese (I used a Mexican Blend)
  • 1 clove of garlic, minced
  • 1 tbsp fresh basil
  • 1 tbsp fresh parsley
  • 1 tbsp paprika
  • 1 tbsp Old Bay
  • salt and pepper to taste
  • Olive oil


  1. Take 1/2 of the shrimp and pulse it into a paste in the food processor, place into a bowl. 
  2. Roughly chop the remaining shrimp into small pieces and add to the bowl. 
  3. Add in the eggs, garlic, basil, parsley, paprika, Old Bay, scallions/chives, salt/pepper, flour and cheese. Mix well and then add the corn to incorporate. 
  4. Using a ice cream scoop, make the patties and place them on parchment lined baking sheet, place in the fridge for a few hours. 
  5. Drizzle olive oil in a heated non-stick skillet or I used a grill pan. Pan fry each side until golden brown and fully cooked. I'd say I did mine for about 5 minutes on each side. 

I served mine with some sweet and spicy chili sauce and sauteed snap peas. 

This recipe made about 20 fritters and a serving was 4 fritters at  400 calories. 


I use these ice cream scoops for everything! Meatballs, etc. I used the medium scoop. 

This is similar to the stove top grill pan I use. It's great in the winter when I can't get to my outside grill. 

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