Shrimp and Corn Fritters
If you’re looking for a delicious summer recipe that’s hearty AND healthy, look no further than these shrimp and corn fritters. We took a traditional corn fritters recipe and made it healthier by adding a big punch of protein with shrimp. Instead of using a binding agent like flour and eggs, this recipe pulses half the shrimp into a paste, while leaving the other half chunked up in the fritter with the corn and plenty of fresh herbs.
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We have good news if you’re Gluten Free! These fritters don’t use any flour for the binding agent, but instead uses a food processor to turn some of the shrimp into a paste. These are a delicious, easy macro friendly snack that you can enjoy any time.
Shrimp and Corn Fritters Recipe Tips:
+ Fresh herbs add a lot of brightness to this recipe. But, if you don’t have any on hand, you can follow this easy conversion for fresh to dried herbs.
+ If you want to skip the oil for frying, make these shrimp and corn fritters in the air fryer! Preheat your air fryer to 400 degrees Fahrenheit and cook for 10 minutes, flip and then cook for another 5 minutes. You may have to air fryer in batches so you don’t crowd your air fryer.
Shrimp and Corn Fritters
Ingredients
- 1 pound shrimp, peeled + deveined
- 1 green onion, finely sliced
- 1 tbsp fresh dill, minced
- 1/2 tsp paprika
- 1/2 tsp salt
- 1 tsp lemon zest
- 1 cup sweet corn, fresh or frozen
- avocado oil, for frying
For Serving
- fresh chives
- lemon wedges
Equipment
Instructions
- Place half of the shrimp in a food processor and pulse until a paste-like consistency forms.
- Chop the remaining shrimp into small bite-sized chunks.
- Add the shrimp paste and the remaining shrimp to a mixing bowl along with the remaining ingredients. Mix until thoroughly combined.
- Line a baking sheet with parchment paper and form the shrimp and corn mixture into 6-8 patties. Place on the baking sheet and into the freezer for 1 hour.
- To cook, heat about ½ cup of avocado oil in a pan over medium heat. Once hot, cook the shrimp patties for about 3 minutes per side until golden brown.
- Place on a wire rack to drain any excess oil.
- Serve with fresh chives and lemon wedges and enjoy!
These are so freaking good.