These crispy shrimp and corn fritters are golden on the outside, soft in the middle, and full of tender shrimp, sweet corn, herbs, and savory seasoning. They make an easy appetizer, light lunch, or party snack, especially with a creamy dipping sauce and lemon wedges.
Why You’ll Love This Recipe
Each fritter has a crunchy fried edge with a flavorful seafood center. The sweet corn balances the seasoned shrimp perfectly, while fresh herbs add a bright finish.
They are simple to prepare in one bowl and cook quickly in a skillet.
Recipe Information
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Servings: 4
Difficulty: Easy
Ingredients
1 pound raw shrimp, peeled, deveined, and finely chopped
1 cup corn kernels, fresh, frozen, or canned and drained
½ cup all-purpose flour
½ teaspoon baking powder
2 large eggs
¼ cup milk
½ cup shredded mozzarella cheese
¼ cup grated Parmesan cheese
¼ cup green onion, finely chopped
2 tablespoons fresh parsley, chopped
1 teaspoon garlic powder
½ teaspoon paprika
½ teaspoon salt
½ teaspoon black pepper
¼ teaspoon cayenne pepper, optional
Vegetable oil, for frying
Lemon wedges, for serving
For the Creamy Dipping Sauce
- ½ cup mayonnaise
- 2 tablespoons sour cream
- 1 tablespoon lemon juice
- ½ teaspoon garlic powder
- 1 tablespoon chopped parsley
- Salt and black pepper, to taste
Instructions
Prepare the Shrimp Mixture
Pat the shrimp dry with paper towels, then chop it into small pieces. Add it to a large mixing bowl with the corn, green onion, parsley, mozzarella, and Parmesan.
In a separate small bowl, whisk together the flour, baking powder, garlic powder, paprika, salt, black pepper, and cayenne pepper.
Add the dry mixture to the shrimp bowl and stir gently.
Add the Wet Ingredients
Whisk the eggs and milk together, then pour them into the shrimp mixture. Stir until everything is evenly coated and a thick fritter batter forms.
The mixture should hold together when scooped. If it feels too loose, add one tablespoon of flour at a time.
Heat the Oil
Pour about ¼ inch of vegetable oil into a large skillet and heat over medium heat. The oil is ready when a tiny piece of batter sizzles immediately.
Fry the Fritters
Scoop about 2 tablespoons of mixture into the skillet for each fritter. Flatten gently with the back of a spoon.
Cook for 3 to 4 minutes per side, until golden brown, crispy, and cooked through. Avoid overcrowding the skillet so the fritters stay crisp.
Transfer the cooked fritters to a paper towel-lined plate.
Make the Dipping Sauce
Stir the mayonnaise, sour cream, lemon juice, garlic powder, parsley, salt, and pepper together in a small bowl.
Serve the sauce beside the warm fritters with lemon wedges.
Important Cooking Tip
Shrimp should be opaque, firm, and fully cooked before serving. If you have a thermometer, the center should reach 145°F (63°C).
Tips for the Crispiest Fritters
Make sure the shrimp and corn are not wet before mixing. Extra moisture can make the fritters soft instead of crispy.
Keep the oil at a steady medium heat. If the oil is too hot, the outside will brown before the shrimp cooks. If it is too cool, the fritters will absorb too much oil.
For an air fryer version, spray the fritters lightly with oil and cook at 400°F for 8 to 10 minutes, flipping halfway through.
Serving Ideas
Serve shrimp and corn fritters as an appetizer with ranch dressing, spicy mayo, garlic aioli, or sweet chili sauce.
They are also delicious with a fresh green salad, coleslaw, roasted potatoes, or rice for a simple dinner.
Storage and Reheating
Store leftover fritters in an airtight container in the refrigerator for up to 2 days.
Reheat in an air fryer or oven at 375°F until hot and crisp. The microwave works for quick reheating, but the fritters will be softer.
Final Thoughts
Crispy shrimp and corn fritters are a fun, flavorful recipe that turns simple ingredients into a golden, irresistible bite. Serve them hot with lemon and a creamy dip, and watch them disappear fast.