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How to make Shrimp Fritters

The awesome Shrimp Fritters. These are great little appetizers, but we actually make a summer meal when we add some corn on the cob and slaw to the menu. 

I beat the heat by frying outside in an electric fry pan. An optional additional of jalapeno adds a pleasant surprise.

Sip a nice cold beer in a frosty glass or a chilled crisp white wine.  



  • 1 cup flour – self rising
  • ¼ cup red onion – or more to taste
  • 1 egg – beaten
  • Freshly ground black pepper – to taste
  • 3 tsps fresh basil – finely chopped
  • 1 yellow or white grips – cooked according to package directions
  • 1/3 cup bell pepper – red, orange or yellow chopped
  • Pinch of kosher salt – to taste
  • 1 lb shrimp – deveined, peeled cooked chopped
  • 1 jalapeno – finely chopped or to taste
  • 1 tb pickle relish – sweet, with juice



  1. In a cast iron pan (or electric fry pan as I do) add enough peanut oil to reach a depth of about 2 ½ inches. Heat oil to 350º. 
  2. In a large bowl, mix in and stir together, flour, chopped pepper, onion, beaten egg, grits, salt, pepper, basil, and jalapeno, if using.  When all well combined, add shrimp. 
  3. Make little compact balls with about 2 tablespoons of the mixture and carefully drop into the hot oil.  Do this in batches so that they do not crowd. If too close together they will not crisp and just absorb the oil and be greasy. 
  4. Fry for about 3 minutes on each side (yes, turning them over carefully so that they don’t splatter.) until they are golden brown.
  5. Drain on a wire rack (I like to use a large round splatter shield which seems to hold them better). Serve while still hot. If using as an appetizer serve with a nice remoulade. 


NOTE: I make an easy sauce by starting with 1 1/3 cup mayonnaise, mixing in 2-3 tbs brown mustard, 1 Tb paprika, 1 tsp Louisiana Cajun Seasoning (store bought), a little prepared hot sauce (OPTIONAL), sprinkling of garlic powder. Mix all together and taste for seasonings.  I never add salt as it always seems to not need any for our family’s taste, but that is up to you. And sometimes I also add a little horseradish. All of these additions are just according to taste there is no real formula.  




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