Smoky Corn and Shrimp Fritters Recipe

Introduction

These Smoky Corn and Shrimp Fritters bring together sweet corn and tender shrimp in a crispy, flavorful bite. Perfect for a snack or light meal, they’re infused with smoked paprika for a subtle, smoky depth that complements the seafood beautifully.

Ingredients

• 1 pound uncooked peeled, deveined medium shrimp, thawed if frozen
• 2 cups fresh corn kernels (from about 4 ears)
• 2 scallions, thinly sliced
• 2 tablespoons coarsely chopped fresh Italian parsley leaves
• 2 teaspoons smoked paprika
• 1 teaspoon kosher salt
• 1/2 cup vegetable oil
• Lemon wedges, for serving

Instructions

1. Step 1: Place 2/3 of the shrimp in a food processor fitted with the blade attachment and pulse into a smooth paste.
2. Step 2: Transfer the shrimp paste to a large bowl. Coarsely chop the remaining shrimp and add it to the bowl. Add the corn, scallions, parsley, smoked paprika, and salt, then stir to combine.
3. Step 3: Form the mixture into 8 patties about 2 1/2 inches wide and place them on a large plate. Cover and chill for up to overnight.
4. Step 4: Heat the oil in a large skillet over medium-high heat until shimmering. Add 4 of the patties and cook until golden brown on the bottom, about 2 to 3 minutes.
5. Step 5: Flip the patties and cook until the shrimp is opaque and the fritters are crisp, 1 to 2 minutes more.
6. Step 6: Transfer the cooked fritters to a clean plate and repeat with the remaining patties. Serve immediately with lemon wedges.

Tips & Variations

• For extra crunch, add a handful of finely chopped red bell pepper to the mixture.
• Use smoked sea salt instead of kosher salt for an enhanced smoky flavor.
• Serve with a dollop of spicy aioli or a fresh herb yogurt sauce for added richness.

Storage

Store leftover fritters in an airtight container in the refrigerator for up to 2 days. Reheat them in a skillet over medium heat to keep the exterior crisp. Avoid microwaving to prevent sogginess.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen shrimp for this recipe?

Yes, just be sure to fully thaw and pat the shrimp dry before using to prevent excess moisture in the mixture.

Can I make the fritters ahead of time?

Absolutely. The patties can be formed and refrigerated overnight before frying, which also helps the flavors meld together.

Smoky Corn and Shrimp Fritters Recipe

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These Smoky Corn and Shrimp Fritters are crispy, flavorful patties combining sweet fresh corn and succulent shrimp with a smoky paprika kick. Perfect as a savory appetizer or light main dish, they are pan-fried until golden and served with fresh lemon wedges for a bright finish.

• Author: Sana
• Prep Time: 15 minutes
• Cook Time: 10 minutes
• Total Time: 25 minutes
• Yield: 8 fritters (serves 4) 1x
• Category: Appetizer
• Method: Frying
• Cuisine: American

Ingredients

Scale 1x2x3x

Shrimp Mixture

• 1 pound uncooked peeled, deveined medium shrimp, thawed if frozen
• 2 cups fresh corn kernels (from about 4 ears)
• 2 scallions, thinly sliced
• 2 tablespoons coarsely chopped fresh Italian parsley leaves
• 2 teaspoons smoked paprika
• 1 teaspoon kosher salt

For Frying

• 1/2 cup vegetable oil

To Serve

• Lemon wedges

Instructions

1. Prepare the shrimp paste: Place two-thirds of the shrimp in a food processor fitted with the blade attachment and pulse until smooth to create a shrimp paste.
2. Mix the fritter ingredients: Transfer the shrimp paste to a large bowl. Coarsely chop the remaining shrimp and add to the bowl along with the fresh corn kernels, sliced scallions, chopped parsley, smoked paprika, and kosher salt. Stir everything together thoroughly.
3. Form the patties: Shape the mixture into 8 patties, about 2 1/2 inches wide each. Arrange on a large plate, cover, and chill in the refrigerator for up to overnight to help them firm up.
4. Heat the oil: Warm the vegetable oil in a large skillet over medium-high heat until shimmering and hot enough for frying.
5. Cook the fritters: Add 4 patties to the skillet and cook until golden brown on the bottom, about 2 to 3 minutes. Flip the patties carefully and cook for another 1 to 2 minutes, until the shrimp is opaque and the fritters are crisp on both sides.
6. Finish cooking remaining fritters: Transfer the cooked fritters to a clean plate. Repeat the frying process with the remaining patties.
7. Serve: Serve the fritters immediately while hot, garnished with fresh lemon wedges to squeeze for added brightness and tang.

Notes

• Using fresh corn kernels adds sweetness and texture, but frozen corn can be substituted if fresh is unavailable.
• Chilling the patties before frying helps them hold their shape and results in crispier fritters.
• Adjust the heat carefully when frying to avoid burning while ensuring the shrimp cooks through.
• These fritters can be kept warm in a low oven (around 200°F) while you finish cooking the batch.
• Serve with a simple lemon aioli or spicy mayo for an extra flavor boost.

Keywords: shrimp fritters, corn fritters, smoky paprika, seafood appetizer, crispy fritters