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Cooking + Entertaining

Shrimp fritters: the recipe for an original and tasty fish appetizer

Shrimp fritters: the recipe for an original and tasty fish appetizer

THE shrimp fritters I am a antipasti tasty and versatile, ideal for opening a lunch fish-based in the company of friends, or served as a homemade aperitif accompanied by appetizing sauces. The recipe, easy and suitable also for beginners in the kitchen, will only require a few minutes, which will be further reduced if, instead of cleaning the shellfish following our advice, you decide to buy them already shelled from your trusted fishmonger.

To bring them to the table, first of all, the prawns, devoid of heads and shells, are marinated with chopped fresh mint and lemon juice. Then they are left to aromatize immersed in a Beat made with milk, eggs, flour, salt and a pinch of baking soda, and finally dipped, a few pieces at a time, in boiling seed oil. In this way you will obtain golden and fragrant bites, excellent to taste also as second with a side dish of seasonal vegetables.

The bicarbonate, added to the preparation, will make the frying light and airy. Alternatively, if you prefer, you can make a light batter by mixing 200g of flour with 150ml of ice cold sparkling water: in this way a thermal shock will be created with the temperature of the oil and the frying will be very crispy.

Discover how to prepare shrimp fritters by following the step by step and the advice. If you liked this recipe, try other delicious pancakes, sweet and savory.

How to make shrimp fritters

Remove the head and shell from the shrimp and, using a toothpick, remove the dark filament from the intestine; then coarsely chop them with a knife 1.

Transfer the prawns to a bowl and moisten with the strained lemon juice 2.

Chopped mint fragrance 3 and with freshly ground pepper.

Mix well with a spatula 4 and marinate in the refrigerator for 15 minutes.

Meanwhile prepare the dough: break the egg in a bowl, add the sifted flour 5 and mix quickly with a whisk.

Pour the milk at room temperature 6.

Whisk again 7until you get a smooth, lump-free paste.

Add a pinch of baking soda 8 and season with salt.

Once the time has elapsed, drain the shrimp from the marinade liquid and immerse them in the batter 9.

Mix with spatula tenso as to completely cover the shellfish with the batter, and leave to rest for 10 minutes in the refrigerator.

Then pour the prawns into the batter in the boiling seed oil 11 and cook the donuts, a few at a time, until golden and fragrant.

As soon as they are ready, remove them with a slotted spoon and let them dry on a sheet of absorbent paper towel 12.

Spread the shrimp fritters on a serving platter 13bring to the table and serve hot.


If you wish, you can flavor the dough with grated orange or lemon zest, or you can spice it up with a pinch of curry, turmeric or Saffron: which, in addition to giving the dish an unmistakable color and aroma, go well with the taste of shellfish.

If you like exotic flavors, you can bread the prawns in a mixture of rice flour and coconut, then serve them with a allo yogurt vinaigrette or, for a dinner with oriental notes, you can try tempura shrimp.

For the marinade you can replace the lemon with lime then add grated ginger root: for a fresh and pleasant taste in the mouth. Or instead of askedyou can opt for chopped chives or chopped parsley.


Shrimp fritters should be eaten hot and fragrant at the time. Storage is not recommended.

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