Shrimp and Corn Fritters

Last Updated on December 19, 2023

Crispy, rich and super satisfying, these shrimp fritters combine the sweetness of shrimp and corn with the tanginess of pickles and the spicy creaminess of Old Bay-spiked mayo. If you’ve never had Old Bay, it’s a zesty seasoning often used with seafood and contains paprika, celery salt, black pepper, cayenne pepper, mustard and other herbs and spices.

This recipe calls for a shallow fry, which means you use less oil than deep frying, so clean-up is quite easy. After the oil has cooled, strain it into a heat-proof container. You can use it once more; be sure to fry something savory in it, as it may hold some of the flavor from the fritters.

Shrimp and Corn Fritters

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Prep Time: 15 minutes
Cook Time: 25 minutes
Servings: 4


  • ½ lb ButcherBox Shrimp defrosted and patted dry
  • 2 large eggs
  • 1 lemon zest finely grated
  • 3 cloves garlic finely grated
  • ½ cup all-purpose flour
  • 3 tbsp cornstarch
  • Salt
  • 2 cups fresh or canned whole corn kernels
  • 5 scallions finely sliced
  • 2 ribs celery chopped
  • Flaky sea salt for serving
  • ½ cup mayonnaise
  • 2 tsp Old Bay spice blend
  • 2 tsp fresh lemon juice
  • Lightly dressed salad greens of your choice for serving


  • In a food processor, combine the shrimp, eggs, lemon zest and garlic. Pulse until the shrimp is in small pea-sized bits and the mixture looks like a thick paste. Add the flour, cornstarch and ½ teaspoon salt; pulse, scraping down the sides if needed, until combined. Add the corn, scallions and celery. Pulse again a few times to combine.
  • Line a baking sheet with paper towels. Fill a large frying pan with about ½-inch worth of canola oil. Heat over medium-high until it reaches 350ºF. Scoop ½ cup of the shrimp and corn batter and place in the hot oil. Use the back of a ½-cup measuring cup to press down on the batter to spread it to roughly 5 inches in diameter, which is about ½-inch thick. Fry until very crisp and golden brown, about 5 minutes per side. Transfer to the paper towel-lined baking sheet and sprinkle with flaky salt. Repeat with the remaining batter.
  • In a small bowl, whisk together the mayo, Old Bay spice blend and lemon juice. Serve the Old Bay mayo with the warm fritters and dressed salad greens.


  • You can keep the fritters warm in a 200ºF oven while you cook the remaining fritters, if you like.
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