Shrimp and Corn Fritters

Last Updated on August 23, 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. The Old Bay mayo in this recipe is made by mixing mayonnaise with Old Bay seasoning. If you’re at all not a fan of frying, this recipe actually calls for a shallow fry, which means less oil is used and so clean-up is quite easy; just let the oil cool completely then strain it into a heat-proof container.

Have fresh corn on hand? You can absolutely use that instead of the canned corn called for in this recipe.

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 celery stalks chopped
  • ½ cup mayonnaise
  • 2 tsp Old Bay spice blend
  • 2 tsp fresh lemon juice
  • Lightly dressed salad greens of your choice for serving
  • Flake salt for serving


  • Add the shrimp, eggs, lemon zest and garlic to a food processor. Pulse until the shrimp is in small pea-sized bits and mixture looks like a thick paste. Add the flour, cornstarch, ½ teaspoon salt and pulse, scraping down sides if needed, until combined. Finally add the corn, scallions and celery. Pulse again a few times to combine then set aside.
  • Line a sheet pan with paper towels. Fill a large frying pan with about ½-inch worth of canola oil. Heat over medium-high until it reaches 350 F. Scoop ½ cup of the shrimp and corn batter and place in the hot oil. Use something like 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 sheet pan and repeat with remaining batter.
  • In a small bowl, whisk together the mayo, Old Bay spice blend and lemon juice. Serve with the warm fritters and dressed salad greens. Sprinkle flake salt on the fritters, as desired.
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