Southern Shrimp and Corn Fritters combine two of my favorite foods, shrimp, and summer fresh corn, to make a quick and easy entree that your family will love! The fritters are crispy, they are light, and they are delicious!
But wait, what if I told you there was a way to make this delicious dish even more delicious? I know, I sound like one of those TV commercials that promise you an amazing product for just three easy payments of $29.99 plus shipping and handling!
But no kidding, this really is a great deal! Southern Shrimp and Corn Fritters are delicious in their own right and perfect for a quick weeknight dinner for the family.
But if you want to elevate it to the next level and have a company-worthy dish, check out my “bonus” recipe for Roasted Red Pepper Sauce. It’s quick and easy to make as well and you won’t believe how flavorful this fresh sauce is, and how it enhances the flavor of the Shrimp and Corn Fritters.
More Shrimp Recipes:
If you love shrimp as much as I do, you might also want to try these delicious shrimp recipes:
- Easy Crispy Pan-Fried Shrimp,
- Roasted Shrimp Pasta Salad with Lemon Vinaigrette
- Southern BBQ Shrimp and Cheese Grits,
- Southern Shrimp and Corn Fritters,
- Shrimp and Blue Cheese Pasta,
- Brown Sugar Glazed Bacon Wrapped Shrimp, and
- The Best Crispy Buffalo Shrimp.
Need more menu ideas or recipes with seafood? Check out all of my seafood recipes here!
How to cook fresh corn in the microwave!
But wait, there’s more… what if I told you there was an easy way to cook fresh corn on the cob without the tedious process of shucking and getting rid of that pesky corn silk in only four minutes? Well, there is! Simply, rinse the corn off, place it in the microwave unshucked and for two ears of corn, microwave it for four minutes.
Then let it cool for a few minutes, cut the bottom of the corn off.
Next, squeeze the top of the husk and the corn will pop out, cooked, and completely silk-free. It’s a miracle!
My husband and I first had Shrimp and Corn Beignets at one of our favorite restaurants and I have been trying to come up with a similar recipe ever since. My first few attempts were disasters and didn’t even faintly resemble the light and tasty dish we enjoyed so much.
But I have to say, this recipe, while still a little different comes pretty close and is delicious in its own right. So whether you make just the Shrimp and Corn Fritters, or add the scrumptious Roasted Red Pepper Sauce, it’s still a great deal!
How to make Southern Shrimp and Corn Fritters
The ingredients for Southern Shrimp and Corn Fritters includes fresh gulf shrimp, fresh corn, olive oil, scallions, parsley flakes, panko bread crumbs, eggs, kosher salt, and pepper. The ingredients for Roasted Red Pepper Sauce include a jar of roasted red peppers, minced garlic, lemon juice, olive oil, and kosher salt.
To make Southern Shrimp and Corn Fritters, combine the corn, shrimp, green onions, parsley, 1 teaspoon of olive oil, kosher salt and black pepper, eggs and 1 cup of the panko crumbs in a medium-size bowl and mix well. The easiest way to do this is to use your hands. Use a light touch and make sure everything is thoroughly combined.
Divide the mixture up and use your hands to gently shape the mixture into 6 patties. Cover and chill for at least 30 minutes.
When the patties are chilled gently dredge them in the remaining panko.
Add the remaining olive oil to a large skillet over medium heat. When the oil is hot, add the patties. Depending on the size of your pan, you may have to cook them in batches. Cook the patties for 3 minutes.
Use a pancake turner and carefully flip them over and cook for an additional 3 minutes. Drain on a paper towel.
Serve while still warm and optional, top with Roasted Red Pepper Sauce.
How to make Roasted Red Pepper Sauce
To make the Roasted Red Pepper Sauce combine the drained roasted red peppers, garlic, lemon juice, olive oil and salt in a blender and process until smooth.
Roasted Red Pepper Sauce
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Southern Shrimp and Corn Fritters with Roasted Red Pepper Sauce Recipe
Southern Shrimp and Corn Fritters Ingredients
- 1 cup cooked fresh corn kernels about two ears of corn; you can also substitute frozen corn
- 3 tablespoon olive oil divided
- ½ lb raw fresh gulf shrimp peeled and deveined with the tails removed, and cut into small pieces
- 2 scallions white parts only, finely minced
- 1 tablespoon dried parsley flakes
- ½ teaspoon ground black pepper
- 1 teaspoon kosher salt
- 2 large eggs lightly beaten
- 1 cups and ½panko divided
Roasted Red Pepper Sauce Ingredients:
- 1 16 oz jar roasted red peppers drained
- 1 clove garlic minced
- ½ teaspoon kosher salt
- 2 tablespoon fresh lemon juice
- ½ cup olive oil
Southern Shrimp and Corn Fritter Directions:
- Combine the corn, shrimp, green onions, parsley, 1 teaspoon of olive oil, kosher salt and black pepper, eggs and 1 cup of the panko crumbs in a medium size bowl and mix well. The easiest way to do this is to use your hands. Use a light touch and make sure everything is thoroughly combined.
- Divide the mixture up and use your hands to gently shape the mixture into 6 patties. Cover and chill for at least 30 minutes.
- When the patties are chilled gently dredge them in the remaining panko.
- Add the remaining olive oil to a large skillet over medium heat. When the oil is hot, add the patties. Depending on the size of your pan, you may have to cook them in batches. Cook the patties for 3 minutes and use a pancake turner to flip them over. Cook for an additional 3 minutes. Drain on a paper towel. Serve while still warm and optional, top with Roasted Red Pepper Sauce.
Roasted Red Pepper Sauce Directions:
- Combine the drained roasted red peppers, garlic, lemon juice, olive oil and salt in a blender and process until smooth.
I love crab cakes so I’m thinking I would really love these fritters – Especially with that roasted red pepper sauce!
Hi Christine, the fritters have a little more filling than crab cakes, but I agree, if you like crab cakes I’m sure you would love these fritters too!
I have made this recipe twice, really enjoyed the wonderful flavors. Each time though, I had a real problem getting them to stay together. I have increased the eggs to 3, reduced the size of the shrimp pieces and it made them stick together a little better but not great. I’m using large shrimp, 26 count and cutting each into 5 pieces, maybe that’s too large. The shrimp and corn were sort of crumbly, not held together well, so when I turned them, they fell apart. Mine certainly didn’t look anywhere near a great as your photo! My concern also is that this is the recipe I would like to serve at an event I’m hosting Tuesday evening! Tuesday, Sept. 19. I’m hoping that you’ll be able to help me in time. Thanks again, I look forward to your column each week in the Tallahassee Democrat.
I’m so sorry you are having problems getting the patties to stick together. I haven’t haven’t had that problem, but that said, they are definitely delicate and require a really light touch when handling and cooking them. I’m thinking maybe your shrimp pieces might be a little too big. If you have a food processor, try using it with your steel blade and pulse the shrimp a few times to chop the pieces up a little finer. The mixture should be moist. I only used two eggs and it worked fine, but adding the additional egg shouldn’t cause any issues. My patties were about 1 inch thick, and 3 inches wide. If they are any thinner or wider they might not stick together well. You could also try only making 4 or 5 patties instead of 6. Also, it’s really important to chill the patties before you try to cook them. You could even chill them overnight if you want to make them ahead for guests, but don’t do the final dredge in the panko until you are ready to cook them.
I hope this helps! Let me know how they turn out.
Thank you so much for the quick reply. I really do appreciate it. I think you’re right about the size of the shrimp pieces. I had thought about processing some but not all of the shrimp and chopping the remainder. I didn’t want the mixture to get glumpy. I’ll probably give that a try, maybe that and smaller pieces will do it. Also, I’d like to let you know, I’ve made the pepper sauce twice. Once with jarred peppers and once with peppers I roasted. There is no comparison. The one with the peppers I roasted was so much more flavorful. This is a really delicious sauce, perfect topping for these fritters. The recipe is so simple and fast that the few minutes it takes to roast peppers was more than worth it. Thanks for the ok on doing most of the prep the night before. I prefer to do that when I can, so I am able to enjoy my guests and not be cooking the whole time. Again, thank you, I’m sure to impress my guests with this entree!!!
Thanks so much for the tip about the Red Pepper Sauce. I think I will add that tip to the blog post! I hope your dinner party goes well and your guests enjoy the fritters.
Monica | Nourish & Fete
These sound absolutely delicious, and I’d definitely be game for the “extra” of adding that incredible roasted red pepper sauce! I can imagine that being the perfect way to spice up any number of dishes. Yum!