Shrimp Fritters

I love shrimp. At 8, I remember always ordering shrimp scampi at restaurants. I love it fried, broiled, thrown over pasta. Dipped in sauce, dipped in butter. Or stuffed into little wontons. I just love shrimp. Sooooo, when I saw this recipe in Better Homes & Gardens I just had to make it right away.

Such a fast, simple & delicious treat , I made these for the 2nd time last week when my parents came over for dinner, after a long day at work. That's how easy they are. And they're not deep fried so you don't have to worry, my 'fraid of frying folks!!!!!!

1 lb peeled & deveined cooked shrimp, tails removed
1 egg
6 green onions, thinly sliced
¼ cup all purpose flour
2 tsp seafood seasoning blend

For the sauce:
1 lime
1/3 cup mayo
1 tblsp honey
1 tsp seafood seasoning

For the sauce, shred 2 tsp peel from lime. Cut lime in half. Juice half into bowl. Stir in peel, mayo, remaining seafood seasoning & honey. Set aside.

Coarsely chop shrimp. In bowl beat egg. Add shrimp, 2/3 of the onions, the flour & 2 tsp seafood seasoning. In a large skillet heat ¼ cup cooking oil over medium heat. In 1/3 cup portions, carefully drop shrimp mixture in hot oil. Slightly flatten with spatula. Cook for 3 minutes on each side or until golden & heated through. Repeat with remaining shrimp mixture. Makes about 8-10.

{Food for Thought}

The shrimp mixture will be fairly loose so you need to carefully drop it in the oil by bringing your cup or spoon all the way down into the pan. But if you think it's too loose then add just a bit more flour. I used a 1/3 cup measuring spoon which is ideal. When you flatten it slightly with the spatula a little of the mixture might break loose. Just lightly pat it back in.

By the time you flip them they should stay together easily but I made sure by using two spatulas & the side of the pan. Otherwise, these really are very easy to make. I also added a bit of garlic powder to the mixture.

I could take or leave the sauce so if you don’t feel like being bothered, just buy a nice seafood aioli to go on the side. These were also surprisingly amazing the next day after the flavors blended more.

{Click Here to Print Recipe}

I just love these red baskets. I find them at restaurant supply stores where I also buy the paper that goes in them. Cute, huh?

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