Shrimp Fritters

Recipe from

Southern Living


6 cups water
1 pound unpeeled, medium-size fresh shrimp
1 cup all-purpose flour
1 teaspoon baking powder
1 teaspoon salt
1 teaspoon pepper
2 large eggs
1/4 cup light or dark beer
1 medium onion, minced
1 jalapeño pepper, seeded and minced
4 garlic cloves, minced
1/2 teaspoon dried thyme
Vegetable oil


Bring 6 cups water to a boil; add shrimp, and cook 3 to 5 minutes or just until shrimp turn pink. Drain and rinse with cold water. Chill.

Peel shrimp, and devein, if desired. Coarsely chop shrimp.

Beat flour and next 5 ingredients at medium speed with an electric mixer until smooth. Stir in shrimp, onion, and next 3 ingredients. Cover and chill 2 hours.

Pour oil to a depth of 5 inches into a Dutch oven; heat to 375°. Drop batter by rounded tablespoonfuls, and fry, in batches, 5 minutes or until golden. Drain fritters on paper towels.

Note: For testing purposes only, we used Honey Brown beer.

Pineapple Fritters: Substitute 1 (8-ounce) can pineapple chunks, drained and coarsely chopped, for shrimp. Omit onion, jalapeño, garlic, and thyme. Proceed as directed.

Carolyn Kennedy, Lighthouse Point, Florida,

Southern Living

October 2000
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