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Easy Shrimp and Corn Fritters

Stacey Littleby Updated: Jul 22, 2020

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Shrimp and Corn Fritters on parchment paper

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As a recipe developer, I want everything I create to be the best thing I’ve ever had, but unfortunately it just doesn’t work out that way – no matter how hard I try. For me, it’s a delicate balance between maximum flavor while still being easy and approachable.

Shrimp and Corn Fritters cut in half with lemon on side

Then, every now and then, I hit one totally out of the park – one that just makes my tastebuds sing.  This recipe for Shrimp and Corn Fritters is one of those.  Y’all, these things are absolutely amazing.  Like I could barely keep myself from eating every single one of them.

Shrimp and Corn Fritter being dipped in sauce

The super crispy outside breaks away to reveal a tender, incredibly flavorful cornbread filling overflowing with shrimp, corn, and green onions.  But there’s more…

Hush Puppy mix and lemon as ingredients for Shrimp and Corn Fritters

If you check out the ingredient list, you’ll see something a little unusual.  Now, you’re probably thinking, “He used salsa?”  And yes. Yes, I did.  It adds SO much flavor but doesn’t taste like salsa at all.  It’s such a great shortcut.  Even better is my use of House-Autry Hushpuppy Mix with Onion.  It makes it super easy, too!  And since it already has all that onion flavor in it, we end up with some super flavorful fritters.

Shrimp and Corn Fritters in serving bowl

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Whether you serve these as an appetizer, a side, or as a main course, everyone is going to love these little flavor bombs!  Serve them with a squeeze of fresh lemon or even a dipping sauce like ranch or remoulade and you’ll see exactly why I love these little fritters so dang much.

Get your hands on this House-Autry Hushpuppy Mix and a huge array of other breadings and mixes at your local grocery store or have them delivered right to your door by ordering from House-Autry.com.  Use discount code SouthernBite25 on your order and save 25%!  Offer lasts until 11/11/18.

Shrimp and Corn Fritters in serving bowl
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5 from 3 votes

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Easy Shrimp and Corn Fritters

Author Stacey Little
Course Appetizer, Main Course, Snack
Cuisine American
Prep Time 10 minutes
Cook Time 7 minutes
Total Time 17 minutes
Servings 18 fritters

Ingredients

  • 1 cup House-Autry Hushpuppy Mix with Onion
  • 1 egg
  • 1 cup frozen corn
  • 8 ounces chopped, cooked shrimp
  • 1/2 cup chunky salsa
  • 2 green onions, thinly sliced
  • 1/2 teaspoon creole seasoning

Instructions

  • Pour 2 to 3 inches of vegetable oil into the bottom of a heavy-bottomed dutch oven or deep skillet.  Heat the oil to 350°F.
  • In a large bowl, stir together the hushpuppy mix, egg, corn, shrimp, salsa, green onions, and Creole seasoning.  Allow to rest for about 3 minutes then stir again.  
  • Carefully drop heaping tablespoons of the batter into the hot oil and fry for 5 to 7 minutes or until golden brown and cooked though.  Serve warm with a dipping sauce if desired.  


* If nutritional values are provided, they are an estimate and will vary depending on the brands used. The values do not include optional ingredients or when ingredients are added to taste. If calorie count and other nutritional values are important to you, I recommend grabbing your favorite brands and plugging those ingredients into an online nutritional calculator.

Shrimp and Corn Fritters in serving bowl
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This post is sponsored by my friends at House-Autry, but the thoughts, opinions, and recipes are all my own – just as always.  🙂  

Stacey Little of Southern Bite

Hey, y’all! I’m Stacey…

Feeding people makes me happy. There’s just something special about having the people I love gathered around the table, sharing good food and even better company. So go ahead and pull up a chair. You’re always welcome here.

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5 from 3 votes (2 ratings without comment)

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Comments

  1. Frank

    On the shrimp and corn fritters do you have to add any milk or water to the hushpuppy mix also just creamed a couple dozen ears of fresh corn, would a cup of that Suffice for the frozen corn

    Reply

    • Stacey LittleStacey

      I’ve not ever had to add any additional milk or water, but I suppose you could if you find the mixture too thick. The creamed corn will be a bit more liquidy than frozen corn, so I might start with a little less and add until you get the mixture to the right consistency.

      Reply

  3. Denice Williams

    5 stars
    I made these after a trip to Disney World and eating shrimp and corn fritters there. They were “meh”, but I thought they could be better. I made your recipe and my family loves them! They’re so good!!

    Reply

  4. MARTHA BLEVINS

    This is one more yummy looking morsel but……….I have an allergy to shrimp. Can I make this recipe and omit the shrimp and it still be scrumtous ???

    Reply

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