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.
Then, every now and then, I hit one totally out of the park – one that just makes my tastebuds sing. Â This recipe for Shrimp and Corn Fritters is one of those. Â Y’all, these things are absolutely amazing. Â Like I could barely keep myself from eating every single one of them.
The super crispy outside breaks away to reveal a tender, incredibly flavorful cornbread filling overflowing with shrimp, corn, and green onions. Â But there’s more…
If you check out the ingredient list, you’ll see something a little unusual. Â Now, you’re probably thinking, “He used salsa?” Â And yes. Yes, I did. Â It adds SO much flavor but doesn’t taste like salsa at all. Â It’s such a great shortcut. Â Even better is my use of House-Autry Hushpuppy Mix with Onion. Â It makes it super easy, too! Â And since it already has all that onion flavor in it, we end up with some super flavorful fritters.
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. Â Use discount code SouthernBite25 on your order and save 25%! Â Offer lasts until 11/11/18.
Easy Shrimp and Corn 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.
This post is sponsored by my friends at House-Autry, but the thoughts, opinions, and recipes are all my own – just as always.  🙂 Â
Marsha Staley says
What dipping sauce do your recommend?
Stacey says
A remoulade would be great, although last time I made them I just stirred some cajun seasoning in some mayo and it was delish!!
CATHERINE LEE says
Just got this and it’s my birthday so I decided I’m making these today! Thank you!
Stacey says
Happy Birthday! I sure hope you love these as much as I do!!
Amy says
May I please ask what brand of salsa that you used?
Stacey says
I used Pace Thick and Chunky for these.
Bev Ross says
I couldn’t find the Autry House Hushpuppy mix in Washington. What else can I use?
Stacey says
Can you find the House-Autry regular hushpuppy mix?
MARTHA BLEVINS says
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 ???
Stacey says
Absolutely! It works great without the shrimp. 🙂