Appetizers, Seafood, Super Bowl
Comments 18

Hot shrimp fritters with Aioli

Hot shrimp puffs with Aioli

This was one of my contributions for appetizers this Christmas Eve.  They went quickly – so assuming they were well received.  I love shrimp and if you add some onion and garlic to it, and then fry it, I love it even more!   Will be looking to add more fruits and vegetables to my diet in 2013, but for the next few days till the end of 2012 I am concentrating on foods that I really, really like!   So before I change my ways for 2013 I will make these again for New Years Eve – only more, lots more.

Chopping uncooked shrimp

~~ Get out your “fish cutting board” and chop the raw shrimp.

Chopping green onion

~~  On different cutting board, chop the green onions, using both green and white portions.

Raw egg and raw shrimp

~~  Toss chopped shrimp into bowl and add 1 egg.

Raw shrimp, egg, and green onion

~~  Now add the chopped green onion.  The rest of ingredients including flour.


~~  Drop shrimp fritters into pan and cook till golden brown on both sides

Cooked shrimp puffs

~~  Drain them on paper towels and then add to a pan and cover with aluminum foil to keep warm.

Hot shrimp puff

~~  Upclose and personal from the shrimp fritter’s perspective!

Hot shrimp puffs

~~  Arrange on a plate with the Aioli in a glass container in center of plate.

Hot shrimp puffs with aioli

~~  I can almost taste them.


2 pounds shrimp (fresh and uncooked)
3/4 cup flour
1 whole egg
1 clove garlic, finely chopped
4 green onions, chopped
1 Tbl butter
1 tsp salt
Vegetable oil


Peel and devein the shrimp, or pay a few dollars more per pound and the man in the Fish Department does it for you (I do it myself).  Chop the raw shrimp, place in a bowl, add egg, green onion, chopped garlic, salt, and softened butter.  Mix it well.  Add the flour – mix again.

Heat up the frying pan and add 1″ of vegetable oil – I used a cast iron skillet.  Drop the shrimp fritters by scant tablespoons into the hot oil – about 4 or 5 to a batch – don’t crowd them.

Drain on paper towels – blot, then add to a baking sheet and cover with aluminum foil to keep warm.  Place on serving platter – add Aioli sauce in center and serve while hot.  Like now.  If you wait too long they will start to turn soft – they still taste great but I like the crispy texture of fried food to be crispy which means serve immediately after it is plated.

Aioli Sauce:

1 cup mayonnaise (Best Foods preferred)
1 Tbl chopped chives
1 Tbl chopped parsley
1 chopped dill pickle (small)
6 drops of Tabasco
2 tsp capers, chopped
1 Tbl catsup
1 tsp creamed horseradish
Zest of one small lemon
2 tsp of fresh lemon juice
Pinch of salt
 Add all of the above ingredients together – whisk it a bit and pour into serving dish.   Serve with the hot shrimp fritters.
Hot shrimp puffs with Aioli

Yield:  36 shrimp fritters


    • Ha! After I posted this last night I went and made a batch – am having them for lunch today. 🙂
      Happy New Year Carolyn!!

    • Thank you – I just visited your site and saw you had a recipe from Boston Cooking School Cookbook. This was my Mom’s bible – if we had a question on cooking something she sent us to “The Boston” to look it up! I love the variety of recipes on your site, in particular the sausage rolls. Am now following you!

      • The Fannie Farmer’s cookbook has changed over the years. I like my mum’s better than the current version I have. But it is a good cookbook to reference.

    • Thanks – I am partial to Aioli and use this same recipe with chicken and filet sole. Thanks for visiting!

  1. Pingback: Crispy Potato Boats « Canapes and Chocolate

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