Shrimp and Corn Fritters with Mango Salsa
Literally summer in a bite! We’re pairing that cozy, golden American fritter crunch with a zesty Caribbean mango salsa. It’s the ultimate refreshing starter for those backyard vibes!
Shrimp and Corn Fritters with Mango Salsa
Literally summer in a bite! We’re pairing that cozy, golden American fritter crunch with a zesty Caribbean mango salsa. It’s the ultimate refreshing starter for those backyard vibes!
Open in Cookpad AppSteps
- 1
For the fritters: In a bowl, combine chopped shrimp, corn, flour, egg, milk, a pinch of salt, and pepper. Mix until just combined
- 2
Heat vegetable oil in a large skillet over medium heat
- 3
Drop spoonfuls of the batter into the hot oil, flattening slightly. Cook for 2-3 minutes per side, until golden brown and cooked through
- 4
Remove fritters and place on a paper towel-lined plate to drain excess oil. Keep warm.
- 5
For the mango salsa: In a separate bowl, gently combine diced mango, red onion, cilantro, and lime juice. Season with a pinch of salt.
- 6
Taste the salsa and adjust seasoning if needed, adding more lime or a tiny pinch of sugar if desired.
- 7
To serve, arrange the warm shrimp and corn fritters on a plate.
- 8
Spoon a generous amount of fresh mango salsa over or alongside the fritters.
Tips
Do not overmix the fritter batter; a few lumps are fine and will result in a lighter texture.
Ensure your oil is at the right temperature; too cool and fritters absorb oil, too hot and they burn outside before cooking inside.
For an extra kick, add a tiny pinch of red pepper flakes to the mango salsa.
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