If you’re craving a dish that brings the best of Southern comfort food together with bright, zesty flavors, you’re going to love this Southern Shrimp and Corn Fritters with Roasted Red Pepper Sauce Recipe. These fritters are crispy and golden on the outside, tender and juicy on the inside, featuring sweet corn and succulent shrimp blended perfectly with aromatic spices. The roasted red pepper sauce adds a smoky, creamy kick that just elevates each bite. It’s a crowd-pleaser that turns appetizing ingredients into a truly unforgettable meal.
Ingredients You’ll Need
To make this delicious Southern Shrimp and Corn Fritters with Roasted Red Pepper Sauce Recipe, you’ll rely on a handful of simple, fresh ingredients that each play an essential role. From the sweetness of fresh corn to the delicate flavor of gulf shrimp, every item contributes to the perfect balance of texture and taste.
- 1 cup cooked fresh corn kernels: For natural sweetness and a vibrant burst of texture; fresh or frozen both work well.
- 3 Tbsp olive oil (divided): Essential for a golden, crunchy exterior on the fritters and smooth richness in the sauce.
- 1/2 lb raw fresh gulf shrimp: Peeled, deveined, and chopped small for tender, flavorful bites throughout the fritters.
- 2 scallions (white parts only, finely minced): Adds a subtle sharpness that brightens the overall flavor.
- 1 Tbsp dried parsley flakes: Lends a mild herbaceous note that complements the shrimp and corn beautifully.
- 1/2 tsp ground black pepper: Brings a gentle heat that balances the sweetness.
- 1 tsp kosher salt: Enhances all the flavors without overpowering.
- 2 large eggs (lightly beaten): Binds the ingredients together, ensuring a firm but tender fritter.
- 1 1/2 cups panko breadcrumbs (divided): Gives the perfect crispy texture, maintaining lightness in every bite.
- 1 16 oz jar roasted red peppers (drained): The star of the sauce, adding smoky sweetness and vibrant color.
- 1 clove garlic (minced): Provides a subtle, aromatic warmth to the sauce.
- 1/2 tsp kosher salt: To season the sauce perfectly.
- 2 Tbsp fresh lemon juice: Adds brightness and balances the rich flavors.
- 1/2 cup olive oil: For emulsifying the sauce and providing creaminess.
How to Make Southern Shrimp and Corn Fritters with Roasted Red Pepper Sauce Recipe
Step 1: Prepare the Fritter Mixture
Start by combining the cooked corn kernels, chopped shrimp, minced scallions, dried parsley, black pepper, salt, lightly beaten eggs, and 1 cup of panko breadcrumbs in a large bowl. This blend is the heart of the fritters, where the sweetness of the corn meets tender shrimp and fresh herbs. The eggs and panko will hold everything together while contributing to the creamy interior you’ll love.
Step 2: Shape and Coat the Fritters
Once your mixture is nicely combined, shape it into small patties about 2 inches in diameter. Gently coat each patty with the remaining 1/2 cup of panko breadcrumbs, which will give them that satisfyingly crispy crust once fried. This step is crucial for achieving the perfect crunch that makes each bite so wonderful.
Step 3: Cook the Fritters
Heat 2 tablespoons of olive oil in a large skillet over medium heat. Fry the fritters in batches, cooking each side for about 3 minutes or until golden brown and cooked through. The smell of the shrimp mingling with corn and herbs as they fry is simply irresistible. Once cooked, transfer to a paper towel-lined plate to drain excess oil.
Step 4: Make the Roasted Red Pepper Sauce
While the fritters cook, prepare the sauce by blending the drained roasted red peppers, minced garlic, 1/2 teaspoon kosher salt, fresh lemon juice, and 1/2 cup olive oil in a food processor or blender. Blend until smooth and creamy. This sauce is like liquid sunshine—smoky, tangy, and perfectly rich. It’s the ideal partner to the crispy fritters.
How to Serve Southern Shrimp and Corn Fritters with Roasted Red Pepper Sauce Recipe
Garnishes
These fritters shine when topped with a handful of finely chopped fresh herbs like parsley or cilantro, adding a fresh, vibrant color. A squeeze of fresh lemon juice over the top just before serving will brighten the whole plate. If you love a bit of heat, a light drizzle of hot sauce on the side can make the flavors pop even more.
Side Dishes
Southern Shrimp and Corn Fritters with Roasted Red Pepper Sauce Recipe pairs beautifully with simple sides like a crisp green salad dressed with a light vinaigrette or a refreshing cucumber and tomato salad. For something heartier, creamy coleslaw or buttery garlic mashed potatoes are fantastic companions that keep the meal balanced and satisfying.
Creative Ways to Present
For a fun twist, serve the fritters as sliders on mini buns with a dollop of the roasted red pepper sauce and crunchy lettuce. You could also present them as appetizers by slicing them into bite-sized pieces and offering toothpicks alongside individual ramekins of sauce for dipping. This recipe adapts wonderfully to parties and casual get-togethers.
Make Ahead and Storage
Storing Leftovers
If you find yourself with leftovers (and it’s definitely a possibility with this crowd-pleaser), store them in an airtight container in the refrigerator for up to 3 days. Make sure they cool completely before refrigerating to keep the texture intact.
Freezing
These fritters freeze beautifully! Arrange them in a single layer on a baking sheet and freeze until solid, then transfer to a zip-top freezer bag for up to 2 months. To enjoy later, simply reheat them directly from the freezer.
Reheating
For best results, reheat leftover fritters in a hot skillet with a little olive oil to restore their crispy exterior. Avoid the microwave when possible, as it tends to make the fritters soggy. The sauce can be served cold or warmed gently on the stove.
FAQs
Can I use frozen shrimp for this recipe?
Absolutely! Just make sure to thaw the shrimp completely, pat them dry, and chop before mixing into the fritters. Using fresh gulf shrimp is ideal, but frozen works well in a pinch.
Is the roasted red pepper sauce spicy?
No, the sauce is mild and smoky with a touch of sweetness. If you want some heat, you can add a pinch of cayenne pepper or a splash of hot sauce to the sauce or serve it on the side.
Can I make this recipe vegetarian?
Replacing shrimp with diced roasted vegetables like zucchini or mushrooms can work well, but the flavor and texture will be different. For the authentic Southern Shrimp and Corn Fritters with Roasted Red Pepper Sauce Recipe experience, shrimp is key.
What can I substitute for panko breadcrumbs?
If you don’t have panko, regular breadcrumbs or crushed crackers can work. Panko is preferred because it creates a lighter, crunchier texture.
How do I know when the fritters are cooked through?
The fritters should be a deep golden brown on both sides and firm to the touch. When pierced with a fork, the shrimp inside should be opaque and cooked completely, usually about 3 minutes per side over medium heat.
Final Thoughts
I can’t wait for you to try this Southern Shrimp and Corn Fritters with Roasted Red Pepper Sauce Recipe—it’s one of those dishes that’s easy enough for weeknights but special enough for entertaining friends and family. The combination of textures and flavors just sings; crispy, tender, smoky, and bright all at once. Enjoy every bite and feel free to get creative with your garnishes and sides. Happy cooking!
Print
Southern Shrimp and Corn Fritters with Roasted Red Pepper Sauce Recipe
- Prep Time: 15 minutes
- Cook Time: 6 minutes
- Total Time: 21 minutes
- Yield: 6 servings
- Category: Appetizer
- Method: Frying
- Cuisine: Southern American
Description
Delight in these Southern Shrimp and Corn Fritters, perfectly crispy on the outside and tender on the inside, served with a flavorful roasted red pepper sauce. This recipe combines fresh gulf shrimp and sweet corn kernels in a light, herby batter, pan-fried to golden perfection and complemented by a zesty, garlicky roasted red pepper sauce that elevates every bite.
Ingredients
Fritters
- 1 cup cooked fresh corn kernels (about two ears of corn; can substitute frozen corn)
- 3 Tbsp olive oil (divided)
- 1/2 lb raw fresh gulf shrimp (peeled, deveined, tails removed, and cut into small pieces)
- 2 scallions (white parts only, finely minced)
- 1 Tbsp dried parsley flakes
- 1/2 tsp ground black pepper
- 1 tsp kosher salt
- 2 large eggs (lightly beaten)
- 1 1/2 cups panko breadcrumbs (divided)
Roasted Red Pepper Sauce
- 1 16 oz jar roasted red peppers (drained)
- 1 clove garlic (minced)
- 1/2 tsp kosher salt
- 2 Tbsp fresh lemon juice
- 1/2 cup olive oil
Instructions
- Prepare the Fritter Mixture: In a mixing bowl, combine the cooked fresh corn kernels with the finely chopped shrimp, minced scallions, dried parsley flakes, ground black pepper, kosher salt, and lightly beaten eggs. Stir well to blend all the ingredients evenly.
- Add Breadcrumbs and Mix: Gently fold in 1 cup of panko breadcrumbs into the mixture to help bind the ingredients. The mixture should be moist but hold together well; add more panko if needed.
- Form the Fritters: Shape the batter into small patties, about 2 to 3 inches in diameter, making about 6-8 fritters depending on size. Lightly coat each patty in the remaining 1/2 cup of panko breadcrumbs for extra crispiness.
- Cook the Fritters: Heat 2 tablespoons of olive oil in a large skillet over medium heat. Once hot, carefully place the fritters into the skillet and cook for about 3 minutes on each side or until golden brown and cooked through. Add the remaining 1 tablespoon of olive oil if needed during cooking. Remove the fritters and drain on paper towels.
- Prepare the Roasted Red Pepper Sauce: In a blender or food processor, combine the drained roasted red peppers, minced garlic, kosher salt, fresh lemon juice, and 1/2 cup olive oil. Blend until smooth and creamy.
- Serve: Plate the warm shrimp and corn fritters alongside a small bowl or drizzle of the roasted red pepper sauce. Enjoy immediately for the best taste and texture.
Notes
- Fresh corn kernels provide the best flavor, but frozen corn can be substituted if fresh is unavailable.
- Make sure shrimp is finely chopped to ensure even distribution and easy eating.
- Adjust salt and pepper to taste depending on preference.
- Use panko breadcrumbs for light, crispy fritters instead of regular breadcrumbs.
- The roasted red pepper sauce can be made ahead and refrigerated for up to 3 days.
- For a spicier sauce, add a pinch of cayenne pepper or hot sauce to the blend.
