Crunchy Shrimp Fritters

Prep Time:
30 mins
Total Time:
50 mins
4 to 6 Serves

To make these super-tasty and summer-y fritters, juicy shrimp are poached in lemon water and then coated in a batter made with rice flour before being deep fried to golden brown perfection. The rice flour ensures an ultra-crisp coating with a side benefit of making this dish naturally gluten-free!


  • 1 lemon, plus zest and wedges for serving

  • Kosher salt

  • 12 ounces large unpeeled shrimp (about 10)

  • Vegetable oil, for frying

  • ¾ cup white rice flour (such as Bob's Red Mill), plus more as needed

  • 1 teaspoon baking powder

  • 1 teaspoon sugar

  • ¾ cup seltzer or club soda, plus more as needed

  • 1 large egg, whisked

  • Tartar sauce


  1. Grate 1 teaspoon zest from lemon, then cut in half. Place both halves and 4 cups water in a saucepan; bring to a boil and add 1 tablespoon salt. Add shrimp; return to a boil, then reduce heat and simmer until just cooked through, about 1 minute. Drain; let cool 15 minutes. Peel and cut into a 1/4-inch dice (about 1 1/2 cups).

  2. Heat 1 1/2 inches oil in a medium heavy-bottomed pot over medium until a deep-fry thermometer reads 350°F. Whisk together flour, baking powder, sugar, 1 teaspoon salt, and lemon zest. Whisk seltzer and egg into dry ingredients. (Batter should have the consistency of thick honey. If too thick, add more seltzer; if too thin, add 1 tablespoon rice flour.) Stir in shrimp.

  3. Working in batches, and using two tablespoons (one to scoop, one to scrape), drop batter in oil. Fry, turning occasionally, until cooked through and golden brown, 3 to 4 minutes, adjusting heat as needed to keep oil between 340° and 350°. Transfer to a paper-towel-lined baking sheet; sprinkle with salt. Serve immediately with tartar sauce and lemon wedges and zest.

    crunchy shrimp fritters served with tartar sauce
    Johnny Miller

Cook's Notes

Test-fry one fritter first: It should sink to the bottom and spread out a bit. If it breaks into little pieces, add more rice flour to the batter, a tablespoon at a time.

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