Spanish Style Shrimp Fritters Recipe

These Spanish Style Shrimp Fritters are perfect for a light lunch or as originally served in Spain as Tapa, an appetiser before dinner. They are light, not too fishy and so easy to make.

These shrimp fritters are popular throughout Spain but seem to be extremely popular around Cadiz.

We were looking back over old holiday photos from our tapa tour of Seville and pairs well with this fresh Shirazi salad.

Ingredients

Here is what you will need to make these Spanish style shrimp fritters.

  • flour
  • shrimp
  • garlic
  • paprika
  • salt
  • pepper
  • egg
  • onion

See the recipe card for quantities.

Instructions

Add flour to a bowl. Then make a well in the flour and add one egg. Beat together the egg. Slowly add 4 tablespoons of water to this mixture. Ensure that the mix is combined well.

Add the garlic, onion, paprika, salt, pepper and shrimp to the mixture and combine well.

Heat some oil in a frying pan and add spoonfuls of the shrimp fritter mixture to the pan. Don’t overcrowd the pan or you’ll have trouble getting the fritters out! Cook for around a minute and. half per side. Drain and serve.

Variation

  • Spicy – add chili pepper flakes instead of paprika.

Spanish Style Shrimp Fritters Recipe

For a light lunch or tapa before dinner.
Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Course Appetizer, Side Dish
Cuisine spanish
Servings 2

Ingredients
  

  • 60 g flour
  • 1 egg
  • 1 garlic clove minced
  • 1 small onion diced
  • 150 g packet shrimp
  • ½ teaspoon paprika
  • ½ teaspoon black pepper
  • ½ teaspoon salt

Instructions
 

  • Add flour to a bowl. Then make a well in the middle of the flour and add 1 egg.
  • Beat together the egg.
  • Add 4 tablespoons of water to the flour/egg mixture and combine.
  • Add the garlic and onion to the mixture and combine.
  • Add paprika, salt, pepper and shrimp to the mix and combine.
  • Heat oil in a small frying pan.
  • Once the oil is hot, add spoonfuls of the shrimp mixture to the frying pan. Don’t overcrowd the pan.
  • Cook for about a minute and a half each side.
  • Drain on a paper towel.
  • Serve
Keyword fish, pescatarian, seafood, shrimp

Storage

I have no idea how long these ingredients will last or how long they will store in the fridge when cooked, as they were all eaten right away!

Top tip

Serve with aioli and lemon wedges for added dreams of Spain.

Emma

Emma

Hello!

I am Emma and with my husband Mark write Foodie Explorers which is a food and travel website.

I am a member of the Guild of Food Writers and British Guild of Travel Writers.

We have a wide range of judging experience covering products, hotels and have judged, for example, for Great Taste Awards and Scottish Baker of the Year.

Along the way Mark gained WSET Level 2 in Wine and I have WSET Level 2 in Spirits as well as picking up an award with The Scotsman Food and Drink Awards.    

Usually I can be found sleeping beside a cat.

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2 Comments

  1. Woody

    Gonna do this recipe today. I presume you use plain flour?

    Hope yer well. x

    1. Emma

      yes, sorry plain flour 🙂 i’ll fix that.

      Good, as far as the crazy world allows x

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