Shrimp Fritters with Blackberry Dipping Sauce
I feel like most of the pink food I’ve been making has been sweet. I wanted to make something savory for a change. These shrimp fritters were AMAZING. They had a great shrimp and garlic flavor without being overly greasy or heavy.
I really enjoyed the Blackberry Dipping Sauce. I loved how the sweetness countered the savory flavors of the fritters. However, Hubby thought the texture was kind of weird. Next time I make this, I’ll definitely puree the dipping sauce so that it has a smooth texture to appease Hubby’s taste buds.
One Year Ago: Cranberry White Chocolate Cupcakes
Shrimp Fritters with Blackberry Dipping Sauce – as seen on Dishing Up Delights – serves 2-4
Printable Recipe
Don’t forget about my Power of Pink Challenge – make something PINK by the end of the month to raise Breast Cancer Awareness!
Ingredients:
For the Shrimp Fritters:
1/2 pound shrimp, peeled, deveined and finely chopped
2 green onions, chopped
2 cloves garlic, minced
1 egg, lightly beaten
1/4 cup panko breadcrumbs
Salt and pepper
Canola oil
For the Blackberry Dipping Sauce:
2 Tbsp mayonnaise
5-6 fresh blackberries
Directions:
To make the Shrimp Fritters:
In a large bowl mix the shrimp, green onions, garlic, breadcrumbs and egg until well combined. Season with salt and a pinch of pepper.
Coat the bottom of a large skillet with oil and heat over medium-low heat. Use a tablespoon or cookie scoop to form small balls of the shrimp mixture, then pat them gently to form cakes. Carefully lower the cakes into the oil and cook for 2-3 minutes per side until golden and the shrimp have cooked through. Drain on towels.
To make the Blackberry Dipping Sauce:
In a small bowl, mix together the mayonnaise and blackberries, smashing the blackberries with a fork. Serve with the shrimp cakes.
I am Jen the Beantown Baker. Engineer by day and baking maven by night. Hubby serves as my #1 fan and official taste tester. We got hitched back in 2006. Barefoot. In the sand. With the waves crashing behind us. It was one of the best decisions we’ve ever made. 
oh i loved loved loved this ice cream. graham cracker chunks are a great addition!
beantownbaker — August 26th, 2013 @ 10:54 am
We absolutely loved it too.
Oh goodness, you couldn’t have put any more of my favorites together 🙂 this is perfect!!
beantownbaker — August 27th, 2013 @ 7:47 am
It’s seriously so good.
This is definitely one of my favorite ice creams from Jeni’s book, well seriously you can’t go wrong with any of them. Your adaptation looks fantastic!!
beantownbaker — August 27th, 2013 @ 7:48 am
I completely agree. Everything I’ve made from her book has been fantastic.
You are a genius. I read these every morning at work and i drool. You really need to write a book. I cannot keep up with all the DELICIOUS recipies!!!!
Christina~
beantownbaker — August 27th, 2013 @ 10:05 am
Aww, thanks! I feel your pain. My must-bake/cook list grows MUCH faster than I mark things off of it…