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 yum Jen! These look absolutely delicious! What a great July 4th treat…..maybe split them and serve ’em up like a Strawberry Shortcake??? Yum.
http://www.simplysweeter.blogspot.com
Hi Jen, by any chance do you remember about how many strawberries you used for the recipe and also for filling? I have maybe 10-15 strawberries at home that need to be used asap and wondered if that was enough?
KV – Sorry I don’t. We had a big thing of strawberries in the fridge that Hubby had cut up for us to snack on. I would say it was less than a pint, but pretty close to a pint? Not really sure. Sorry I can’t be more help.
strawberries are my favorite fruit ever! in my opinion, they always should be enjoyed fresh no matter what. even in desserts! 😀 your cupcakes look great, by the wayaoh
I’ve heard that strawberry cake doesn’t end up being that sweet, but maybe the addition of fresh strawberries on top changes things. I’m a huge strawberry fan, so I’m anxious to try this.
Cupcake Activist – I could definitely see that the batter itself might not be that sweet. I thought they were great with the additional strawberries added in.
This looks divine. I made the Sky High strawberry cake with frozen berries and I thought it was really good, but I’d like to try again with fresh ones too! Your hubby has some very luck coworkers 🙂
Love this recipe.. infact all of your cupcake recipes. I made your Fauxtess cupcakes the other day and turned out wonderfully.. This is now on my wish list. :
http://www.brisbanebaker.blogspot.com
These look so simple and beautiful! I love strawberry cake and I especially love the way the fresh strawberries look inside 🙂
Sues
cant go wrong with strawberry…just made strawberry marscapone filled cupcakes myself! 🙂
http://cuppycakebakes.blogspot.com
I love how you frosted these cupcakes!! did you start from the inside and go out with a 1M tip?
Yes, soohyunee, to make the rosette, I started in the center and swirled around to the outside.
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