Shrimp and corn fritters

0002Here is another gluten free recipe that makes me think that living a gluten free life might not be the end of the world.

What I really like about this recipe is that it is fairly simple for a quick weeknight dinner.  The fritters have a nice crisp texture that work well as a main dish or a fun side to a refreshing salad.

You can really spice this up or keep it simple.  You really don’t need the heaviness of flour to weigh these down.

Love, Crysta - Dancing With Fireflies

Fidget Cube

Gone with the Wheat

shrimp and corn fritters picture courtesy of

Nothing, to my mind, is better than summer corn.  Pairing it with another favorite, shrimp, is even better.  Alas, I made these with canned corn as I could not get to the farmers market this week.  But they are versatile; so you could make these all winter long.

These are not so much fritters as patties, depending on what size you make them.  They are easy to make and delicious.  Original recipe courtesy of

See my notes at the end of the page.


1 pound uncooked peeled, deveined medium shrimp, thawed if frozen
2 cups fresh corn kernels (from about 4 ears) or one can kernel corn, drained
2 scallions, thinly sliced or small onion, chopped
2 tablespoons coarsely chopped fresh Italian parsley leaves
2 teaspoons smoked paprika
1 teaspoon kosher salt
1/2 cup vegetable oil
Lemon wedges, for serving


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