Introduction

Remember those days when you craved something delicious, something that felt a little special, but you just didn’t have a ton of time? Well, get ready to relive those moments with these absolutely delightful Crispy Shrimp Patties! These little bites of heaven are so incredibly easy to whip up, you’ll wonder why you haven’t made them a thousand times before. They’re perfect for a quick weeknight appetizer, a fun snack, or even as part of a larger meal. Get ready to impress yourself (and anyone lucky enough to share them!).

Why You’ll Love This Recipe

Fast: Seriously, from start to finish, these are super speedy.
Easy: No fancy techniques required, just simple mixing and frying.
Giftable: Imagine a cute little container of these warm patties for a friend – so thoughtful!
Crowd-pleasing: Everyone, and I mean everyone, goes wild for these. They’re that good!

Ingredients

Gathering your ingredients is half the fun, right? Here’s what you’ll need for these fantastic patties:

1¼ lbs shrimp, peeled, deveined, and thawed: Fresh or frozen is fine, just make sure they’re thawed and ready to go.
1 medium carrot, finely diced: Adds a lovely little crunch and a hint of sweetness.
6 water chestnuts, minced (fresh or canned): These are the secret to that signature crispiness!
1 egg white: Our binder, keeping everything together beautifully.
3 tablespoons finely chopped cilantro: For that burst of fresh, herbaceous flavor.
1½ teaspoons grated ginger: A little zing that makes these patties sing!
¾ teaspoon salt, or to taste: To bring out all those amazing flavors.
¼ teaspoon ground white pepper: A subtle warmth that’s perfect here.
2½ teaspoons oyster sauce (or soy-based substitute): Umami city, folks!
1½ teaspoons sesame oil: That nutty aroma is just divine.
½ teaspoon sugar: Just a touch to balance everything out.
1½ teaspoons cornstarch: Our little helper for that perfect texture.
3½ tablespoons oil, for frying: Your go-to neutral oil like vegetable or canola will work wonders.

How to Make It

Alright, apron on? Let’s get cooking! This is where the magic happens, and trust me, it’s way simpler than you think.

Finely chop the shrimp: You want a nice, fine mince. I like to use a sharp knife and chop them on a cutting board until they’re almost paste-like. This helps them bind together well.
Mix it all up: Grab a good-sized bowl. Toss in your chopped shrimp, the finely diced carrot, minced water chestnuts, egg white, chopped cilantro, grated ginger, salt, white pepper, oyster sauce, sesame oil, sugar, and cornstarch. Give it a good stir with a spoon or even your hands until everything is wonderfully combined. You want it all to look like one cohesive, flavorful mixture.
Shape your patties: Now for the fun part! Scoop out spoonfuls of the mixture and shape them into small, flat patties. Think about the size of a silver dollar, or whatever size you prefer. I like to make mine about ½ inch thick.
Heat your skillet: Pour your frying oil into a skillet and place it over medium-high heat. You’ll know it’s ready when a tiny drop of the mixture sizzles immediately upon hitting the oil.
Fry ’em up! Carefully lay your shrimp patties into the hot oil. Don’t overcrowd the pan – give them some space to crisp up nicely. You might have to do this in batches.
Golden brown perfection: Let them fry for about 3-4 minutes on each side. You’re looking for a beautiful, golden-brown color and for them to be cooked all the way through.
Drain and enjoy: Once they’re perfectly crispy, lift them out of the skillet with a slotted spoon and place them on a plate lined with paper towels. This is crucial for getting them extra crispy!

Substitutions & Additions

Feeling adventurous? Or maybe you need to swap something out? No problem! Here are some ideas:

Spice it up: Add a pinch of red pepper flakes or a dash of sriracha to the mixture for a little heat.
Veggie power: Finely chopped bell peppers (any color!) or scallions can add extra flavor and color.
Herbal notes: If cilantro isn’t your jam, try fresh parsley or chives.
Oyster sauce alternative: If you don’t have oyster sauce, a good quality soy sauce or tamari will work, though the flavor profile will be slightly different.
Gluten-free option: Ensure your oyster sauce substitute is gluten-free if needed.

Tips for Success

A few little tricks can make these even better:

Don’t overwork the shrimp: While you want it finely chopped, over-processing can make the patties tough.
Test the oil temperature: This is key for crispy, not greasy, patties. If the oil is too cool, they’ll absorb too much oil. If it’s too hot, they’ll burn on the outside before cooking through.
Prep ahead: You can mix the patty mixture a few hours in advance and keep it covered in the fridge. Just shape and fry when you’re ready to serve.
Draining is important: That paper towel step is a must for achieving that irresistible crispiness.

How to Store It

Leftovers (if you have any!) are a treasure. Once cooled completely, you can store your Crispy Shrimp Patties in an airtight container in the refrigerator for up to 2-3 days. To reheat and bring back that glorious crispiness, I love to pop them in a toaster oven or a hot skillet for a few minutes until they’re warmed through and crunchy again.

FAQs

Got questions? I’ve got answers!

Can I bake these instead of frying?: While frying yields the crispiest result, you can try baking them on a parchment-lined baking sheet at around 400°F (200°C) for about 15-20 minutes, flipping halfway through. They won’t be quite as crispy but will still be delicious!
What can I serve these with?: Oh, the possibilities! They’re fantastic with a sweet chili sauce for dipping, a simple soy-ginger sauce, or even just as they are. They make a great addition to rice bowls or noodle dishes too.
Can I freeze the uncooked patties?: Yes! You can shape the patties and freeze them in a single layer on a baking sheet until firm. Then, transfer them to a freezer bag or container for up to 2-3 months. Fry them directly from frozen, adding a few extra minutes to the cooking time.

Crispy Shrimp Patties

These Crispy Shrimp Patties are an incredibly easy and quick appetizer that are perfect for a weeknight snack or a larger meal. They're fast, easy, giftable, and crowd-pleasing, delivering delightful bites of heaven with simple mixing and frying.

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Prep Time 15

Cook Time 8

Equipment

Knife for chopping
Cutting board
bowl large
Skillet
Slotted spoon
Plate lined with paper towels
Toaster oven for reheating

Ingredients

Main ingredients

1.25 lbs shrimp peeled, deveined, and thawed
1 carrot medium, finely diced
6 water chestnuts minced (fresh or canned)
1 egg white
3 tablespoons cilantro finely chopped
1.5 teaspoons ginger grated
0.75 teaspoon salt or to taste
0.25 teaspoon ground white pepper
2.5 teaspoons oyster sauce or soy-based substitute
1.5 teaspoons sesame oil
0.5 teaspoon sugar
1.5 teaspoons cornstarch
3.5 tablespoons oil for frying (neutral oil like vegetable or canola)

Instructions

Finely chop the shrimp until they are almost paste-like.
In a large bowl, combine the chopped shrimp, diced carrot, minced water chestnuts, egg white, chopped cilantro, grated ginger, salt, white pepper, oyster sauce, sesame oil, sugar, and cornstarch. Stir until everything is well combined into a cohesive mixture.
Scoop out spoonfuls of the mixture and shape them into small, flat patties, about ½ inch thick.
Pour the frying oil into a skillet and heat over medium-high heat until a drop of the mixture sizzles immediately.
Carefully lay the shrimp patties into the hot oil, working in batches if necessary to avoid overcrowding.
Fry for 3-4 minutes on each side, until golden brown and cooked through.
Remove the patties with a slotted spoon and place them on a plate lined with paper towels to drain.

Notes

Leftovers can be stored in an airtight container in the refrigerator for up to 2-3 days. Reheat in a toaster oven or hot skillet to restore crispiness. Uncooked patties can be frozen in a single layer on a baking sheet until firm, then transferred to a freezer bag for up to 2-3 months. Fry from frozen, adding extra cooking time.