Published by Best Fitness Routine. Editorial standards · Report a correction. Educational guidance; no individual clinical review is claimed unless a qualified reviewer is named.
About This Healthy Recipe
Chopped raw shrimp and sweet corn cook together in these small golden fritters. Brown rice and a crisp cabbage-carrot lime slaw make the meal substantial, while paprika and scallions season the batter. Sixteen thin cakes give each of four servings four fritters, with every skillet batch accounted for.
Shrimp is weighed raw, peeled and drained. Nutrition uses raw shrimp FDC 175179, not cooked shrimp; treated or brined products can have more sodium.
Frozen corn is weighed unprepared, then cooked according to the package before cooling and mixing. Nutrition uses that starting weight; discarded cooking liquid can carry some nutrients. For another preparation, see Air Fryer Shrimp Fajita Tacos with Lime Cabbage Slaw.
Why Readers May Like It
- 1Measured portions, clear shaping guidance and practical doneness checks.
- 2Clear dry, cooked and drained ingredient weights.
- 3Four measured meal portions with the fritters, listed sides and sauce included.
Recipe Summary and Estimated Nutrition
Nutrition is estimated from the listed ingredient weights and the specific USDA records or manufacturer references linked below. Weights labeled dry, raw, cooked or drained must be matched to that state.
4 servings
One serving is one quarter of the base batch. Values are estimates rather than laboratory analysis.
Per one quarter of the base recipe
Per one quarter of the base recipe
Per one quarter of the base recipe
Per one quarter of the base recipe
Brands, drained weights, substitutions and final serving sizes can change these values.
Ingredient-by-Ingredient Nutrition Breakdown
Gram weights are the calculation basis; household measures are approximate. The table includes all listed oil, sauce and toppings. All measured oil, sauces and sides are included. Discarded soaking, pressing or cooking water is not counted as consumed food.
| Ingredient | Amount used | Weight | Calories | Protein | Carbs | Fat |
|---|---|---|---|---|---|---|
| Shrimp, raw, peeled, deveined, tails removed, thawed and drained | about 1 lb 5 oz edible shrimp | 600 g | 510 kcal | 120.6 g | 0 g | 3.1 g |
| Frozen sweet corn kernels, weighed unprepared before package-directed cooking, cooling and draining | about 2 cups | 300 g | 264 kcal | 9.1 g | 62.1 g | 2.3 g |
| Whole eggs, raw, without shells | 2 large | 100 g | 143 kcal | 12.6 g | 0.7 g | 9.5 g |
| Whole-wheat flour, dry | about 7/8 cup | 110 g | 374 kcal | 14.5 g | 79.2 g | 2.8 g |
| Scallions, raw, trimmed | about 1/2 cup sliced | 60 g | 19 kcal | 1.1 g | 4.4 g | 0.1 g |
| Paprika, dry | about 1 1/2 teaspoons | 3 g | 8 kcal | 0.4 g | 1.6 g | 0.4 g |
| Olive oil, all for skillet batches | about 2 tablespoons plus 1 teaspoon; weigh | 32 g | 283 kcal | 0 g | 0 g | 32 g |
| Long-grain brown rice, dry | about 1 cup | 200 g | 734 kcal | 15.1 g | 152.5 g | 6.4 g |
| Water for brown rice | about 2 cups plus 2 tablespoons | 500 g | 0 kcal | 0 g | 0 g | 0 g |
| Green cabbage, raw, trimmed | about 3 3/4 cups finely shredded | 300 g | 75 kcal | 3.8 g | 17.4 g | 0.3 g |
| Red cabbage, raw, trimmed | about 1 1/4 cups finely shredded | 100 g | 31 kcal | 1.4 g | 7.4 g | 0.2 g |
| Carrot, raw, trimmed | about 1 3/4 cups grated | 200 g | 82 kcal | 1.9 g | 19.2 g | 0.5 g |
| Lime juice, raw | about 6 tablespoons | 90 g | 22 kcal | 0.4 g | 7.6 g | 0.1 g |
| Cilantro, raw | about 1/3 cup chopped | 20 g | 5 kcal | 0.4 g | 0.7 g | 0.1 g |
| Table salt, total | about 1/2 teaspoon | 3 g | 0 kcal | 0 g | 0 g | 0 g |
| Black pepper, ground | about 1/2 teaspoon | 1 g | 3 kcal | 0.1 g | 0.6 g | 0 g |
| Full recipe estimate | 4 servings | — | 2553 kcal | 181.4 g | 353.4 g | 57.8 g |
How This Nutrition Estimate Was Prepared
- Match each listed ingredient to its linked food record or stated label reference.
- Multiply the per-100-g values by the listed gram weight and add the unrounded ingredient values.
- Divide the full calculation by four servings, then round for the cards.
- Recalculate if you change the ingredient brand, amount or serving yield.
Ingredient cells are rounded independently. The footer sums displayed cells; per-serving cards use the unrounded calculation, so small rounding differences are expected. Final cooking yield and brands can change the estimate.
Ingredients
Measured ingredients
Step-by-Step Preparation
As an Amazon Associate we earn from qualifying purchases. Equipment links are paid affiliate links; use suitable tools you already own.
Equipment
- Digital kitchen scale (paid link)
- Mixing bowls (paid link)
- Chef knife and cutting board (paid link)
- 12-inch nonstick skillet (paid link)
- Wide turner (paid link)
- Instant-read food thermometer (paid link)
- Rimmed baking sheet and rack (paid link)
- Saucepan with lid and separate seafood board (paid link)
Before You Start
Shrimp is weighed raw, peeled and drained. Nutrition uses raw shrimp FDC 175179, not cooked shrimp; treated or brined products can have more sodium.
Allow about 80 minutes for preparation, cooking all batches and any stated resting. Some tasks overlap; doneness checks take priority over the clock. Measure the listed oil before cooking and keep the sides within the stated four portions. Use the raw, dry, cooked or drained state specified for each ingredient.
Start the brown rice
45–55 minutes, overlapping steps 2–7Rinse the brown rice and place it in a covered saucepan with 500 g water. Bring to a boil, reduce to a gentle simmer and cook for 35–45 minutes, following the rice packaging if its timing differs. Turn off the heat and leave covered for 10 minutes. Prepare the slaw and fritters while the rice cooks. A digital kitchen scale (paid link) helps keep the measured quantities consistent.
Prepare the lime slaw first
8–10 minutesBefore opening the raw shrimp, finely shred both cabbages and grate the carrot. Toss them in a clean bowl (paid link) with the chopped cilantro, 60 g lime juice and 1 g salt. Cover and refrigerate. Set aside separate boards, utensils and a clean serving plate so ready-to-eat slaw never contacts raw shrimp or egg.
Dry and chop the raw shrimp
8–10 minutesCook the measured frozen corn according to its package instructions, then cool promptly, drain and blot dry. On the seafood board, pat the raw peeled shrimp dry with disposable towels and chop into roughly 1/4-inch / 6-mm pieces. Wash hands, knife, board and work surfaces after handling raw shrimp, keeping the cold slaw separate.
Mix the shrimp corn batter
5–6 minutesBeat the eggs in a large bowl with the remaining 30 g lime juice, remaining 2 g salt, pepper and paprika. Stir in the flour until no dry pockets remain, then fold in chopped raw shrimp, corn and sliced scallions. Mix only until evenly coated. Cook this batter immediately; do not taste or save the uncooked mixture.
Cook the first four fritters
6–7 minutes including preheatHeat the oven to 200°F / 95°C for brief holding. Warm a 12-inch nonstick skillet over medium heat for 2 minutes and brush with 8 g oil. Spoon one-quarter of the batter into four rounds, spreading each about 3 1/2 inches / 9 cm wide and no more than 3/8 inch / 1 cm thick. Cook 4–5 minutes.
Turn and verify doneness
3–4 minutes plus temperature checkFlip the four fritters with a wide turner, then cook for 3–4 minutes more, lowering the heat if their surfaces darken too quickly. Shrimp pieces must be opaque and reach at least 145°F / 63°C; because the surrounding batter contains egg, check the thickest fritter centers to the higher target of 160°F / 71°C.
Complete three additional batches
24–30 minutesTransfer the first four cooked fritters to a clean rack over a baking sheet in the warm oven. Repeat with three further batches of four, using 8 g oil for each batch and allowing 7–9 minutes per batch plus any extra doneness time. Use a clean utensil for cooked food and keep raw batter away from the finished cakes.
Fluff rice and serve four plates
3 minutesFluff the rested rice and divide it into four equal portions. Stir the chilled slaw and portion alongside, then add four shrimp corn fritters to each plate. Serve immediately. Allow about 80 minutes total: the rice simmer and 10-minute stand overlap slaw preparation, shrimp chopping and skillet cooking, and all four fritter batches are included.
How to Know It Is Ready
Shrimp is opaque and at least 145°F / 63°C; the egg-containing fritter centers reach 160°F / 71°C, with no wet flour batter.
Golden fritters with visible corn kernels and opaque shrimp pieces, contrasted with crunchy lime slaw and separate brown rice.
One quarter of the fritters and every listed side, sauce and measured oil portion.
What This Meal Provides and What to Consider
Meal Balance
- The measured batch supplies about 45.3 g protein per serving.
- Fritters, the listed accompaniments and measured cooking oil are included in the complete portion.
Things to Consider
- Contains crustacean shellfish, egg and wheat. Check shrimp packaging for additives and other allergens.
- Energy, sodium and saturated fat still depend on ingredients and portion size. This meal does not guarantee a particular fitness or health result.
Who May Enjoy This Recipe?
Fritter meal planning
Home cooks looking for a measured seafood lunch or dinner.
Home cooking
Frozen corn is weighed unprepared, then cooked according to the package before cooling and mixing. Nutrition uses that starting weight; discarded cooking liquid can carry some nutrients.
Measured portions
People who want to understand how ingredient weights relate to a four-serving batch.
How to Adjust the Meal
Smaller appetite
Serve a smaller portion and save the rest safely. Recalculate nutrition for the portion you actually eat.
Larger appetite
Choose an appropriate larger portion or accompaniment and include those ingredients in the meal calculation.
Protein adjustments
If changing the main protein, binder or side, use its product label and recalculate. The amount can also change texture and cooking requirements.
Substitutions, Dietary Notes, and Allergens
Practical Substitutions
- Replace cilantro with the same weight of parsley in the slaw. Keep raw shrimp and corn amounts fixed; a seafood substitution needs its own cooking guidance and nutrition calculation.
- A different flour, binder or vegetable can change moisture and how well the fritters hold together. Adjust the method and recalculate the estimate when substituting.
Allergen Information
Contains crustacean shellfish, egg and wheat. Check shrimp packaging for additives and other allergens.
Check packaged ingredient labels for the allergens relevant to you. A substitution changes both the recipe and the calculation.
Storage and Meal Preparation
Refrigerate perishable food within 2 hours, or within 1 hour when surroundings exceed 90°F / 32°C. Use shallow containers and a refrigerator at 40°F / 4°C or colder. Use safely handled cooked leftovers within 3–4 days; reheat hot leftovers to 165°F / 74°C.
Keeping This Fritter Meal
Refrigerate cooked fritters and sides separately in shallow containers within 2 hours, or within 1 hour above 90°F / 32°C. Keep at 40°F / 4°C or below for 3–4 days, counting from the earliest cooking of any perishable component. Cook all batter during this session; do not save uncooked batter. Follow any earlier ingredient use-by date.
Reheating the Meal
Reheat fritters on a baking sheet at 350°F / 180°C until their centers reach 165°F / 74°C. Keep cold salads and yogurt or tahini sauce separate. Reheat any grain served hot to 165°F / 74°C as well; a fixed number of minutes cannot establish safe reheating.
Follow USDA leftovers guidance. For another fritter and accompaniment combination, browse Chicken Zucchini Fritters with Lemon Yogurt.
Frequently Asked Questions
This method and estimate are developed for raw shrimp. Cooked shrimp can become tough during the time needed to set the egg-and-flour batter.
Shrimp must be opaque and at least 145°F / 63°C. This egg-containing batter needs 160°F / 71°C in the thickest centers, which is the target used here.
Sixteen fritters cook as four batches of four in a 12-inch skillet. Each batch receives 8 g oil, for 32 g total.
Use the serving controls to scale gram quantities and serving count. Use additional trays or cook more batches; cooking time does not simply double. Household notes describe the base four-serving recipe.
Nutrition Sources and Recipe Notes
These values are planning estimates, not individualized nutrition advice. Use labels for your exact products when precision is important. The recipe has not been kitchen-tested and the image is a generated illustration of the intended dish.
Nutrition Data Sources
See our Nutrition Calculation Methodology for weights, rounding and substitutions.
Food Safety Reference
Recipe development note: this page does not claim independent kitchen testing. The image is illustrative and does not document a tested result. Ingredient-based nutrition estimates can change with brands, weighing state, preparation and serving size; use exact labels when precision matters.
Useful Tools for This Recipe
As an Amazon Associate we earn from qualifying purchases. Equipment links are paid affiliate links; use suitable tools you already own.
These tools fit the preparation above. Use suitable equipment you already own, or compare options if you need an item.
Digital kitchen scale
Weighs the batter ingredients and all measured oil for four portions.
Compare on Amazon → (paid link)Paid link · opens in a new tab12-inch nonstick skillet
Provides the cooking surface specified in the method.
Compare on Amazon → (paid link)Paid link · opens in a new tabInstant-read food thermometer
Checks the center without relying on exterior browning.
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