8-10 medium sized shrimp, peeled and deveined
1/2 cup of all purpose flour
1 teaspoon baking powder
1/2 teaspoon garlic powder
1/2 teaspoon smoked paprika
1/2 teaspoon Lawry’s seasoning salt
1 teaspoon sugar
1 teaspoon flat leaf parsley
1 teaspoon fresh thyme
1 pimento pepper, finely chopped (or jalapeno pepper)
1 teaspoon crushed hot pepper
1 teaspoon finely grated onion (use a zester)
1 small egg
4 tablespoons whole milk
1 tablespoon fresh orange juice
2 cups of oil for frying
Add the shrimp to a food processor and roughly chop it. Set aside.
In a small bowl add the flour, baking powder, Lawry’s salt, garlic powder, paprika, the peppers, parsley, sugar, thyme, onion and egg.
Whisk together, then slowly add in the milk and orange juice until you get a slightly runny texture. Fold in the shrimp.
Let the batter sit for about 10 minutes, while you heat the oil to 350 degrees.
Using a cookie scoop, scoop 6-8 scoops of it at a time into the hot oil.
The fritters will float to the top on its own. Then turn it a few times to make sure it is evenly brown all around. Remove from the oil.
Serve with a dipping sauce of your choice. I served mine with a mango chutney and cranberry sauce.