These healthy prawn fritters (shrimp cutlets) are pan-fried with just a little oil, making them a lighter and healthier alternative to deep-fried versions. Made with fresh shrimp, herbs, and wholesome ingredients, they’re crispy on the outside, juicy inside, and packed with protein. Perfect as a nutritious snack, appetizer, or side dish, these shrimp fritters use no ultra-processed foods — just clean, everyday staples for a guilt-free treat.
Why you’ll love this shrimp cutlet recipe
- Healthier than deep-fried fritters: pan-fried with minimal oil for a light yet crispy texture, while fluffy inside.
- Secret ingredient: browned onions give an extra boost in flavor. (I learnt this trick from the chicken mince kebab recipe.)
- Protein-packed: fresh shrimp makes these fritters filling and nourishing.
- Wholesome ingredients only: no ultra-processed foods, just clean, everyday staples.
- Flavorful & aromatic: herbs and spices make them delicious without heavy batters.
- Quick & easy: simple prep and pan-frying means they’re ready in under 30 minutes.
- Versatile: enjoy as a snack, appetizer, side dish, or even in wraps and salads.
- Kid-friendly: mild flavors and crispy bites make them perfect for the whole family.
- Meal prep friendly: make ahead and reheat for a quick protein-rich snack.
Let’s see how to make these quick and easy shrimp fritters.
Ingredients and substitutions
(You can find the exact measurements and instructions in the printable recipe card at the end of this page. Here are step-by-step instructions with pictures to help you easily understand the recipe.)
- Shrimps (prawns): You can use small ones or grey or tiger prawns. It doesn’t matter since you’re going to mince them anyway.
- Flavor makers: onion, ginger, garlic and green chili. If you’re feeling lazy to peel and chop ginger and garlic, use powders (½ teaspoons each) instead. The flavor might be slightly different, but the cutlets will still be delicious.
- Ground spices: chili, coriander, turmeric and garam masala
- Fresh herbs: mint and coriander leaves. If you don’t have fresh herbs, feel free to use half the quantity of dried ones. Optional: green onions.
- For the crunch: Breadcrumbs (I prefer Panko)
- Binding agent: egg
- For frying: olive oil or peanut oil.
How to make shrimp fritters: step by step
1. Sauté onions
Finely dice the onion. Heat oil in a pan and sauté the chopped onion on low heat.
Remove when it turns light brown. Keep aside and let it cool.
2. Peel and chop
Peel the prawns and devein. If you’re using bigger shrimps, chop them into chunks.
Dice the ginger, garlic and green chili. Roughly chop the fresh herbs. Beat the egg with a fork.
Add everything to the food processor, except for the sauteed onions and breadcrumbs.
Add in the ground spices: chili, coriander, turmeric, garam masala, and salt.
3. Mince
Pulse a few times until all the ingredients are minced. Take care that you don’t blend it all the way to a smooth paste.
4. Mix and shape
Transfer the contents to a large bowl.
Add breadcrumbs and browned onions to the minced shrimp mixture. Mix until everything is well combined.
Shape the mixture into patties. This recipe makes around 10 to 12 medium-sized fritters.
5. Pan-fry
Heat oil in a non-stick pan. Fry the fritters until they turn golden brown on both sides.
Serve your prawn cutlets garnished with lime slices and herbs.
What to pair with prawn fritters
Dips and chutneys
- Restaurant-style green chutney
- Oil-free avocado chutney
- 5-ingredient Green mango chutney
- My favorite lemon-yogurt sauce from this paneer sandwich recipe.
Salads and sides
- Easy Indian chickpea salad
- Sprouted mung bean salad
- High-protein red lentil salad
- Microwave-fried ladies finger
Rice dishes
- South Indian lemon rice with brown rice
- Coconut cauliflower rice
- Easy capsicum rice
- One-pot vegetable biriyani pulao
- Creamy pomegranate curd rice
Main meal pairings
- Sandwiches: Replace chicken with these shrimp fritters in chicken sandwiches.
- Burger bowls: Substitute chicken patties with these prawn fritters in the deconstructed chicken burger.
- Wraps: Break up these shrimp cutlets into chunks and use instead of chicken in chicken tikka wraps or replace tofu in shredded tofu wraps.
More shrimp (prawn) recipes
- Healthier Kerala prawn roast
- Tandoori prawns
- Golden fried prawns
- Easy prawn masala fry
- 5-ingredient prawns and peppers
Shrimp Cutlet Recipe (Prawn Fritters)
Equipment
Ingredients
- 300 grams (about 11 ounces) shrimps (prawns) peeled (500 grams/ 18 ounces unpeeled)
- 1 medium onion
- 4 cloves garlic
- 1-inch piece of ginger
- 1 green chili
- ¼ cup mint leaves loosely packed
- ¼ cup coriander leaves loosely packed
- ½ beaten egg
- ½ teaspoon chili powder
- ½ teaspoon coriander powder
- ¼ teaspoon garam masala
- ¼ teaspoon turmeric
- ½ teaspoon salt
- ½ cup breadcrumbs
- 2 tablespoons +1 teaspoon olive oil
STEP BY STEP IMAGES
Scroll back to find detailed recipe photos!
Instructions
Sauté the onion
- Finely dice 1 medium onion.
- Heat 1 teaspoon olive oil in a pan and sauté the chopped onion on low flame.
- Remove from heat when it turns light brown. Keep aside and let it cool.
Peel and chop
- Peel 300 grams (about 11 ounces) shrimps (prawns) and devein. If you’re using bigger shrimps, chop them into chunks.
- Dice 1-inch piece of ginger, 4 cloves garlic and 1 green chili.
- Roughly chop ¼ cup mint leaves and ¼ cup coriander leaves.
- Beat the egg with a fork and remove half of it. (We require only half for this recipe)
- Add everything to the food processor, except for the sauteed onions and breadcrumbs.
- Add in the ground spices: ½ teaspoon chili powder, ½ teaspoon coriander powder, ¼ teaspoon garam masala, ¼ teaspoon turmeric and ½ teaspoon salt.
Mince
- Pulse a few times until all the ingredients are minced. Take care that you don’t blend it all the way to a smooth paste.
Mix and shape
- Transfer the contents to a large bowl. Add ½ cup breadcrumbs and browned onions to the minced shrimp mixture.
- Mix until everything is well combined. Shape the mixture into patties.
Pan-fry
- Heat 2 tablespoons olive oil in a non-stick pan.
- Fry the fritters until they turn golden brown on both sides.
- Serve your prawn cutlets garnished with lime slices and herbs.
Notes
- Cooking the onion: This simple trick gives lot of flavor to the fritters. However, do not overdo. Remove from heat when it starts to brown, or else it might get burnt when you fry the fritters.
- For even more flavor: Add some lime zest to the mixture before frying.
- Blending: DO NOT blend the mixture too much, only pulse a few times. You want a bit of texture in the shrimps.
- Chopping: Mince or chop the ginger, garlic and chili into small pieces before blending. This way, you can avoid over-blending or, on the other hand, biting into a piece of ginger.
- Substitution: If you’re feeling lazy to peel and chop ginger and garlic, use powders (½ teaspoons each) instead. The flavor may be slightly different, but the cutlets will still be delicious.
- Breadcrumbs: I prefer Panko breadcrumbs since they absorb less oil, while still maintaining crispy texture.
- Frying: Don’t overcrowd the pan. Fry in batches, if required.
- Making ahead: These shrimp fritters are best eaten fresh. However, they can be stored in the fridge for 4 days or in the freezer for 2 weeks. But when you reheat, they turn soft. If you want to prep ahead and still want the crunch, you can refrigerate or freeze them before frying. Thaw them overnight in the fridge and pan-fry the next day.
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These shrimp fritters look delicious and much healthier than typical fried versions. I like the idea of using minimal oil and fresh ingredients for a guilt-free snack.
Thanks for taking the time to share your feedback 💛