Shrimp Patties Recipe

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Shrimp Patties

Therese Cruz-Blas


This is one of my hometown favorites. I have never cooked as much as I do now and this seems to be one of the most I have been requested to cook for family and friends. I hope it becomes one of your favorites too. Enjoy...

★★★★★ 1 vote
30 Min
45 Min


2 lb
uncooked shrimp, peeled and deveined
3/4 pkg
frozen corn
1 1/2 pkg
frozen peas and carrots
1/2 c
diced bell peppers
1/4 c
diced onions
3 clove
garlic, minced
1 can(s)
carnation milk
1/2 c
beer, not lite
2 1/4 c
all purpose flour, to right consistency
1 1/2 Tbsp
baking powder
salt and pepper, to taste
cooking oil


1Preheat cooking oil in pan on medium high heat. Peel and devein shrimp then mince or chop into pieces; place into a bowl and add onions, garlic, salt and pepper to taste.
2Place frozen corn, peas and carrots in a strainer and rinse off with water; drain and set aside (should not be frozen when placed into bowl). Dice bell peppers and put it into the bowl of shrimp; add thawed vegetables and mix altogether.
3Add carnation milk, eggs and beer into bowl mixture. Mix all ingredients and then add baking powder and gradually add your flour. The consistency should be somewhat thick. Add salt and pepper if needed.
4Once oil is preheated, turn to medium heat(so patties will not burn). Using two tablespoons, carefully drop a spoonful into heated oil to test consistency. Shrimp patties should be done when golden brown and cooked inside. Set on paper towel to drain and continue cooking with heat inside.

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