Shrimp Fritters with Yuzu Mayo

  • prep time15 min
  • total time 30 min
  • serves 18-20

A quick and easy hors d’oeuvres packed with umami goodness. Miso paste, yuzu juice and gochujang are available in most Asian markets. Courtesy of Kristen Eppich.

35 Ratings
Directions for: Shrimp Fritters with Yuzu Mayo


Yuzu Mayo

1 cup (250 mL) mayonnaise

1 Tbsp (15 mL) yuzu juice

1 ½ tsp (3 mL) gochujang


1 lb(s) (454 g) raw large shrimp (size 31-40)

2 tsp (10 mL) white miso paste

½ tsp (2 mL) garlic, grated

¼ cup (60 mL) green onions, sliced

1 egg white

2 Tbsp (30 mL) chives, chopped


Yuzu Mayo

1. Stir mayonnaise with yuzu juice and gochujang in a medium bowl. Reserve.


1. Peel and clean shrimp, discarding the tail. Coarsely chop.

2. Combine shrimp, miso, ginger and garlic in a food processor. Pulse, scraping down as needed until mixture is combined but still slightly chunky. Scrape into a bowl. Stir in green onions and egg white.

3. Heat oil in a medium mom-stick skillet over medium heat. Working in batches, spoon heaping tablespoons of the mixture into pan and press down slightly. Cook until golden, 2 to 3 min per side. Remove to a paper towel-lined plate. Repeat with remaining mixture.

4. Place fritters on a platter and dollop with 1/2 tsp yuzu mayo and sprinkle with chives. Serve warm.

See more: Seafood, Appetizer, Vegetables, Fry, Asian


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