Shrimp Patties are one of my favorite go-to recipes when I want to impress guests without spending hours in the kitchen. I learned this recipe from my mom, who used to make these golden-brown beauties for special occasions. The combination of garlic, cumin, and fresh coriander creates an amazing aroma, while the filo pastry adds that perfect crunch.
About the Recipe
This recipe turns simple ingredients into something special. The shrimp filling is lightly spiced and zesty, while the filo pastry creates a crispy shell that’s irresistible. It’s quick enough for weeknight cooking but fancy enough for parties. Best of all, you don’t need any special skills or equipment – just basic ingredients and a pan.
Why You’ll Love This Recipe
These patties are super versatile – serve them as appetizers, snacks, or even main dishes. They’re crispy, flavorful, and not too spicy. Kids love them because they’re fun to eat, and grown-ups appreciate the subtle blend of spices. The prep work is simple, and you can even make the filling ahead of time.
Shrimp Patties
Cooking Tips
– Keep filo pastry covered with a damp cloth while working to prevent drying
– Don’t overfill the pastry sheets – about a tablespoon is perfect
– Make sure your oil is hot enough before frying (test with a small piece of pastry)
– Pat the shrimp dry before chopping to avoid excess moisture
Serving and Storing Suggestions
Makes 12-15 patties. Total prep and cooking time: 30 minutes. Serve hot with sweet chili sauce or lemon wedges. Leftovers can be stored in an airtight container in the fridge for up to 2 days. Reheat in the oven at 350°F for 5-7 minutes to restore crispiness.
Similar Recipes
- Crispy Fish Cakes
- Vegetable Spring Rolls
- Crab Rangoon
- Mini Seafood Turnovers
Nutrient Benefits
Shrimp provides high-quality protein and omega-3 fatty acids. They’re also rich in selenium and vitamin B12. The garlic and coriander add antioxidants, while lemon juice provides vitamin C. This recipe offers a good balance of proteins and carbs.
Shrimp Patties
Ingredients
- 125 gms Shrimps (peeled)
- 1 tbsp Oil
- 1 1/2 tbsp Coriander Leaves (chopped)
- 1 Garlic (clove, peeled, crushed)
- 1 Tomato (small, peeled, deseeded, finely chopped)
- Cumin Powder (a small pinch)
- 3 to 4 Lemon Juice
- Salt as per taste
- 3 to 4 sheets Filo Pastry
- 1 Egg Yolk
- Oil for deep frying
Instructions
- Mix the crushed garlic with little water to make a paste.
- Heat oil in a pan over medium flame.
- Add the garlic paste, coriander leaves, salt, cumin powder and lemon juice.
- Saute for a minute or two.
- Reduce flame and add the tomatoes.
- Cook for 3 to 4 minutes.
- Add the shrimps and cook for 3 more minutes.
- Remove and cool.
- Cut the pastry sheets in half.
- Place a tablespoon of the shrimp mixture in the middle and fold the sheet from the sides.
- Roll them to form a wrap, seal the edges and brush with egg yolks.
- Heat oil in a large pan for deep frying.
- Deep fry the shrimp patties until golden brown or for about 5 minutes.
- Remove and drain excess oil.
- Serve hot.
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Frequently Asked Questions
Can I make these ahead of time?
You can prepare the filling up to 24 hours ahead. Store it in the fridge in an airtight container. Assemble and fry the patties just before serving for the best texture and crispiness.
Can I bake these instead of frying?
Yes. Brush them with oil and bake at 375°F for 15-20 minutes, turning halfway through. They won’t be quite as crispy as fried ones but still delicious and healthier.
Can I use frozen shrimp?
Yes, just thaw them completely and pat dry before using. Fresh or frozen both work well in this recipe.
image credit
Note: image is for illustration purposes only and not that of the actual recipe.
