This crispy shrimp pancake recipe combines whole small shrimp, finely chopped vegetables, eggs, and cornstarch in a thick batter that turns golden in the skillet. The pancakes are ready in 20 minutes with crisp edges, tender centers, and a tangy soy dipping sauce.
Why You'll Love This Shrimp Pancake
- Whole Shrimp in Every Bite: The small shrimp remain noticeable instead of disappearing into the batter.
- No Heavy Flour Coating: Eggs and cornstarch hold everything together while keeping the pancakes light.
- Plenty of Texture: Finely chopped vegetables contrast with the tender shrimp and crisp edges.
- A Sharp, Savory Sauce: Vinegar, soy sauce, and chili flakes balance the fried pancakes.
I first started making this crispy shrimp pancake when I wanted a snack that felt different from my usual fritters or croquettes. Watching the spoonfuls of batter sizzle in the skillet always makes me think of lively street markets, where food is cooked and served without waiting around. I also enjoy seeing how differently shrimp can work from one recipe to another: gambas al ajillo is all about garlicky olive oil, while my marinated shrimp scampi gets most of its character from the marinade and buttery sauce. Here, the crisp pancake and dipping sauce completely change the experience.
The combination of whole shrimp and finely chopped vegetables is what gives these pancakes their distinctive texture. Eggs and cornstarch bind everything into a thick mixture, while medium heat gives the centers enough time to cook as the outside becomes golden. Ginger, paprika, cilantro, and green chili bring warmth and freshness, then the vinegar-soy sauce adds a tangy, salty contrast. It creates a softer, more vegetable-packed result than my Mediterranean shrimp skewers, while still making the most of how quickly shrimp cook.
Key Ingredients in Crispy Shrimp Pancake
You will find the full measurements in the recipe card, but these are the ingredients that shape the recipe.
- Small Shrimp: I leave the shrimp whole because I enjoy their juicy texture and want them to remain noticeable in every pancake.
- Red Onion, Carrot and Green Chili: The onion and carrot bring sweetness and texture, while the green chili adds a gentle layer of heat.
- Cilantro, Ginger and Paprika: I like how the cilantro lifts the richer fried flavors, while ginger and paprika give the mixture warmth.
- Cornstarch and Eggs: These bind the shrimp and vegetables into a thick mixture that can be spooned directly into the skillet.
How to Make Crispy Shrimp Pancake
The mixture comes together quickly, so prepare all the vegetables before you begin cooking. You can find the complete printable Shrimp Pancake recipe with measurements below.
1. Prepare the Vegetables: Finely chop the red onion, green chili, carrot, and coriander.
2. Make the Shrimp Mixture: Mix vegetables with spices, ginger, shrimp, cornstarch, and eggs to form a thick batter.
3. Cook the Shrimp Pancakes: Cook a spoonful of the mixture in extra virgin olive oil, flattening slightly, until golden on both sides.
4. Prepare the Dipping Sauce & Serve: Whisk vinegar, soy sauce, and chili flakes for dipping, then serve with hot shrimp pancakes.
Tips for Crispy Shrimp Pancake
Chop the Vegetables Finely: I take a little time over this because smaller pieces distribute more evenly through the shrimp mixture.
Check the Mixture Before Cooking: The shrimp, vegetables, eggs and cornstarch should come together into a thick, cohesive mixture rather than sitting separately in the bowl.
Keep the Heat at Medium: This gives the shrimp and vegetables time to cook while the outside gradually becomes golden.
Storage
If I have leftover shrimp pancakes, I keep them in the refrigerator and reheat them in a hot skillet for a few minutes. The direct heat helps bring back some of the crispness around the edges.
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Recipe
Crispy Shrimp Pancake
Ingredients
- ½ red onion - finely chopped
- 1 green chilli - finely chopped
- ½ carrot - finely chopped
- 1 bunch fresh coriander - finely chopped
- 1 teaspoon salt
- ½ teaspoon freshly ground black pepper
- 1½ teaspoon paprika
- 1 teaspoon fresh ginger - minced
- 300 g small shrimp
- 70 g cornstarch
- 2 large eggs
- 1 tablespoon extra virgin olive oil
For the Dipping Sauce
- 1 tablespoon white vinegar
- 1 tablespoon soy sauce
- ½ teaspoon sweet chili flakes
Instructions
- In a large bowl, combine ½ red onion, finely chopped, 1 green chilli, finely chopped, ½ carrot, finely chopped, 1 bunch fresh coriander, finely chopped, 1 tsp salt, ½ tsp freshly ground black pepper, 1½ tsp paprika and 1 tsp fresh ginger, minced. Add 300 g small shrimp, 70 g cornstarch, and 2 large eggs, then mix until combined.
- Heat 1 tbsp extra virgin olive oil in a nonstick skillet over medium heat. Add spoonfuls of the shrimp mixture and gently flatten them. Cook for 2-3 minutes per side, until golden and fully cooked. Transfer to a paper towel-lined plate.
- Whisk together 1 tbsp white vinegar, 1 tbsp soy sauce, and ½ tsp sweet chili flakes in a small bowl.
- Serve the shrimp pancakes hot with the dipping sauce on the side.
Notes
Nutrition
Nutritional information is based on third-party calculations and should be considered an estimate only. Actual nutritional content will vary based upon brands used, measuring methods, cooking method, portion sizes, and more.
Sandra says
That shrimp pancake looks incredible! I really like how the shrimp stays juicy inside while the outside turns crisp and golden. Paired with the dipping sauce, it feels like a perfect balance of texture and flavor.