indonesian

Shrimp and Corn Fritters with Lime Chili Dip

This pan-fried dish pairs shrimp, peeled and deveined with corn kernels, lime juice and chili flakes. Adjust the calorie target to automatically scale the ingredients while keeping the proportions of the meal balanced.

Lunch Dinner

Easy

Balanced High satiety Pescatarian

Set your calorie target 650 kcal

300 kcal 2000 kcal

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Estimated macros per portion

50 g Protein

60 g Carbohydrates

24 g Fat

5 g Fiber

Ingredients

650 kcal · 1 portion

Ingredient quantities automatically adjust to your calorie target.

149g shrimp, peeled and deveined 148 kcal
141g corn kernels 121 kcal
37g all-purpose flour 135 kcal
42g egg 60 kcal
21g scallion, sliced 7 kcal
5g garlic, minced 7 kcal
18g vegetable oil 159 kcal
12g lime juice 4 kcal
1g chili flakes 2 kcal
2g salt 0 kcal
1g black pepper 2 kcal

Cooking instructions

shrimpcorn kernelsall-purpose floureggscalliongarlicsaltblack pepper
In a bowl, mix corn, shrimp, flour, egg, scallion, garlic, salt, and black pepper into a thick batter.
vegetable oil
Heat oil in a skillet over medium heat. Spoon batter into 3-4 fritters and flatten slightly.
shrimp
Fry 3-4 minutes per side until golden and the shrimp are cooked through. Transfer to a rack or paper towel.
lime juicechili flakessalt
Stir together lime juice and chili flakes for a quick dip; add a pinch of salt if needed.
lime juicechili flakes
Serve fritters hot with the lime chili dip.