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These delicious Chamorro Shrimp Patties are soft, fried fritters loaded with shrimp and vegetables, and served with a fantastic peppery vinegar sauce.
Inspiration for today’s Chamorro Shrimp Patties came to us by watching an episode of Diners, Drive-Ins, and Dives on the Food Network. Guy Fieri was visiting a food truck that sold a dish that the vendor referred to as Guam-style shrimp fritters, and it was served with a peppery vinegar sauce.
Those shrimp fritters looked fantastic! And as we watched the show, out of the corner of my eye, I noticed my husband Jack was furiously scribbling down the ingredients so we could try making them ourselves at home, and possibly to share here on A Family Feast.
After a little more online research, we learned that those fritters are more formally called Chamorro Shrimp Patties. The Chamorro are the indigenous people to the Mariana Islands which is split between the United States territory of Guam and the Commonwealth of the Northern Mariana Islands in Micronesia. Many of their foods are inspired by island life and take advantage of available, local seafood and produce, but after World War II, there was also an influx of canned and processed foods from the United States which the islanders embraced for their flavor and convenience.
Along those lines, some variations of Chamorro Shrimp Patties also include chopped pieces of the canned meat product, SPAM – but our recipe today includes coarsely chopped shrimp, celery, carrots, corn and peas that are mixed into an egg-based fritter batter. The fried shrimp patties come out soft and tender – and they are served with a peppery vinegar sauce with a fantastic kick that perfectly balanced the fried fritter.
This recipe yields about two dozen fritters – and I’m a little embarrassed to admit that Jack and I devoured almost the entire batch ourselves as soon as we were done taking these photos! (What can I say? This is a very delicious recipe!)
These Chamorro Shrimp Patties would make a great appetizer at any party, or a delicious and fun-to-eat main dish as well.
You may also like these other shrimp recipes:
- Coconut Shrimp
- Spanish-Style Garlic Shrimp (Gambas al Ajillo)
- Bang Bang Shrimp
- Shrimp Scampi
- Baked Stuffed Shrimp
Disclosure: This post contains affiliate links.
Peppery Vinegar Sauce
1/3 cup white balsamic vinegar
1/3 cup ketchup
1½ teaspoons granulated sugar
¼ cup water
Pinch of kosher salt
Pinch of cayenne pepper, or more if you like it spicy
½ teaspoon freshly ground black pepper
Vegetable or canola oil, for frying
1 pound raw shrimp, at least 25-30 per pound in size
¼ cup celery, minced fine
½ cup carrots, shredded
1 cup canned kernel corn, drained
½ cup frozen peas, thawed
1 whole egg
¾ cup canned evaporated milk
1 cup all-purpose flour
1/8th teaspoon cayenne pepper
½ teaspoon celery salt
1 ½ teaspoons kosher salt
1 teaspoon freshly ground black pepper
2 teaspoons baking powder
For the pepper sauce, mix all ingredients in a small bowl. Set aside.
Fill a deep heavy pot with about six inches of the oil. A Dutch Oven works great for this. Heat the oil to 350 degrees F and hold at that temperature.
Peel, devein and coarsely chop the shrimp but leave some bigger pieces.
In a medium to large bowl place chopped shrimp, celery, carrots, corn, peas, egg and milk. Mix to combine.
In a separate smaller bowl mix flour, cayenne, celery salt, kosher salt, pepper and baking powder.
Stir to combine then stir into the wet mixture.
Once the oil is hot, using a one ounce ice cream scoop (#40 scoop), scoop about 12 fritters into the hot oil making sure you give them a nudge with a strainer or tongs so they float and don’t stick to the bottom.
Fry for five minutes, tipping them with the strainer or tongs so they flip and cook on both sides.
After five minutes, remove one and check center. If done, remove all to a platter lined with paper towels.
Once oil is back to temperature, cook remaining fritters. Our batch made 26 fritters.
Serve hot with the Peppery Vinegar Sauce.
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