Shrimp Patties

Hi everyone!  This is Hannah, Annie’s daughter.

I made some delicious shrimp patties for lunch one day. My version is somewhat different from the “regular” recipe most people have.

What’s different about my version? I don’t use any eggs. It started out as a mistake one time when I was making shrimp patties and forgot to put eggs in the batter. However, I liked how it turned out. The inside was nice and fluffy, and my shrimp patties were nice and round (my neighbor called them “shrimp balls”) and not flat.

Give my recipe a try. Let me know how you like them. My family loves them; I hope you do too!


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  • 1 cup thinly sliced fresh green beans
  • 2 cups peas
  • 1 cup chopped onions (about 1/2 a medium onion)
  • 3 cups corn kernels (I love lots of corn in my shrimp patties)
  • 4 cups shrimp, chopped
  • 2 tablespoons minced garlic
  • 2 cans evaporated milk
  • 3 cups all purpose flour
  • 2 tablespoons baking powder
  • 5 tablespoons Dashida seasoning (the seafood flavored kind)
  • 1 teaspoon Accent
  • 1 teaspoon black pepper
  • Oil, for frying


1.  Heat the oil in a large frying pan. Do you know how to tell if the oil is hot enough and ready? My mom taught me a great trick.  Use the tip of a wooden spoon (I used a wooden chopstick) and dip it into the oil.  If little bubbles start to form around the wood, then the oil is hot and ready. Make sure the wood is clean and dry first; you don’t want hot oil to splatter and burn you.

Here is a short video clip. You can see all of the little bubbles form around the tip of the wooden chopstick. This tells you that the oil is hot and ready for frying.

2.  While you’re waiting for the oil to heat up, mix all of the ingredients (except for the oil, of course) in a large bowl.

3.  Drop spoonfuls of batter into the hot oil and fry until golden brown. Note: I used a small ice cream scoop that holds 1 1/2 tablespoons. This is also what makes the shrimp patties nice and round like doughnuts. (Maybe that’s why my neighbor calls them shrimp balls, LOL.)


I added a lot of photos below to show you the process.

Enjoy, and I hope you like them!

~ Hannah


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Place the shrimp and vegetables in a large mixing bowl.

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Place the flour and other dry ingredients in a smaller bowl.

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Add all of the dry ingredients to the bowl of shrimp and veggies.

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Pour the evaporated milk into the mixing bowl.

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Mix, mix, mix! 🙂

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Check to see if the oil is hot. Scroll up and watch my video that shows what to look for.

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When the oil is ready, use a small cookie scoop to drop the batter into the oil. This makes the shrimp patties nice and round.

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Don’t put too much into the oil. You want to leave enough room to allow the shrimp patties to cook evenly, plus overcrowding might make them stick together when you drop the batter into the oil.

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The shrimp patties usually turn on their own, but if they don’t, turn them occasionally to ensure even browning.

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Fry until nicely browned.

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Place in a colander or strainer to drain the excess oil.

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The small cookie scoop I use makes shrimp patties that are a little bit bigger than the size of a ping pong ball. I think it’s the perfect size — not too big, not too small.

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The inside is nice and fluffy.

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Pile on the goodness! 🙂









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  1. Donna says:

    How many Shrimp Patties does this recipe make? I know you said it feeds 15 to 20 people; doe that mean it makes about 60 count of Shrimp Patties? Thanks

  2. shawn says:

    Is there a location that you can order all these foods listed?

  3. Sue says:

    What’s Accent? The ingredient?

  4. Elsa says:

    Is it better to add eggs. If it is how many? Can you please take a picture of the dashida seasoning container I’m going to the Asian store to find it. Thanks

  5. Evelyn Tapel says:

    Hi, I haven’t had these shrimp patties in such a long time and have forgotten what you eat it with? Is there a dip for them or eaten plain?

  6. Develyn M Daniels says:

    Can you freeze the batter of the shrimp fritter mix and have it thawed out to use again if you made too much?

  7. Jdizzle93 says:

    What’s a good substitute for the dashida seasoning ?I’ve made 5 of your recipes and they are so good !!

    • You can use any type of bouillon in place of Dashida. Or, use salt, but use LESS salt than the amount specified for Dashida.

      • Jdizzle93 says:

        Last question I promise how much salt do you suggest? I don’t want it too salty and I tend to do so like a little over half the 5 tbs or less? Thank you so much for responding! I’m making 4 of your recipes for Christmas dinner 🙂

        • Start out with 2 teaspoons of salt (TEAspoon, NOT TABLEspoon); this might not be enough, but it’s better to not be salty enough than too salty. Mix the batter well, heat up your oil, then fry a couple of shrimp patties to taste for seasoning. If the saltiness is to your liking, perfect…if not, add more. It’s better to have LESS salt than too much, but you won’t know how much is enough (or too much) until you fry a few “tasters”.

  8. Kiana says:

    Will the dashida clam soup stock powder work in exchange for the seafood flavor dashida?

  9. JOANNA says:

    Looks delish! I will definitely give this recipe a try! I make shrimp patties for family gatherings; never thought of using Dashida seasoning will do so the next time i make a batch.

    Please tell your dad Hafa Adai and Aloha from Uncle Mark A. (umatac) and family. And your mom many thanks for sharing her recipes. I am currently making my 2nd batch of pumpkin turnovers from her recipe. I made 3 dozen the other day and it’s all gone!

  10. Amy says:

    How do you make the outside crunchy?

  11. Censia Felts (Sablan) says:

    Hafa Adai, I am a state side Chamorro and I am actually very new to Chamorro cooking (but not eating lol) This blog of yours will be great for me while I learn to experiment, this is one of my favorites, although the way my family does it is they have a flatter kind of like a saucer if that makes any sense. Thank you for this recipe am so gonna try it

  12. Mary says:

    Do you use frozen peas?

  13. Looks good . Thank you.

  14. I use frozen corn and peas, and fresh green beans. If your shrimp patties are too oily, then your heat is probably too low. Large shrimp patties also take longer to cook; try making them smaller.

  15. R the veggies from can frozen or fresh when I make I use frozen veggies but afyer I fry they are so oily. ..any suggestions or what am I doing wrong

  16. I enjoy eating this kind of patties!

  17. homer says:

    Oh man. Really wanted to try this but accent is msg. Do you have any suggestions for an alternative to accent?

  18. I love shrimp patties. Thank you for sharing. Mmmmm

  19. Lorene, does he like crab meat? Imitation (or real) crab meat is great with this recipe too.

  20. This looks good I am going to try to make this thank you.

  21. I love making these! But my husband hates shrimp and peas, so I was going to try them with just corn and carrots and spam.

  22. Angelica Camacho says:

    OMG I been looking for your daughter’s recipe for the longest now. Tried it once and loved it. Now I can make it again!!!

  23. Marcy San Agustin says:

    Hafa Adai!! How much does this recipe make? Thank you!!

    • Hafa adai, Marcy! This recipe makes enough for a small gathering for about 15-20 people, depending on how big or small you make each one. I recommend using a small cookie scoop (that holds a tablespoon of batter) to make the patties.

  24. Danielle says:

    Thank you for sharing this recipe. My father approved. He is a critic when it comes to cooking.

  25. ludy says:

    can’t wait to try, was very happy to see your webpage, thank you for sharing

  26. S Meno says:

    Gonna make this for the J3 Thanksgiving Potluck.

  27. jasmin says:

    Si Yu’us Ma’ase for sharing this recipe. This by far was the best and most successful attempt at making shrimp patties. I definitely will be a frequent visitor to your blog. Thank you again.

  28. Jenn says:

    This looks so delicious and I look forward to making this recipe, but would like to know if the shrimp used is already cooked before mixing in with other ingredients? Thank you in advance for your response! =)

    • Jenn, the raw shrimp is dipped in very hot water, partially cooking it. The acid in the added lemon juice cooks it the rest of the way.

      • Jenn says:

        Thank you so much for clarifying! I can’t wait to try and make them this weekend!

        • Jenn, I just realized I misread what recipe your question was about. I thought it was for shrimp KELAGUEN and not shrimp patties! Well, now that I’ve realized my mistake, here’s the correct answer. The shrimp in my shrimp patties recipe is RAW (and there isn’t any lemon juice in it). However, if you prefer using cooked shrimp, that’s perfectly fine. Sorry for the confusion!

  29. Fe says:

    Thanks for making this recipe very simple!

  30. Fe says:

    Thanks for the step by step instructions! Makes it so much easier!

  31. Severa T. Salas says:

    I have tried making your recipe several times and it is the best shrimp patties recipe! I am making it right now for my brother’s Birthday….it’s his favorite chamorro dish. Thanks for sharing!

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