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fritters with dipping sauce

Crispy Oven Baked Prawn Fritters (Gluten Free)

This prawn fritters recipe is crispy, never fried oven baked and incredibly more-ish. They make a great healthy appetizer or the perfect tasty snack.

Course Appetizer
Cuisine Caribbean
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 6
Calories 194kcal
Author Charla


  • Egg mould
  • Pastry brush
  • Baking tray


  • 2 cups raw shrimp devained and chopped small, 330g or less than 1lb
  • 1 small onion chopped
  • 4 garlic cloves minced
  • 1 red bell pepper chopped
  • 2 medium tomatoes chopped
  • 2 cups gluten free flour I used Bob Red Mills
  • 1 ½ teaspoon black pepper
  • 1 ½ teaspoon paprika
  • ¼ teaspoon chilli flakes optional or chilli powder
  • 1 tablespoon chives fresh chopped or dried
  • 1 tablespoon parsley fresh chopped or dried
  • ¾ cup water add more or less if needed
  • 2 teaspoon pink salt
  • olive oil or coconut oil


  • Preheat the oven at 200c/400f/gas mark 6

  • Line a large baking tray with parchment paper and set aside

  • Chop the deveined shrimp into small pieces then place in a large bowl

  • Add the onion and garlic

  • Then add the red bell pepper and tomato

  • Add the paprika, black pepper and chilli flakes

  • Add the chives and chopped parsley

  • Add the GF flour, pink salt then slowly mix in the water at little at a time until you reach a smooth slightly thickish batter. If you add too much water or the consistency seems runny, add some more flour, a tablespoon at a time.

  • Use a pastry brush to generously coat the parchment paper with olive oil or use cooking spray.

  • Spoon a small amount of the batter onto the parchment paper and use the back of a spoon to flatten so it looks like a thin disc (use an egg mould if you find it easier to shape the fritters) and repeat this step with the remaining batter spacing out the fritters so they don't overcrowd.

  • Once you have finished forming the fritters, pat some oil on the top of each fritter or spray with cooking oil.

  • Oven bake for 20 minutes or until golden brown, turning over half way through.

  • Serve accordingly.


  • Makes roughly 12 fritters
  • For best results, serve the fritters immediately.
  • Make sure you are using RAW shrimp NOT cooked or the texture will become too rubbery.
  • These fritters can be re-heated the next day, I've done so with no problems or change in texture. I would suggest storing any leftovers in the refrigerator and re-heating in your oven (wrap them up) to retain texture.
  • DO NOT freeze any cooked fritters.
  • You can form the fritters on individual pieces of parchment paper, stack them and freeze UNCOOKED fritter batter.
  • Dried or fresh herbs work for this recipe, but aim to use fresh if possible.
  • Make sure the batter is on the thicker side (not too thick) but it definitely should not be runny.
  • When adding the water add a small amount at a time until the desired texture is achieved
  • Use excess flour or water if you need to.
  • If you don't want the spiciness/heat omit the chilli flakes/powder
  • In order to achieve uniform shaped fritters I recommend using an egg mould 


Calories: 194kcal | Carbohydrates: 33g | Protein: 14g | Fat: 2g | Saturated Fat: 1g | Cholesterol: 108mg | Sodium: 1113mg | Potassium: 174mg | Fiber: 5g | Sugar: 3g | Vitamin A: 690IU | Vitamin C: 10mg | Calcium: 101mg | Iron: 3mg