Ukoy Shrimp and Sweet Potato Fritters with Garlic Vinegar Dip

By AislePrompt Editorial · Published 2026-05-10 · Updated 2026-05-10

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

Crispy Filipino shrimp fritters made with shredded sweet potato, served with a tangy garlic-infused vinegar dipping sauce. This Filipino-inspired seafood recipe, ready in about 35 minutes, pairs shrimp, peeled and deveined, sweet potato, peeled and shredded, all-purpose flour for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 280 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 20 min Cook: 15 min Serves 4 Filipino cuisine 280 cal/serving

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Ingredients

8 oz shrimp, peeled and deveined
1 cup sweet potato, peeled and shredded
1/2 cup all-purpose flour
2 tbsp cornstarch
1 large egg
2 stalks green onions, thinly sliced
1 tsp salt
1/4 tsp black pepper
1/3 cup water
2 cups vegetable oil, for frying
1/2 cup white vinegar
2 garlic cloves, minced
1/4 tsp red chili flakes

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Instructions

Step 1: In a large bowl, combine 1 cup shredded sweet potato, 8 oz peeled and deveined shrimp chopped into bite-sized pieces, 1/2 cup all-purpose flour, 2 tbsp cornstarch, 1 large beaten egg, 2 thinly sliced green onions, 1 tsp salt, and 1/4 tsp black pepper. Stir in 1/3 cup water until batter is well combined but still thick.
Step 2: Heat 2 cups vegetable oil in a deep skillet over medium-high heat to 350°F, enough for shallow frying.
Step 3: Using a spoon, drop heaping tablespoonfuls of batter into hot oil, flattening slightly, and fry for 3-4 minutes per side until golden brown and crisp. Remove fritters and drain on paper towels.
Step 4: For the dipping sauce, combine 1/2 cup white vinegar, 2 minced garlic cloves, and 1/4 tsp red chili flakes in a small bowl. Let sit for 10 minutes to infuse flavors.
Step 5: Serve the hot shrimp and sweet potato fritters with the garlic vinegar dip on the side.