Ukoy Shrimp and Sweet Potato Fritters with Garlic Vinegar Dip

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Crispy Filipino shrimp fritters made with shredded sweet potato, served with a tangy garlic-infused vinegar dipping sauce. This filipino-inspired seafood 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

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Instructions

  1. 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.
  2. Step 2: Heat 2 cups vegetable oil in a deep skillet over medium-high heat to 350°F, enough for shallow frying.
  3. 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.
  4. 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.
  5. Step 5: Serve the hot shrimp and sweet potato fritters with the garlic vinegar dip on the side.

Frequently asked questions

How long does Ukoy Shrimp and Sweet Potato Fritters with Garlic Vinegar Dip take to make?

Total time is about 35 minutes (20 min prep + 15 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Ukoy Shrimp and Sweet Potato Fritters with Garlic Vinegar Dip?

Refrigerate in a covered airtight container for up to 3–4 days (FDA FoodKeeper guideline for cooked fish). Store any fresh salsa or citrus-based garnish in a separate container — it keeps for up to 2 days. Freeze cooked fish (without fresh garnishes) for up to 3 months; thaw overnight in the fridge and reheat gently at 275°F until just warmed through to preserve texture.

Can I substitute ingredients in Ukoy Shrimp and Sweet Potato Fritters with Garlic Vinegar Dip?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Ukoy Shrimp and Sweet Potato Fritters with Garlic Vinegar Dip for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Ukoy Shrimp and Sweet Potato Fritters with Garlic Vinegar Dip?

Filipino seafood like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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