For the fritters: In a bowl, combine chopped shrimp, corn, flour, egg, milk, a pinch of salt, and pepper. Mix until just combined

Heat vegetable oil in a large skillet over medium heat

Drop spoonfuls of the batter into the hot oil, flattening slightly. Cook for 2-3 minutes per side, until golden brown and cooked through

Remove fritters and place on a paper towel-lined plate to drain excess oil. Keep warm.

For the mango salsa: In a separate bowl, gently combine diced mango, red onion, cilantro, and lime juice. Season with a pinch of salt.

Taste the salsa and adjust seasoning if needed, adding more lime or a tiny pinch of sugar if desired.

To serve, arrange the warm shrimp and corn fritters on a plate.

Spoon a generous amount of fresh mango salsa over or alongside the fritters.