Pour 2 to 3 inches of vegetable oil into a heavy-bottomed Dutch oven or deep skillet, ensuring there is enough oil for frying without overcrowding the pan. Heat the oil to 350°F, monitoring the temperature with a thermometer to maintain consistency.

In a large mixing bowl, combine the hushpuppy mix, egg, corn, shrimp, salsa, green onions, and Creole seasoning. Stir well until all ingredients are evenly incorporated. Let the mixture rest for about 3 minutes, allowing the batter to thicken slightly before stirring again.

Using a spoon or small scoop, carefully drop heaping tablespoons of the batter into the hot oil, taking care not to overcrowd the pan. Fry each fritter for 5 to 7 minutes, turning occasionally, until they develop a deep golden-brown exterior and are fully cooked through. Once done, transfer the fritters to a paper towel-lined plate to drain excess oil.

Serve warm with your favorite dipping sauce for an extra burst of flavor. Enjoy these crispy, flavorful bites as an appetizer or a satisfying snack.