Batter-Fried Shrimp

4 servings
  • 1 lb. large shrimp, U 16-20 size
  • 3 eggs
  • 1/2 -tsp. extra-virgin olive oil
  • 1 Tbs. parsley, minced
  • 1 clove garlic, minced
  • 1 pinch saffron
  • 1/4 -tsp. baking soda
  • 1/2 -tsp. Gray salt
  • 1 cup all-purpose flour
  • pinch of freshly-ground black pepper
  • Peel and de-vein the shrimp. Rinse under cold water and pat the shrimp dry with paper towels. Beat the eggs with 3 tablespoons of water and the olive oil. Add the parsley, garlic saffron, baking soda and salt. Stir in the flour to make a smooth batter and allow to rest for 1 hour, unrefrigerated.

  • In a deep pan heat olive oil to 350 degrees F. Dip shrimp into batter, allowing any excess to drip off. Fry until golden brown and slightly puffed.

View All

Cooking Tips
More Recipes and Ideas
3.7 4
horrible, like encasing the shrimp in cake batter that never really gets crisp ( I have a commercial fryer).  It was so bad that we ended up peeling the batter off so the shrimp were edible.. item not reviewed by moderator and published
Not a good recipe.  I followed the recipe exactly except the saffron.  I might have used pancake batter instead.  The eggs and baking soda caused it to puff up so much it was like shrimp stuffed in bread.  I for one cannot recommend this recipe. item not reviewed by moderator and published
The shrimp came out really moist and tender. My family and I truly enjoyed this recipe. The batter rivals most restaurants. item not reviewed by moderator and published
The shrimp (and probably other seafood/fish) come out moist and puffed up. Easily the equivalent of a fine restaurant dish -- impresses family, friends and myself. item not reviewed by moderator and published

Not what you're looking for? Try:

Beer Battered Fish and Roasted Fries

Recipe courtesy of Bobby Deen