Batter-Fried Shrimp

Yield:
4 servings
Ingredients
  • 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
Directions
  • 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.


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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

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