Batter-Fried Shrimp

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  • Yield: 4 servings
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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


  1. 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.
  2. 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.