Batter-Fried Shrimp
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 263
- Total Fat
- 5
- Saturated Fat
- 1
- Carbohydrates
- 24
- Dietary Fiber
- 1
- Sugar
- 0
- Protein
- 30
- Cholesterol
- 303
- Sodium
- 417
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.