Spanish · Dinner
Fried Battered Shrimp
Whole shrimp are peeled, battered in a seasoned flour-and-beer mixture, and deep-fried until golden and crisp. This Spanish tapas staple is seasoned with paprika and garlic, served hot with lemon wedges and garlic aioli for dipping.
$7
15 minsPrep
8 minsCook
23 minsTotal
EasyLevel
Nutrition per serving
448Calories
24.8gProtein
28.5gFat
22.8gCarbs
0.6gSugar
0.8gFiber
651mgSodium
172mgChol
3.8gSat Fat
210mgPotassium
65mgCalcium
1.4mgIron
1.1mcgVitamin B12
4mgVitamin C
low-calorie
gluten-free-adaptable
mediterranean
thirty-min-meals
Instructions
1
Prep
Pat shrimp dry with paper towels, season lightly with salt, and set aside. Mince one clove garlic and combine with flour, cornstarch, smoked paprika, cumin, and salt in a bowl.
2
Whisk
Pour cold beer into the flour mixture and whisk until smooth and thick with no dry lumps.
3
Chill
Rest batter in the fridge for 10 minutes to thicken slightly so it clings better to the shrimp.
4
Fry
Heat vegetable oil in a small deep saucepan to 350°F. Dip each shrimp in batter, lower into oil, and fry for 2 to 3 minutes, turning once, until golden and shrimp are opaque.
5
Drain
Lift shrimp onto a paper-towel-lined plate and drain for 1 minute.
6
Build
Mince half a clove garlic and stir into mayonnaise with lemon juice to make aioli.
7
Plate
Arrange shrimp on a plate with lemon wedge and aioli for dipping.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 340g340g shrimp, peeled and deveined, tails on
- 2/3 cup80g all-purpose flour
- 4 tbsp4 tbsp cornstarch
- 1 tsp1 tsp smoked paprika
- 1/2 tsp1/2 tsp ground cumin
- 2 clove2 clove garlic
- 2/3 cup160ml cold lager beer
- 1/2 tsp1/2 tsp salt
- 2 cup480ml vegetable oil, for frying
- 22 lemon wedge
- 4 tbsp4 tbsp mayonnaise
- 1 clove1 clove garlic, for aioli
- 1 tsp1 tsp lemon juice
