Fried shrimp are a great idea for an appetizer or a delicious second course. The trick to achieving a crispy result is to bread the shrimp with semolina flour… but that’s not the only trick, read on for more!
If you like shrimp and are looking for ideas on how to cook them, don’t forget to read the recipe:
- Difficulty: Easy
- Cost: Very cheap
- Rest time: 2 Minutes
- Preparation time: 10 Minutes
- Portions: 2
- Cooking methods: Frying
- Cuisine: Italian
- Seasonality: All seasons
- Energy 362.16 (Kcal)
- Carbohydrates 40.39 (g) of which sugars 5.03 (g)
- Proteins 25.88 (g)
- Fat 11.36 (g) of which saturated 1.04 (g)of which unsaturated 8.54 (g)
- Fibers 1.43 (g)
- Sodium 607.53 (mg)
Indicative values for a portion of 150 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients for 2 people
- 10.5 oz shrimp
- 1/2 cup all-purpose flour
- 1/2 cup semolina flour
- to taste salt
- to taste pepper
- 4 cups sunflower oil
Tools
- 1 Pot
- 1 Knife
- 1 Cutting board
- 1 Thermometer
Procedure
The first step for this recipe is to clean the shrimp: remove the dorsal part of the shrimp where the black filament (intestine) is located. Use a knife to cut along the length of the back until the filament is visible.
Clean the shrimp and remove the black filament (which would give a bitter taste to the dish), then focus on the breading. In a plate, mix the two flours and coat the shrimp.
For a unique taste, you can add coarsely ground pepper, lime zest, or ginger powder to the flour. Do not add salt as it draws out liquids during cooking, making the shrimp dry.
Put plenty of oil in a pot to heat over high flame. Use a thermometer to check if the oil is at the right temperature, ideally between 320°F and 340°F.
If you don’t have a thermometer, test with a piece of bread; if it fries, add the shrimp gradually and cook for 2-3 minutes until you obtain a golden breading.
If you have a deep fryer, set the temperature to 340°F and wait for it to reach it.
Do not add all the shrimp at once as this will lower the temperature, resulting in a soggy fry.
Drain the cooked shrimp and let them dry from the oil on a paper towel, salt, and serve with your choice of dipping sauces such as ginger mayonnaise, aioli sauce, sweet and sour sauce.
Your fried shrimp are ready!
Plating tips:
Create a wrap with parchment paper and insert the shrimp. Serve hot to your guests accompanied by dipping sauces.
How to pair fried shrimp:
If you use fried shrimp as an appetizer, I recommend pairing this dish with a sparkling and full-bodied wine like Valdobbiadene Millesimato for a perfect match. If serving the shrimp as a main course, I suggest pairing with Vermentino di Gallura or Ligure.
