White shrimp can be found on the seabeds of our seas, they are tiny crustaceans, tender, and very quick to cook. Just place them in a colander, rinse them quickly under water, dry them, and fry them after coating in flour. To make them crunchier, I’ve coated them with rice flour and fine cornmeal and to make them more fragrant, I’ve grated lemon zest on top. The White Shrimp Fry is a wonderful idea for aperitif dinners or finger food, and believe me, you’ll be licking your fingers!
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- Difficulty: Easy
- Cost: Medium
- Preparation time: 10 Minutes
- Portions: 3
- Cooking methods: Frying
- Cuisine: Italian
- Seasonality: Summer
Ingredients
- 10.5 oz shrimp (white)
- 5 tablespoons rice flour
- 1 tablespoon fine cornmeal
- 2 cups peanut oil
- 0.07 oz fine salt
- 1 sprig parsley
- 0.07 oz lemon zest (grated)
Tools
- Colander
- Paper Towels
- Frying Pan
Steps
Place the white shrimp in a colander and rinse them quickly under running water. After letting them drain, place them on paper towels and pat them gently. Pour the flours (I preferred to use rice flour because it’s less sticky and cornmeal because it makes the fry crispy) into a bag and add the shrimp.
Pour the oil into a large pan and heat to a high temperature. After placing the shrimp in the bag, shake gently so everything is coated in flour. Once the oil is ready (test with a small piece), take a portion of shrimp, shake off excess flour, and drop them into the hot oil. After a few minutes, when they turn a nice amber color, scoop them out with a skimmer and spread them out on paper towels. A few broken parsley leaves, a zest of lemon, and salt at the end… serve the White Shrimp Fry hot and watch the success!!
