Shrimp Platter Recipe

1. Thaw and dry

If using frozen shrimp, thaw overnight in refrigerator or under cold running water until pliable. Pat shrimp very dry with paper towels to remove surface moisture — this helps both grilling and frying achieve proper browning/crispness.

2. Zest and juice the lemon. Reserve lemon wedges for serving.

3. Place the 14 shrimp in a bowl. Sprinkle with kosher salt, black pepper, garlic powder and paprika. Toss to coat evenly. If grilling, add 2 tbs olive oil and toss again so shrimp are lightly coated. Let sit 10 minutes at room temperature to absorb seasoning.

4. Preheat and oil

Preheat a grill or grill pan to medium-high heat (about 400°F / 200°C). Oil the grates or brush the pan with a little oil to prevent sticking.

5. Thread shrimp onto metal or soaked wooden skewers (2–4 shrimp per skewer) so they are close but not crowded; this makes flipping easier.

6. Grill shrimp 2–3 minutes per side, until opaque and just firm (internal temperature ~120–125°F). Avoid overcooking. During the last 30 seconds, brush with melted butter if using and squeeze a little lemon juice over the top.

7. Transfer shrimp to a warmed plate, sprinkle chopped parsley and lemon zest over them. Keep warm while you arrange the platter.

8. Make batter and heat oil

In a bowl whisk together all-purpose flour, cornstarch and baking powder. Add cold sparkling water or beer, stirring until a slightly thick, lump-free batter forms. Heat vegetable oil in a heavy pot or deep pan to 350°F (175°C). If you don't have a thermometer, test by dropping a small bit of batter — it should sizzle and rise immediately.

9. One at a time, dip seasoned shrimp into the batter, letting excess drip off, then carefully lower into the hot oil in batches (do not overcrowd). Fry for 2–3 minutes, turning once, until batter is crisp and golden and shrimp are opaque. Maintain oil temperature between 325–350°F.

10. Use a slotted spoon to transfer fried shrimp to a wire rack or paper towels to drain. Sprinkle with a little salt and lemon zest while hot. Repeat with remaining shrimp.

11. Arrange the 14 shrimp on a platter. Add lemon wedges and a small bowl of cocktail sauce or your preferred dipping sauce. Garnish with chopped parsley.

12. Serve immediately while shrimp are hot and crisp (fried) or hot and juicy (grilled). Provide extra lemon wedges and napkins.