Fried Garlic Shrimp Calamari Recipe

Prep and season seafood

Pat the shrimp and calamari dry with paper towels. Place them in a large bowl and season with 1 tsp kosher salt, 1 tsp black pepper and 2 tbs fresh lemon juice. Toss to coat. Let sit while you prepare the marinade and batter for 10–15 minutes (do not marinate for much longer or the lemon will firm the seafood).

Make garlic marinade

In a small bowl combine 4 cloves finely minced garlic, 3 tbs olive oil, 1 tbs soy sauce, 2 tbs chopped parsley, and 1 tsp red pepper flakes (if using). Stir to combine. Reserve about 1 tablespoon of this mixture for finishing (optional). Pour the remaining marinade over the seasoned shrimp and calamari and toss to coat evenly. Let sit 8–10 minutes — this flavors the surface without drawing out moisture.

Prepare dry mix

In a medium bowl whisk together 1 cup all-purpose flour, 1/2 cup cornstarch, 1/4 cup rice flour, 1 tsp baking powder and 1/2 tsp freshly ground black pepper until homogenized.

Make cold batter

In a separate bowl lightly beat 1 large egg. Pour in 1 cup cold sparkling water and stir to combine. Add the wet mixture to the dry mix and whisk briefly until just combined — small lumps are fine. The batter should be thick but pourable; if too thick add 1–2 tbs more cold water. Keep batter chilled until ready to fry (place bowl over ice if needed).

Coat seafood

Working in batches to avoid crowding, dredge the marinated shrimp and calamari pieces through a light coating of the dry mix (use a shallow dish) and then dip them into the cold batter so they are evenly coated. Allow excess batter to drip off for 5–10 seconds before frying.

Heat oil

Pour about 3–4 cups neutral oil into a heavy pot or deep skillet to create a 2–3 inch deep frying pool. Heat the oil to 350°F (175°C). If you don't have a thermometer, test with a small drop of batter — it should sizzle and rise immediately without browning too fast.

Fry in batches

Fry the battered shrimp and calamari in small batches (4–6 pieces at a time depending on pot size) for 1.5–2.5 minutes per batch, turning if needed, until golden and crisp. Avoid overcrowding which lowers oil temperature. Use a slotted spoon or spider to remove to a wire rack set over a baking sheet or paper towels to drain. Season lightly with a pinch of salt immediately after each batch.

Garlic hot oil finish (optional)

If using the extra minced garlic, heat 1 tbs of oil in a small skillet until shimmering, add the 2 cloves minced garlic and sauté 10–15 seconds until fragrant (do not burn). Quickly drizzle the garlic and oil over the fried seafood and toss gently to coat. Alternatively, warm the reserved tablespoon of garlic marinade and spoon over the finished seafood.

Serve

Transfer the fried garlic shrimp and calamari to a serving platter. Sprinkle with chopped parsley and serve with lemon wedges and the optional dipping sauce. Enjoy immediately while crisp.

Make sauce

Whisk together 1/2 cup mayonnaise, 1 tsp sriracha, 1 tbs lemon juice and 1/2 tsp minced garlic until smooth. Taste and adjust seasoning (add a pinch of salt or more sriracha to taste). Serve chilled alongside the fried seafood.