Shrimp Fritti Recipe
Make Shrimp Fritti Recipe in just 35m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Batter
Shrimp
Coating & Frying
Gremolata & Serving
Method
Batter
- 1
Mix dry ingredients
In a medium bowl whisk together 1.25 cups all-purpose flour, 0.25 cup cornstarch, 1 tsp baking powder, 1 tsp fine sea salt and 1/2 tsp freshly ground black pepper until evenly combined.
- 2
Combine wet ingredients
In a separate small bowl lightly beat 1 large egg. Add 1 cup ice-cold sparkling water and 2 tbsp grated Parmigiano-Reggiano (if using). Stir to combine.
- 3
Make batter
Pour the wet mixture into the dry ingredients and whisk just until combined. The batter should be slightly lumpy and fairly thin — it should coat the back of a spoon but still drip. Keep the batter chilled in the refrigerator until ready to use (about 10–15 minutes).
Shrimp
- 4
Prepare shrimp
Pat 24 large peeled and deveined shrimp dry with paper towels, leaving tails on. In a bowl toss shrimp with 1 tbsp lemon juice, 1 minced garlic clove, 1/2 tsp salt and 1/4 tsp ground black pepper. Let sit 5–10 minutes to absorb flavor, then pat dry again so batter adheres well.
Coating & Frying
- 5
Heat oil
Pour about 4 cups neutral oil into a deep heavy-bottomed skillet or medium pot, leaving at least 2 inches of headspace. Heat oil over medium-high until it reaches 350°F (175°C). If you don't have a thermometer, test by dropping a teaspoon of batter into the oil — it should sizzle and float up steadily.
- 6
Dust shrimp
Place 1/2 cup flour in a shallow plate. Lightly dredge each shrimp in the flour, shaking off excess. This light dusting helps the batter grip and produces a crisp shell.
- 7
Batter and fry in batches
Working in small batches (4–6 shrimp at a time depending on pot size), dip each floured shrimp into the chilled batter, letting excess drip back into the bowl. Carefully lower shrimp into hot oil, spacing them so they don't touch. Fry until golden and crisp, about 2–3 minutes per batch depending on shrimp size. Flip once if necessary for even color. Use a slotted spoon or spider to transfer cooked shrimp to a wire rack set over a rimmed baking sheet or to paper towels to drain briefly.
- 8
Maintain oil temperature
Bring oil back to 350°F between batches. If oil cools, the fritti will absorb more oil and be greasy; if too hot, they will brown too fast before cooking through.
- 9
Finish and season
While still hot, sprinkle the fried shrimp lightly with sea salt flakes to taste.
Gremolata & Serving
- 10
Make gremolata
In a small bowl combine 2 tbsp finely chopped parsley, 1 tsp lemon zest and 1/2 tsp finely grated or minced garlic. Stir and set aside.
- 11
Plate and garnish
Arrange shrimp fritti on a serving platter. Sprinkle gremolata over the top and serve with lemon wedges and 1/2 cup aioli or your preferred dipping sauce on the side.
- 12
Serving suggestion
Serve immediately while hot and crisp as an antipasti. Leftovers will lose crispness quickly; reheat in a 400°F (200°C) oven on a wire rack for 5–7 minutes to refresh.