Calamari & Shrimp Recipe

Prepare seafood

Pat calamari rings and shrimp dry with paper towels. Dry seafood ensures the coating adheres and oil doesn’t spit.

Marinate

In a medium bowl combine 2 tbsp olive oil, 1 tbsp lemon juice, 1 tsp minced garlic, 1 tsp kosher salt and 1 tsp black pepper. Add calamari rings and shrimp and toss to coat evenly. Let sit at room temperature for 10 minutes (no more than 20 minutes).

Make coating mix

In a shallow dish whisk together 3 tbsp all-purpose flour, 2 tbsp cornstarch, 1 tbsp fine cornmeal (optional), 1 tsp smoked paprika, 1 tsp garlic powder, 1/2 tsp onion powder, and 1/2 tsp fine sea salt until evenly combined.

Heat oil

Pour 3/4 cup vegetable oil into a heavy skillet (10–12 inch) and heat over medium-high until shimmering and a pinch of flour sizzles immediately (about 350°F/175°C). If you don't have a thermometer, test carefully with a small breadcrumb — it should brown in ~30 seconds.

Dredge seafood

Working in a single layer (do not overcrowd), dredge the marinated calamari and shrimp in the coating mix, shaking off excess. Keep coated pieces on a tray while you fry in batches.

Fry in batches

Carefully place a single layer of coated calamari and shrimp into the hot oil. Fry for 1 to 1 1/2 minutes per side for calamari rings (total 2–3 minutes) and 1 to 2 minutes total for shrimp, until golden brown and just cooked through. Use tongs or a slotted spoon. Avoid overcooking seafood — it should be opaque and firm but not rubbery.

Drain

Remove seafood to a paper-towel–lined plate or a cooling rack set over a sheet pan to drain excess oil. Lightly sprinkle with a pinch of extra salt while hot, if desired. Repeat with remaining batches, reheating oil to temperature between batches if needed.

Make sauce

While frying the final batch, whisk together 3 tbsp mayonnaise, 2 tbsp plain Greek yogurt, 1/2 tsp hot sauce, and 1/2 tsp lemon zest in a small bowl until smooth. Stir in 1 tbsp finely chopped parsley. Taste and adjust seasoning; add a squeeze of lemon juice or a pinch of salt if desired.

Serve

Divide the fried calamari and shrimp among 3 plates. Serve immediately with lemon wedges and the prepared sauce on the side for dipping. Garnish with additional parsley if desired.