Shrimp in batter
Shrimp in batter is one of those recipes I've made countless times when I want something quick and uncomplicated. I've tried to keep the steps simple, avoid complicating the batter, refrain from inventing flavors, and stick with the version that really works at home. For me, the best part is that you don't have to remember exact amounts for the sparkling water, and you don't have to worry about a special batter. It's the kind of recipe you can have on the table in 20 minutes, with a taste that will please everyone.
Quick Info
Total Time: about 25-30 minutes
Preparation Time: 10-15 minutes
Cooking Time: 10-15 minutes
Servings: 3-4 people
Difficulty: easy
Recipe Type: warm snack, quick lunch, starter
Ingredients
400 g shrimp (peeled, leaving the tail on)
100 g all-purpose flour
1 teaspoon baking powder
sparkling water (about 1 glass, enough to make a batter like for pancakes)
oil for frying (enough to submerge the shrimp, at least 3 fingers deep in a deep pan)
1 lemon
Instructions
1. Clean the shrimp, leaving the tail on each one. Rinse them quickly under cold running water, then let them drain in a colander. You can pat them dry with a paper towel if you're in a hurry.
2. In a bowl, combine the flour and baking powder. Gradually pour in the sparkling water, whisking with a whisk or fork until you have a fluid batter, similar to pancake batter. It shouldn't be too thick or too runny. There's no need for a fixed amount of water – adjust it by eye.
3. Pour oil into a deeper pan. Heat it over medium to high heat. The oil should be hot enough so that the shrimp don't absorb too much oil.
4. Take each shrimp by the tail and dip it in the batter, ensuring it is coated on all sides, except for the tail.
5. Place the shrimp directly into the hot oil. Don't overcrowd the pan – fry in batches so that the oil temperature doesn't drop.
6. Fry the shrimp for a few minutes until they develop a golden crust. Turn them gently to ensure they brown evenly.
7. Remove them onto a plate lined with paper towels to absorb any excess oil.
8. Serve them warm, with lemon wedges. You can also add a simple salad or various sauces on the side if you like.
Why I make this recipe often
It's quick, requires no special ingredients, and works well with frozen shrimp (well-drained). I like that you can use the same batter for vegetables or strips of chicken breast if you don't have shrimp on hand. For me, it's a hassle-free option for lighter meals or when you need something substantial yet quick.
Tips and Variations
Tips
- Drying the shrimp is important to prevent splattering in the oil.
- Don't overmix the batter; just enough to combine it.
- The oil needs to be hot – if you have a thermometer, aim for around 170-180°C. If not, test with a drop of batter: it should sizzle immediately.
- Fry in batches. If you add too many at once, the temperature drops and the batter will become soggy.
Substitutions
- You can use still water, but using sparkling water makes the batter lighter.
- The shrimp can be fresh or frozen. If frozen, make sure they are completely thawed and dried.
- For other options, you can also use chicken breast cut into strips or thin slices of vegetables (zucchini, eggplant, bell peppers).
Variations
- For a different flavor, you can add a pinch of spices to the batter – but the basic recipe works very well on its own.
- If you want to mix it up, use the same batter to fry vegetables or thinly sliced meat.
Serving Ideas
- The shrimp are best served hot, right after frying.
- You can serve them with lemon wedges, a simple salad, or a sauce of your choice (garlic yogurt, mayonnaise, spicy sauce, etc.).
- They also work well as an appetizer or a main course with a light side dish.
Frequently Asked Questions
1. Do I need to marinate the shrimp beforehand?
No need. For this recipe, the shrimp are used directly after being cleaned and dried.
2. Can I use a different flour?
All-purpose flour gives a crispier and lighter texture, but if you don’t have it, you can use type 650 flour. I don’t recommend whole wheat flour for this recipe.
3. What should I do if the batter is too thick or too thin?
If it's too thick, add a little more sparkling water. If it's too thin, add more flour. It should be like thin sour cream, flowing off the shrimp.
4. Can I use fully peeled shrimp?
Ideally, you want to keep the tail on, as it makes it easier to handle the shrimp from the batter and the oil. If they don’t have tails, you can use a fork or kitchen tweezers to hold them.
5. Can I make this recipe in an air fryer or oven?
The recipe is designed for deep frying. In an air fryer or oven, the batter won’t achieve the same crispy texture.
Nutritional Values
Estimate for one serving (out of 4):
Calories: approximately 260-320 kcal
Protein: 18-20 g
Carbohydrates: 17-20 g
Fat: 10-15 g (depends on how much oil is absorbed)
Values may vary depending on the type of shrimp, how much oil is absorbed, and how much flour remains on each piece. It’s a snack with moderate fat content and good protein from seafood.
Storage and Reheating
Fried shrimp are best enjoyed fresh. If there are leftovers, they can be stored in the refrigerator in a covered container for up to 24 hours, but the crust won't remain crispy. To reheat, you can place them for a few minutes in a very hot oven or in a dry pan, but they won't have the original texture. I recommend making them and eating them right away.
Ingredients: 400 g shrimp, oil, 100 g white flour, mineral water, 1 teaspoon baking powder, 1 lemon
