Description
Whipping up Crispy Lemon Shrimp brings zesty excitement to your dinner table in minutes. Crunchy, tangy seafood turns an ordinary meal into a restaurant-worthy feast that leaves everyone craving seconds.
Ingredients
Scale
Main Ingredients:
- 1 pound large shrimp
Coating Ingredients:
- ½ cup all-purpose flour
- ¼ cup cornstarch
- 1 large egg
- ¼ cup milk
- 1 teaspoon baking powder
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ½ teaspoon garlic powder
- ¼ teaspoon paprika
Sauce and Finishing Ingredients:
- ¼ cup unsalted butter
- 2 cloves garlic
- ¼ cup chicken broth
- ¼ cup heavy cream
- 2 tablespoons lemon juice
- 1 tablespoon lemon juice
- 1 tablespoon honey
- 1 teaspoon lemon zest
- ¼ teaspoon red pepper flakes
- 1 tablespoon chopped fresh parsley
- Vegetable oil
- Salt
- Pepper
Instructions
- Thoroughly blot 1 pound of large shrimp with paper towels to remove excess moisture.
- Combine ½ cup flour, ¼ cup cornstarch, 1 teaspoon baking powder, ½ teaspoon salt, ¼ teaspoon black pepper, ½ teaspoon garlic powder, and ¼ teaspoon paprika in a medium bowl.
- Whisk 1 large egg, ¼ cup milk, and 1 tablespoon lemon juice in a separate bowl.
- Dunk each shrimp into the wet mixture, then coat completely in the dry mixture. Shake off any clumpy excess.
- Let the battered shrimp rest on a wire rack for 10-15 minutes to help the coating set.
- Fill a heavy pot with 2-3 inches of vegetable oil. Heat to 350°F, monitoring the temperature carefully.
- Slide battered shrimp into hot oil in small batches, preventing overcrowding.
- Fry each batch for 2-3 minutes per side until they turn a deep golden color.
- Transfer crispy shrimp to a paper towel-lined rack to drain excess oil.
- Melt ¼ cup unsalted butter in a saucepan over medium heat.
- Saute 2 minced garlic cloves in butter for 30 seconds until fragrant.
- Pour in ¼ cup chicken broth, ¼ cup heavy cream, and 2 tablespoons lemon juice.
- Stir in 1 tablespoon honey, 1 teaspoon lemon zest, and ¼ teaspoon red pepper flakes.
- Simmer sauce for 5-7 minutes until it slightly thickens, stirring occasionally.
- Adjust sauce seasoning with salt and pepper to your taste.
- Gently toss fried shrimp in the warm lemon sauce until evenly coated.
- Sprinkle 1 tablespoon chopped parsley over the shrimp for a fresh touch.
- Serve immediately while shrimp remain crisp and hot.
Notes
- Ensure your shrimp are completely dry before battering to achieve maximum crispiness and prevent oil splattering.
- Use a thermometer to maintain consistent 350F oil temperature, which guarantees perfectly crisp exterior without greasy results.
- For gluten-free version, replace wheat flour with rice flour or gluten-free all-purpose flour blend to keep the same crunchy texture.
- Let battered shrimp rest for 10-15 minutes before frying to help the coating adhere better and create a more even, crisp exterior.
- Prep Time: 15-20 minutes
- Cook Time: 15-20 minutes
- Category: Shrimp
- Method: Frying
- Cuisine: American
Nutrition
- Serving Size: 4
- Calories: 277 kcal
- Sugar: 2 g
- Sodium: 320 mg
- Fat: 14 g
- Saturated Fat: 6 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 16 g
- Fiber: 1 g
- Protein: 22 g
- Cholesterol: 155 mg