Description
Crispy, golden-brown shrimp in a tangy lemon sauce. Restaurant-quality, easily made at home!
Ingredients
Scale
- 1 pound large shrimp (21–25 count), peeled and deveined
- 1/2 cup all-purpose flour
- 1/4 cup cornstarch
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 teaspoon garlic powder
- 1/4 teaspoon paprika
- 1 large egg, lightly beaten
- 1/4 cup milk
- 1 tablespoon lemon juice
- Vegetable oil, for frying
- 1/4 cup unsalted butter
- 2 cloves garlic, minced
- 1/4 cup chicken broth
- 1/4 cup heavy cream
- 2 tablespoons lemon juice
- 1 tablespoon honey
- 1 teaspoon lemon zest
- 1/4 teaspoon red pepper flakes (optional)
- 1 tablespoon chopped fresh parsley, for garnish
- Salt and pepper to taste
Instructions
- Dry the Shrimp: Pat the shrimp thoroughly with paper towels.
- Prepare the Dry Mixture: In a medium bowl, whisk together the flour, cornstarch, baking powder, salt, pepper, garlic powder, and paprika.
- Prepare the Wet Mixture: In a separate bowl, whisk together the egg, milk, and lemon juice.
- Batter the Shrimp: Dip each shrimp into the wet mixture, then dredge in the dry mixture, ensuring it’s evenly coated. Shake off excess flour.
- Rest the Battered Shrimp (Optional): Place the battered shrimp on a wire rack for 10-15 minutes to allow the batter to set.
- Heat the Oil: Pour vegetable oil into a large, heavy-bottomed pot or deep fryer to a depth of 2-3 inches. Heat over medium-high heat to 350°F (175°C).
- Fry in Batches: Carefully add the battered shrimp to the hot oil in batches, being careful not to overcrowd the pot.
- Fry Until Golden Brown: Fry for 2-3 minutes per side, or until golden brown and cooked through.
- Remove and Drain: Use a slotted spoon to remove the fried shrimp and place them on a wire rack lined with paper towels to drain excess oil.
- Repeat: Repeat the frying process with the remaining battered shrimp.
- Melt the Butter: In a medium saucepan, melt the butter over medium heat.
- Sauté the Garlic: Add the minced garlic to the melted butter and sauté for about 30 seconds, or until fragrant.
- Add the Liquids: Pour in the chicken broth, heavy cream, and lemon juice. Stir to combine.
- Add Sweetness and Zest: Add the honey, lemon zest, and red pepper flakes (if using). Stir well to dissolve the honey.
- Simmer and Thicken: Bring the sauce to a simmer and cook for about 5-7 minutes, or until it has thickened slightly. Stir occasionally to prevent sticking.
- Season to Taste: Season the sauce with salt and pepper to taste.
- Combine Shrimp and Sauce: Add the fried shrimp to the saucepan with the lemon sauce. Gently toss to coat the shrimp evenly with the sauce.
- Garnish: Garnish with chopped fresh parsley.
- Serve Immediately: Serve the crispy lemon shrimp immediately while they are still hot and crispy.
Notes
- Patting the shrimp dry is crucial for a crispy coating.
- Cornstarch in the batter is key for extra crispiness.
- Resting the battered shrimp before frying helps the batter set and become crispier.
- Use a thermometer to ensure the oil is at the correct temperature for frying.
- Don’t overcrowd the pot when frying to maintain the oil temperature.
- Be careful not to burn the garlic when making the lemon sauce.
- Serve immediately for the best texture.
- Serving suggestions: Serve over rice, pasta, or quinoa. You can also serve it as an appetizer with toothpicks for easy dipping. A side of steamed vegetables or a fresh salad would also be a great addition.
- Prep Time: 20 minutes
- Cook Time: 20 minutes