Crispy Battered Shrimp is an easy yet impressive starter, appetiser, canapes and side dish all rolled into one amazingly tasty package. The batter and crispy coating both have just the right amount of paprika and oregano to spice things up. I love to serve this with a simple garlic mayonnaise dressing/dip.

Crispy Battered Shrimp is perfect all year round and ready within 20 Minutes making it ideal for unexpected guests.

Crispy Battered Shrimp

A dish ready within 20 minutes that has flavour overload. The crispy outer batter with the soft delicate shrimp inside is always a popular dish.

4.65 from 84 votes

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Course: Appetizer, Canapes, Side Dish, Starter

Cuisine: American

Keyword: Batter, Crispy Battered Shrimp, Deep Fry, Seafood, Shrimp, Spice

Prep Time: 15

Cook Time: 4

Total Time: 19

Servings: People

Calories: 156kcal

Ingredients

1 lb shrimp large raw

Batter Ingredients

1 tsp paprika
1 tsp oregano
1 tsp garlic powder

Crispy Coating Ingredients

½ tsp paprika
½ tsp oregano
1 tsp garlic powder
Black pepper
1 tsp salt
1 cup all-purpose flour plain
½ cup milk full fat/whole

Instructions

Using a large mixing bowl, add the batter ingredients of milk, paprika, garlic, oregano and the shrimp and stir to thoroughly coat. Put to one side for the flavours to blend for 10 – 15 minutes.
1 lb shrimp, 1 tsp paprika, 1 tsp oregano, 1 tsp garlic powder, ½ cup milk, 1 tsp salt
In a dish, add the crispy coating ingredients of flour, paprika, oregano, garlic powder and black pepper.
½ tsp paprika, ½ tsp oregano, 1 tsp garlic powder, 1 cup all-purpose flour, Black pepper
Turn on the deep fat fryer or add oil to a deep sided pan and put over a high heat. For best results, the oil should be 375 – 400F/190 – 200C.
Take the shrimp from the batter mixture and place it in the coating mixture dish. I do this in batches so it doesn’t clump together. Make sure the shrimp is fully coated.
When the oil is up to temperature carefully lower the coated shrimp into the oil and fry for about 3 minutes or until crispy. You need to watch them studiously as they will go from being perfect to cover done very quickly.
When golden brown and crispy transfer to kitchen paper to drain any excess oil and serve.

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