This crispy lemon-garlic battered shrimp recipe is a delightful twist on a classic favorite. With a zesty, aromatic batter that fries to golden perfection, it's the perfect appetizer or main dish to impress at any gathering.
The star of the dish is the shrimp, which provides a sweet, tender base. Large shrimp work best for this recipe, offering a satisfying bite. The flour and cornstarch combine to create a light, crispy coating, while the baking powder adds an airy lift to the batter. Seasonings like salt, black pepper, and garlic powder bring depth and flavor. Lemon zest infuses the batter with a bright citrus note, and the sparkling water contributes to a delicate, bubbly texture. Finally, vegetable oil is essential for frying, providing a neutral base that lets the flavors shine.
These crispy shrimp are perfect alongside a fresh green salad with a light vinaigrette. For a more substantial meal, serve with creamy risotto or buttery garlic noodles. A tangy dipping sauce like aioli or cocktail sauce complements the flavors beautifully.
Start by preparing your batter. In a large bowl, mix together the flour, cornstarch, baking powder, salt, black pepper, garlic powder, and lemon zest. Make sure everything is evenly combined; this is key to a consistent flavor in every bite.
Slowly whisk in the cold sparkling water. You want the batter to be smooth and slightly thick, so pour in the water gradually, adjusting as needed. The coldness of the water helps keep the batter light and crispy.
Next, heat your vegetable oil in a deep pan over medium-high heat. You’re aiming for the oil to reach 350°F, which is the sweet spot for perfectly crispy shrimp. If you don’t have a thermometer, a small drop of batter should sizzle and rise to the top immediately when the oil is ready.
Now, dip each shrimp into the batter, letting any excess drip off. Carefully place the shrimp in the hot oil, being mindful not to overcrowd the pan. Fry them in batches for about 3-4 minutes until they're golden brown and crispy.
Once done, use a slotted spoon to remove the shrimp and let them drain on paper towels to remove excess oil. Serve immediately for the best texture and flavor.
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