This is an easy recipe: a crispy fried shrimp appetizer that is ready in 15 minutes! Sauté shrimp and garlic in butter and olive oil, then add wine and red pepper flakes for the ultimate shrimp sauce.
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An excellent appetizer for friendly gatherings – fried shrimp. The recipe with the photo tells in detail how to cook fried shrimp in the shell or without. Shrimp is a favorite dish on the table of every seafood lover. They have long become favorites of chefs because they can be used to create many delicious dishes.
It is also worth mentioning the benefits of crustaceans: they contain a large percentage of elements useful for the body, including iodine, Omega3 and Omega6 fatty acids. Shrimps are a dietary product because they contain a lot of protein and little fat.
Shrimp are caught mainly in the Pacific and Atlantic oceans, as well as in the Mediterranean and Black seas. For the best fishing, it is advisable to choose a place like a bay. This will make it possible to install a trawl or net against the current at the narrowing point and increase the catch.
Best fried shrimp
It would take a very long time to list all possible recipes that use shrimp. It can be many salads (traditional Olivier with shrimp, salad with shrimp and Chinese cabbage, Greek salad, Caesar salad), soups (shrimp broth, seafood soup), main dishes (pasta with shrimp, pilaf with shrimp, pizza) and many other dishes.
But, in my opinion, they taste best as an appetizer – in the form of boiled shrimp, or as in this recipe, an appetizer of fried shrimp.
👩🍳 If you are using frozen raw shrimp, thaw them quickly and safely by placing them in a large bowl of lightly salted ice water (1.5 teaspoons of salt for every liter of water).
👩🍳 Fresh or frozen? It’s your choice. When buying fresh shrimp, look for shrimp with a clean ocean/sea scent. If the shrimp smells like fish, it is not fresh.
👩🍳 Cleaned or not cleaned? Again, this is a matter of personal preference. Peeled are easier to eat, but unpeeled will taste better (and you can use the shells to make shrimp stock).
👩🍳 If you want a non-alcoholic version of the shrimp sauce, you can replace the white wine with chicken stock. Increase the amount of lemon juice a little, but taste the sauce first.
Shrimp appetizer recipe
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Shrimp appetizer recipe
Simply sauté garlic shrimp in butter and olive oil, drizzle with white wine, let the wine evaporate while the shrimp cook, then add fresh parsley, lemon juice, and black pepper.
Ingredients
- Shrimps - 450 gr. (from 16 to 20)
- Olive oil - 2 tbsp. l.
- Butter - 2-3 tbsp. l.
- Salt
- To taste - 3–4 cloves
- Red pepper - 1/4-1/2 tsp. (or to taste)
- Dry white wine - 120 ml. (1/2 cup)
- Finely chopped parsley - 2 tbsp. l.
- Freshly ground black pepper - to your taste
- Lemon juice - 1 tbsp. l.
Instructions
Heat a skillet over high heat, then reduce to medium. Mix butter and olive oil in a pan. Once the butter melts, it will foam a little and then the foam will subside. If you are using unsalted butter, sprinkle the pan with a little salt. Add minced garlic and red pepper flakes.
Fry the garlic for just a minute until it starts to brown slightly around the edges, then add the prawns.
Add the wine and toss to coat the shrimp.
Move the shrimp around, so they are evenly distributed in the pan. Increase the heat and boil the wine for about two minutes.
Turn the shrimp over to cook the other side. Continue to cook on high heat for another minute.
Remove the pan from the heat. Sprinkle parsley, lemon juice and black pepper over the shrimp and toss.
Serve as is as a hot appetizer, or with crusty bread, over pasta or rice (for the gluten-free version).
Bon appétit!
Notes
If you are using frozen raw shrimp, thaw them quickly and safely by placing them in a large bowl of lightly salted ice water (1.5 teaspoons of salt for every quart of water).
This recipe uses butter and olive oil, so we can cook on relatively high heat without burning the oil.
You can use shelled shrimp. Shrimp cooked in the shell tastes better because the shells add more flavor to the shrimp during cooking.
Cleaned or uncleaned? This is a matter of personal preference. Peeled are easier to eat, but unpeeled will taste better (and you can use the shells to make shrimp stock).
If you want a non-alcoholic version of the shrimp sauce, you can replace the white wine with chicken stock. Increase the amount of lemon juice a little, but taste the sauce first.
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Nutrition Information
Serving Size
4 servingsAmount Per Serving Calories 248Total Fat 17gSaturated Fat 7gCholesterol 166mgSodium 859mgCarbohydrates 3gProtein 16g
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