If you love crispy shrimp, this easy seafood appetizer is worth trying. A golden batter loaded with fresh garlic and herbs coats each shrimp, frying up crunchy on the outside while keeping the shrimp juicy and tender inside. Serve them warm with lemon wedges for a simple, crowd-pleasing appetizer.
Why You’ll Love This Recipe
- Crispy outside, juicy inside. The batter fries up light and crunchy while the shrimp stays tender.
- Fresh garlic and herbs throughout. Parsley, chives, and garlic are folded right into the batter for flavor in every bite.
- Ready in 30 minutes. A quick appetizer that’s perfect for sharing.
- Simple ingredients, big crunch. No complicated techniques, just a well-seasoned batter and hot oil.
Ingredients
- 1 lb large shrimp, peeled and deveined, tails on
- ½ cup all-purpose flour
- ¼ cup cornstarch
- 1 large egg
- ⅓ cup cold water
- 3 cloves garlic, finely minced
- 2 tablespoons fresh parsley, finely chopped
- 1 tablespoon fresh chives, finely chopped
- 1 teaspoon paprika
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon salt
- ¼ teaspoon black pepper
- Cooking oil, for frying
- Lemon wedges, optional for serving
How to Make Crispy Garlic Herb Shrimp
1. Season the shrimp. Pat the shrimp completely dry. Season with paprika, garlic powder, onion powder, salt, and black pepper until evenly coated.
2. Make the garlic herb batter. Whisk together the flour, cornstarch, egg, and cold water until a thick batter forms. Fold in the minced garlic, parsley, and chives.
3. Coat the shrimp. Dip each shrimp into the garlic herb batter, coating the body generously while leaving the tail exposed.
4. Fry until crispy. Working carefully with the hot oil, fry the shrimp in small batches until the coating is crisp and golden and the shrimp are fully cooked.
5. Drain the shrimp. Transfer the crispy shrimp to a paper towel-lined plate to remove excess oil. Keep the batches uncovered so the coating stays crunchy.
6. Serve warm. Serve the crispy garlic herb shrimp warm with lemon wedges or your favorite dipping sauce.
Tips for the Best Crispy Garlic Herb Shrimp
- Pat the shrimp completely dry before seasoning. This helps both the seasoning and batter adhere better.
- Use cold water in the batter. Cold batter tends to fry up crispier than batter made with room-temperature liquid.
- Fry in small batches. Crowding the oil drops the temperature and leads to soggy, unevenly cooked shrimp.
- Keep the fried shrimp uncovered while draining. Covering them traps steam and softens the crispy coating.
What to Serve with Crispy Garlic Herb Shrimp
These shrimp pair well with a simple dipping sauce like garlic aioli, cocktail sauce, or a squeeze of fresh lemon. They also make a great addition to a larger appetizer spread.
Frequently Asked Questions
Can I bake these instead of frying?
Frying gives the best crispy texture for this batter, but you can try baking at 425°F on a well-oiled sheet, flipping halfway, though the coating won’t be quite as crunchy.
Can I use frozen shrimp?
Yes, just thaw completely and pat very dry before seasoning and battering.
Can I make the batter ahead of time?
It’s best to make the batter fresh right before frying, since it can lose some of its crisping ability if it sits too long.
Crispy Garlic Herb Shrimp
Ingredients
Equipment
Method
- Pat the shrimp completely dry. Season with paprika, garlic powder, onion powder, salt, and black pepper until evenly coated.
- Whisk together the flour, cornstarch, egg, and cold water until a thick batter forms. Fold in the minced garlic, parsley, and chives.
- Dip each shrimp into the garlic herb batter, coating the body generously while leaving the tail exposed.
- Have an adult handle the hot oil. Fry the shrimp in small batches until the coating is crisp and golden and the shrimp are fully cooked.
- Transfer the crispy shrimp to a paper towel-lined plate to remove excess oil. Keep the batches uncovered so the coating stays crunchy.
- Serve the crispy garlic herb shrimp warm with lemon wedges or your favorite dipping sauce.
