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crispy_garlic_herb_shrimp_01_season_shrimp final plate

Crispy Garlic Herb Shrimp

This crispy garlic herb shrimp features juicy shrimp coated in a golden batter made with fresh garlic, parsley, chives, flour, and cornstarch. Crisp on the outside and tender inside, it makes an easy seafood appetizer for sharing.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 persons
Course: Appetizer
Cuisine: American
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

  • 1 lb large shrimp, peeled and deveined, tails on
  • 1/2 cup all-purpose flour
  • 1/4 cup cornstarch
  • 1 large egg
  • 1/3 cup cold water
  • 3 cloves garlic, finely minced
  • 2 tbsp fresh parsley, finely chopped
  • 1 tbsp fresh chives, finely chopped
  • 1 tsp paprika
  • 1/2 tsp garlic powder
  • 1/2 tsp onion powder
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • Cooking oil, for frying
  • Lemon wedges, optional, for serving

Equipment

  • mixing bowl
  • whisk
  • Large skillet or heavy pot
  • Tongs or slotted spoon
  • Paper towels

Method
 

  1. Pat the shrimp completely dry. Season with paprika, garlic powder, onion powder, salt, and black pepper until evenly coated.
  2. Whisk together the flour, cornstarch, egg, and cold water until a thick batter forms. Fold in the minced garlic, parsley, and chives.
  3. Dip each shrimp into the garlic herb batter, coating the body generously while leaving the tail exposed.
  4. 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.
  5. 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 the crispy garlic herb shrimp warm with lemon wedges or your favorite dipping sauce.

Notes

Pat the shrimp completely dry before seasoning so the coating adheres properly.
Use cold water in the batter to help create a crisp texture.
Leave the shrimp tails exposed when coating for easier handling and presentation.
Cook the shrimp in small batches so the coating stays crisp and cooks evenly.
Transfer the cooked shrimp to a paper towel-lined plate to remove excess oil.
Keep the batches uncovered after cooking so the coating remains crunchy.
Serve warm with lemon wedges or your favorite dipping sauce.