Gamberi Fritti (Fried Shrimp) is a traditional Italian dish that’s quick, easy, and perfect for any occasion. Lightly coated shrimp are fried to golden perfection in hot oil (abbondante olio bollente) and served with lemon juice (succo di limone) for a refreshing burst of flavor. Whether you're preparing it as a delicious appetizer (sfizioso antipasto) or a fish main dish (piatto di pesce), this shrimp recipe (ricetta dei gamberi) will become a favorite.
This is one of my favorite recipes to enjoy along with baccalà fritto (salt cod) on Christmas Eve while celebrating the Feast of the Seven Fishes. The crispy shrimp paired with lemon wedges always brings a delicious freshness to the holiday table.
The Feast of the Seven Fishes is an Italian-American Christmas Eve tradition that involves serving a variety of seafood dishes. It's a meaningful way to gather with family and honor Italian heritage through delicious, festive fish courses.
If you're looking for more Feast of the Seven Fishes recipes, try my Seared Scallops with Coucous, Pasta with Clams, Seafood Risotto, Pasta with Tuna, Italian Baked Cod, and Baked Calamari. Make sure to serve it with my Baccalà Fritto (Fried Salt Cod) or Toasted Ravioli.
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🌟 Why You'll Love this Recipe
- Classic and Simple: Gamberi fritti is an iconic dish that showcases the natural flavor of shrimp, enhanced by a light, crispy coating. It's a crowd-pleaser with minimal ingredients.
- Quick and Easy: This dish comes together in just a few minutes (paio di minuti), making it perfect for both weeknight dinners and special occasions.
- Versatile: Whether served as an appetizer or a main dish, these fried shrimp (gamberi fritti) are sure to impress guests with their crispy coating (pastella liscia) and fresh lemon finish.
🥘 Ingredients
- Shrimp (Gamberi) – Large shrimp (21-25 count), deveined and shelled with tails on for easy handling.
- Flour (Farina) – Provides a light coating that helps the shrimp fry up crispy.
- Salt (Pizzico di sale) – Enhances the flavor of the shrimp and adds seasoning to the flour coating.
- Black Pepper (Pepe Nero) – Adds a bit of spice to the coating for extra flavor.
- Red Pepper Flakes (Fiocchi di Peperoncino) – Optional, for those who enjoy a bit of heat.
- Neutral Oil (Olio di Semi di Arachidi) – A high-heat oil like vegetable or peanut oil is perfect for frying.
- Lemon Wedges (Fette di Limone) – For serving, adds a fresh, tangy contrast to the crispy shrimp.
See recipe card for quantities.
🔪 Step by Step Instructions
Heat the Oil: Pour neutral oil (abbondante olio di semi di arachidi) into a large skillet or frying pan until it's about ½ inch deep. Heat over medium-high until it reaches 350°F, or until a wooden spoon dipped in the oil creates steady bubbles.
Prepare the Coating: In a large bowl (ciotola capiente), mix 1 cup of flour (farina), 1 teaspoon of salt (pizzico di sale), and 1 teaspoon of black pepper (pepe nero). Add ⅛ teaspoon of red pepper flakes (fiocchi di peperoncino) if you want extra spice.
Coat the Shrimp: Add the cleaned and dried shrimp (gamberi) to the flour mixture. Toss to coat each piece evenly, making sure the shrimp are fully covered in the flour.
Fry the Shrimp: Carefully place the coated shrimp in the hot oil (olio caldo). Fry in batches for about 2-3 minutes per side until they turn a golden brown (dorato) and crispy. Avoid overcrowding the pan to ensure even frying.
Drain the Shrimp: Remove the shrimp with a slotted spoon and place them on a paper towel (carta assorbente) to drain off excess oil.
Serve: Serve the fried shrimp (gamberi fritti) immediately with lemon wedges (fette di limone) for squeezing over the top.
👩🏼🍳 Tips & Notes
- Test the Oil: If you don’t have a thermometer, test the oil temperature (temperatura dell'olio) by dipping the handle of a wooden spoon into the oil. If small bubbles form steadily around it, the oil is ready for frying.
- Work in Batches: Fry the shrimp in small batches to maintain the oil’s heat and prevent overcrowding, which can result in soggy shrimp.
- Drain Properly: After frying, lay the shrimp on a paper towel (carta assorbente) to drain the excess oil and keep them crispy.Serve Immediately: Gamberi fritti are best enjoyed fresh and hot, so serve them right away for maximum crispiness.
📖 Substitutions & Variations
Different Shrimp: You can use small shrimp (gamberetti) if you prefer, just reduce the frying time accordingly.
Cornmeal Coating: For a crunchier texture, substitute some of the flour with rice flour (farina di riso) or cornmeal (farina di mais).
Extra Spicy: Add more red pepper flakes (fiocchi di peperoncino) or cayenne pepper for extra heat.
Olive Oil: For a richer flavor, fry the shrimp in olive oil (olio d'oliva). Just be cautious of the lower smoke point.
🍴 Serving Suggestions
Wine Pairing: A light, crisp white wine like Pinot Grigio or a sparkling Prosecco pairs beautifully with gamberi fritti. Their acidity cuts through the richness of the fried shrimp.
Side Salad: Serve with a fresh mixed greens salad (insalata verde), drizzled with olive oil and lemon for a refreshing balance.
Aioli or Garlic Sauce: Pair the shrimp with a tangy aioli or lemon garlic dipping sauce to enhance their flavor.
Pasta Side: Serve alongside a simple Spaghetti alla Carrettiera (spaghetti with olive oil and garlic) for a light but satisfying meal.
Risotto: Serve with my Barolo Risotto for a full meal.
💭 Recipe FAQs
These shrimp are best enjoyed fresh, but if you need to prepare them ahead, you can reheat them in the oven at 375°F for a few minutes to crisp them up again.
Yes, you can use frozen shrimp. Just make sure they are fully thawed and patted dry before coating them in the flour mixture. This prevents excess moisture from making the shrimp soggy.
🥣 Storage & Reheating
Storage: Store leftover gamberi fritti in an airtight container in the fridge for up to 2 days.
Reheating: Reheat in a preheated oven at 375°F for 5-7 minutes to restore crispiness. Avoid microwaving, as it will make the shrimp soggy.
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🥗 Pairing Recommendations
Did you make this recipe? Please leave a 5-star ⭐️⭐️⭐️⭐️⭐️ rating & comment below to let me know how it came out. Thanks for visiting!
📋 Recipe
Gamberi Fritti (Fried Shrimp)
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Equipment
- Large skillet or frying pan
- Baking sheet with a rack
- Paper towels
- Large bowl
- Tongs or slotted spoon
- Tray or platter for the coated shrimp
- Thermometer (for monitoring oil temperature)
Ingredients
- 2 pounds shrimp 21-25 count, shelled, deveined, tails on
- 1 cup flour
- 1 teaspoon salt
- 1 teaspoon black pepper
- ⅛ teaspoon red pepper flakes optional, adjust to taste
- Neutral oil such as vegetable or canola for frying
- Lemon wedges for serving
Instructions
- Heat the oil: Pour neutral oil (such as vegetable or canola) into a large skillet or frying pan, about ½ inch deep. Heat the oil over medium-high heat until it’s hot but not smoking. If using a thermometer, aim for 350°F.
- Mix the coating: In a large bowl, combine the 1 cup flour, 1 teaspoon salt, 1 teaspoon black pepper, and ⅛ teaspoon red pepper flakes.
- Coat the shrimp: Add the clean, dry shrimp to the flour mixture. Toss gently to coat evenly. Shake off any excess flour and lay the coated shrimp on a tray or platter.
- Fry the shrimp: Carefully place about 6 shrimp at a time into the hot oil. Fry for 2-3 minutes on each side until lightly golden and crispy. Use tongs or a slotted spoon to remove the shrimp and place them on a baking sheet lined with a rack and paper towels to drain.
- Repeat frying: Continue frying the shrimp in small batches, ensuring the oil remains at the correct temperature for each batch.
- Serve immediately: Serve the fried shrimp hot with lemon wedges.
Notes
- Testing the oil without a thermometer: If you don’t have an oil thermometer, you can test if the oil is ready by dipping the handle of a wooden spoon or a wooden chopstick into the oil. If bubbles form steadily around the wood, the oil is hot and ready for frying. If the bubbles are vigorous and splattering, the oil is too hot and should be cooled slightly.
- Avoid overcrowding the pan: Fry the shrimp in small batches to maintain the oil’s temperature and ensure even cooking.
- Oil temperature: If the oil is too cold, the shrimp will absorb too much oil and become greasy. If too hot, they will cook too quickly on the outside without cooking through.
🌡️ Food safety
- Do not use the same utensils on cooked food, that previously touched raw meat
- Wash hands after touching raw meat
- Don't leave food sitting out at room temperature for extended periods
- Never leave cooking food unattended
- Use oils with high smoking point to avoid harmful compounds
- Always have good ventilation when using a gas stove
See more guidelines at USDA.gov.
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