Gamberi Fritti (Fried Shrimp)

Gamberri Fritti (Fried Shrimp) featured image.

Gamberi Fritti (Fried Shrimp)

Crispy and delicious, Gamberi Fritti (Fried Shrimp) is a simple Italian dish perfect for any occasion. Ready in minutes, it's a crowd-pleasing favorite!

Course Appetizer, Main Course

Cuisine Italian American

Prep Time 5

Cook Time 3

Servings Servings

Calories 205kcal

Author Meghan Birnbaum

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

Get Recipe Ingredients

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.

Nutrition