Crisp Lemon Fried Shrimp
Lightly seasoned shrimp pan-fried without crumbs and finished with lemon, garlic, and parsley.
Preparation: 15 min · Cooking: 10 min · Total: 25 min · 4 servings
Ingredients
- 700 g large peeled shrimp
- 2 pc lemon
- 4 clove garlic cloves, sliced
- 0.5 bunch parsley, chopped
- 1 tsp sweet paprika
- 0.5 tsp ground cumin
- 2 tbsp rice flour
- 3 tbsp neutral cooking oil
- 0.5 tsp salt
- 0.3 tsp ground black pepper
Instructions
Dry and dust the shrimp
Pat the 700 g peeled shrimp dry. Toss with 1 tsp sweet paprika, 1/2 tsp cumin, 1/2 tsp salt and 1/4 tsp black pepper, then dust evenly with 2 tbsp rice flour. Keep the raw shrimp chilled until the pan is ready.
Fry in a single layer
Heat 3 tbsp neutral oil in a wide skillet over medium-high heat until shimmering, not smoking. Fry the shrimp in two or three uncrowded batches for about 3 minutes per batch, turning once, until the flesh is pearly and opaque throughout. Move each batch to a clean plate.
Shrimp flesh is pearly and opaque throughout, with no translucent center.
Fry shrimp: 180 seconds
Warm the garlic
Lower the heat to medium. Add the 4 sliced garlic cloves to the oil left in the pan and stir for about 30 seconds until pale gold, not brown.
Finish with lemon and herbs
Return the cooked shrimp to the pan. Add the zest and juice of 1 lemon and the chopped 1/2 bunch parsley; toss briefly to coat and heat through. Serve immediately with the second lemon cut into wedges.
All shrimp remain pearly and opaque; the garlic is pale gold, not burnt.
Tips
- Dry shrimp are the difference between a crisp sear and a watery pan.
- Rice flour gives a very light coat without hiding the seafood.
Common mistakes
- Crowding the skillet makes shrimp steam.
- Cooking shrimp past opaque turns them firm and rubbery.
Substitutions
- Replace the 2 tbsp rice flour with 2 tbsp cornstarch for a similar light coating; check the starch label for cross-contact allergens.
Storage
Refrigerate in a covered shallow container at 4°C or below within 2 hours and eat within 1 day.
Reheating
Reheat leftovers thoroughly to 74°C in a skillet; add fresh lemon and parsley at serving, accepting that the crust will soften.
About this recipe
This is a modern Saudi coastal-inspired shrimp preparation, not a claim to a single traditional named dish; citrus and warm spices brighten the pan-fried seafood.
Editorial approval does not establish independent kitchen testing. Check allergens and follow safe food handling.