Fried Shrimp and Calamari Recipe
- Total Time: 2 hours 45 minutes
- Yield: 5 persons 1x
Description
A plate of fried shrimp and calamari can transfer anyone straight to the mediterranean in a matter of 40 minutes.
Ingredients
- 1lb / 450 grams medium-sized shrimps, peeled and cleaned.
- 1lb / 450 grams sliced, washed calamari.
- 1tsp salt.
- 1 tsp cumin
- 1 tsp garlic powder.
- 4 tbsp (60 ml) lemon juice.
- 1/4 tsp paprika.
- 1/4 tsp curry .
- 1 cup (240 ml) flour.
- 2 eggs.
- 1 cup (240 ml) ground bread crumbs
- veg oil for deep fry.
Instructions
- In a large bowl, mix all your marinating ingredients (garlic powder,paprika,cumin,salt,lemon,curry).
- Place the shrimps and calamari in the marinade, and refridgerate for 2 hours.
- Take out the sliced calamari and dip in the flour. Make sure each slice is covered with flour, but shake off any excess flour. Place on a paper towel until frying.
- Do the same thing with the shrimp, but after flouring, dip each shrimp in the beaten eggs and finally in the bread crumbs.
- Leave to rest on a sheet of paper towel for 30 minutes.
- Heat up the frying oil. It is ready when a piece of bread turns golden in about 45 seconds.
- Start frying the calamari, and then add the shrimp if there is room in the fryer. Do not over crowd the fryer, as it will make it less effective.
- Prep Time: 2 hours 30 minutes
- Cook Time: 15 minutes
- Category: Main
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 390
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Frequently Asked Questions
Why is the calamari breaded differently from the shrimp?
The recipe dredges calamari in flour only, while shrimp go through a three-step process: flour, then beaten egg, then breadcrumbs. Calamari rings have a more delicate texture and the thinner flour coating crisps up quickly without becoming heavy; the shrimp, being larger and denser, benefit from the extra egg-and-crumb coating for a more substantial crunch.
How long do I marinate the shrimp and calamari?
Both the shrimp and calamari marinate together in the garlic powder, paprika, cumin, salt, lemon juice, and curry mixture for 2 hours in the refrigerator. After marinating, the breaded pieces also rest on paper towels for 30 minutes before frying to help the coating set.
How do I know the frying oil is at the right temperature?
The recipe gives a simple test: drop a small piece of bread into the oil, and if it turns golden in about 45 seconds, the oil is ready. Avoid overcrowding the fryer — too many pieces at once lowers the oil temperature and produces greasy rather than crispy results. 
