Paprika Fried Shrimp (Gamberoni Fritti alla Paprika)
Category: Appetizers
Servings: 4
These crispy, flavorful paprika fried shrimp are a perfect appetizer to start any meal. With a golden and crunchy crust and a tender shrimp center, theyโre a delightful bite for any seafood lover. The combination of paprika and stale bread crumbs adds an earthy, smoky flavor that makes them irresistible.
Ingredients:
| Ingredient | Quantity |
|---|---|
| Shrimp (large, peeled, deveined) | 300g |
| Stale bread (crumbled) | 200g |
| Paprika | 2 tablespoons |
| Semolina flour | 50g |
| Eggs | 2 |
| Salt (to taste) | As needed |
| Peanut oil (for frying) | 300ml |
Instructions:
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Prep the Shrimp: Begin by cleaning the shrimp. Remove the heads, and using a skewer or toothpick, extract the vein from the back of each shrimp. Rinse the shrimp under cold water and set aside.
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Prepare the Breadcrumbs: Take the stale bread and break it into chunks. Using a food processor, pulse the bread until it forms coarse crumbs. Transfer the crumbs into a bowl, then add the paprika. Mix thoroughly to ensure the paprika is evenly distributed throughout the breadcrumbs.
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Set up the Dipping Stations: In three separate bowls, set up your dipping stations. In the first, place the semolina flour. In the second, beat the eggs until smooth. In the third, add the seasoned breadcrumbs.
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Coat the Shrimp: Take each shrimp and first dip it into the semolina flour, coating it evenly. Next, dip the shrimp into the beaten eggs, allowing any excess to drip off. Finally, coat the shrimp in the breadcrumb mixture, ensuring it is fully covered. Place each breaded shrimp on a tray lined with parchment paper.
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Chill the Shrimp: Place the breaded shrimp in the refrigerator for about 10 minutes to help the coating set.
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Fry the Shrimp: In a large pan, heat the peanut oil over medium-high heat. Once the oil is hot, carefully add a few shrimp at a time, making sure not to overcrowd the pan. Fry for about 2 minutes, or until the shrimp turn golden brown and crispy.
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Drain and Serve: Remove the shrimp from the pan and place them on a plate lined with paper towels to absorb any excess oil. Sprinkle lightly with salt.
Serve these crispy, paprika-coated shrimp hot, paired with your favorite dipping sauce for an irresistible appetizer.
Enjoy this delicious, crunchy appetizer with a light lemon wedge or a tangy dipping sauce for the perfect start to your meal!
