Deep-fried shrimps and spinach risotto

When making this dish, the shrimps ended up trying to escape from the batter, but luckily that didn’t affect the taste at all – the batter was so good that you could basically eat it on its own.

Anyhow, the problem was solved by rolling the shrimps in whipped egg before rolling them en flour mixture.

Very easy and quick dish to make, depending what you want to serve with the shrimps. Spinach risotto made with arborio rice was an excellent choice with this dish, but if you want something quicker to make, pasta for example should work just fine! I used turmeric powder when making the risotto, but simply achieve a beautiful yellow color – you can choose to leave it out if you want, since it has very little effect on the taste.

You can find the recipe for spinach risotto from here.

PORTION: 2 servings
TIME TO MAKE: shrimps 10 minutes, risotto 35 minutes


  • 200 gr shrimps
  • 1½ dl rice flour
  • 1 tl chili powder
  • 2 tl cumin
  • ½ tl black pepper
  • 1 tl sea salt
  • 1 egg
  • oil

On a plate mix chili powder, cumin, black pepper and sea salt with rice flour.

On another plate, whisk an egg.

Heat oil in a pot, make sure it won’t get too hot!

Roll shrimps first in egg and then in the flour mix and fry in oil. They are fried fairly quickly, so when the batter starts to get a beautiful brown color, the shrimps are ready as well.

Use a slotted spoon to lift the shrimps on a piece of paper towel to get rid of excess oil, and from there straight to your plate.

Tags: deep-fried shrimps frying battered shrimps

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