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olive garden shrimp fritta recipe

Olive Garden Shrimp Fritta Recipe

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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Ingredients Method Notes

Ingredients
  

  • 1 lb large shrimp (16/20 count), peeled and deveined, tails on
  • 1 cup all-purpose flour
  • 2 large eggs, beaten
  • 1 cup Italian breadcrumbs
  • 1/2 cup panko breadcrumbs
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1/2 tsp paprika
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • Vegetable oil, enough to fill skillet 1 inch deep
  • 4 tbsp unsalted butter
  • 3 cloves garlic, minced
  • 3 tbsp fresh lemon juice
  • 1 tbsp chopped fresh parsley
  • Lemon wedges, for serving

Method
 

  1. Whisk the 1 cup flour, 1 tsp garlic powder, 1 tsp onion powder, 1/2 tsp paprika, 1/2 tsp salt, and 1/4 tsp black pepper in a shallow bowl. Beat the 2 eggs in a second bowl. Combine the 1 cup Italian breadcrumbs and 1/2 cup panko in a third bowl. Pat the 1 lb shrimp dry, then dredge each one in flour, dip in egg, and press firmly into the breadcrumb mixture.
  2. Heat vegetable oil in a wide skillet to 350°F (175°C) over medium-high. Fry the shrimp in batches for 2 minutes per side until deep golden, then transfer to a wire rack. Keep warm in a 200°F (95°C) oven and return the oil to temperature between batches.
  3. Melt 4 tbsp butter in a small saucepan over medium-low. Cook the 3 cloves minced garlic for 1 minute until fragrant, then remove from heat and stir in the 3 tbsp lemon juice and half the 1 tbsp parsley.
  4. Arrange the shrimp on a serving plate, pour the lemon butter sauce over the top, scatter the remaining parsley, and add lemon wedges around the edges.

Notes

The oil temperature matters more than anything else here. Let it come fully back to 350°F (175°C) between every batch, or you'll end up with soggy coating on the second and third rounds. If you're making this for a group, the breaded shrimp can sit in the fridge for up to 4 hours before frying, which makes the timing easy.