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olive garden shrimp fritto misto recipe

Shrimp Fritto Misto 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 (21/25 count), peeled and deveined
  • 1 medium zucchini, sliced into ¼-inch rounds
  • 1 cup all-purpose flour, divided
  • ½ cup cornstarch
  • 1 tsp baking powder
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • ½ tsp smoked paprika
  • 1 tsp salt
  • ½ tsp black pepper
  • 1 cup cold sparkling water
  • 1 large egg
  • 4 cups vegetable oil
  • ½ cup mayonnaise
  • 2 tbsp lemon juice
  • 1 tsp lemon zest
  • 1 clove garlic, minced
  • 1 tbsp fresh parsley, chopped
  • 1 lemon, sliced into wedges

Method
 

  1. Stir together the ½ cup mayonnaise, 2 tbsp lemon juice, 1 tsp lemon zest, and 1 minced garlic clove until smooth. Refrigerate until ready to serve.
  2. Whisk together ½ cup all-purpose flour, ½ cup cornstarch, 1 tsp baking powder, 1 tsp garlic powder, 1 tsp onion powder, ½ tsp smoked paprika, 1 tsp salt, and ½ tsp black pepper. Add the 1 egg and 1 cup cold sparkling water and whisk until just combined.
  3. Spread the remaining ½ cup all-purpose flour on a plate. Pat the shrimp and zucchini dry, toss in the flour, and shake off the excess.
  4. Heat 4 cups vegetable oil in a deep pot to 375°F (190°C). In batches of 5 to 6, dip each piece in the batter and fry for 2 to 3 minutes until pale gold. Transfer to a wire rack and season with salt immediately.
  5. Arrange the fried shrimp and zucchini on a serving plate, scatter 1 tbsp chopped parsley over the top, tuck lemon wedges around the edges, and serve with the lemon aioli on the side.

Notes

The sparkling water must be cold when it hits the batter; pull it from the fridge right before mixing. If you have any batter left over, thin vegetable or onion rings fry up nicely in it. Leftovers reheat well in the oven at 400°F (200°C) for 8 to 10 minutes on a rack, but this dish is at its best eaten right away.