Ingredients
- 1 pound large shrimp, peeled and deveined
- 1 cup all-purpose flour
- 1/2 cup cornstarch
- 1 teaspoon baking powder
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 cup seltzer water, chilled
- Vegetable oil, for frying
- Lemon wedges, for serving
- Optional: 1 zucchini, sliced into thin rounds
- Optional: 1 red bell pepper, sliced into strips
Feel free to substitute the shrimp with calamari or add other vegetables like asparagus or green beans for a twist. The seltzer water is key to achieving that light, crispy coating, so don’t skip it!
Instructions
- Start by heating about 2 inches of vegetable oil in a large, heavy-bottomed pot over medium-high heat until it reaches 350°F. This is the perfect opportunity to practice patience, a skill my abuela always emphasized when cooking.
- In a large bowl, whisk together the flour, cornstarch, baking powder, salt, and pepper. Slowly add the chilled seltzer water, whisking until you have a smooth batter. The mixture should be slightly thicker than pancake batter.
- Pat the shrimp dry with paper towels, which will help the batter stick better. If you’re using additional vegetables, prepare them now.
- Working in batches, dip the shrimp (and any vegetables) into the batter, allowing any excess to drip off. Carefully lower them into the hot oil, frying for about 2-3 minutes or until golden brown and crispy.
- Use a slotted spoon to transfer the cooked shrimp to a paper towel-lined plate to drain excess oil. Season immediately with a pinch of salt while they’re still hot.
- Repeat with the remaining shrimp and vegetables, ensuring the oil temperature stays consistent for even frying.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International