Restaurant-Style CRISPY Fried Shrimp | Gambas Rebozadas Recipe

By Spain on a Fork · 30 min

Ingredients

Instructions

1. Heat the sunflower oil in a large frying pan over medium heat.
2. Pat the shrimp dry on paper towels, lay them in one layer and season one side with salt and black pepper.
3. Mix the flour with the garlic powder and paprika, and season with salt and black pepper. Whisk the eggs with salt and black pepper in a second bowl. In a third bowl, mix the panko with the dried parsley and salt.
4. Coat each shrimp in flour, then egg, then panko, making sure each one is fully covered.
5. When the oil is very hot, about 10 minutes, fry the shrimp in a single layer, in batches so the pan is not crowded, for 1 to 2 minutes per side, until golden all over. Move each batch to a plate lined with paper towels.
6. For the aioli, pound the chopped garlic, saffron and a pinch of salt in a mortar to a paste. Whisk in the mayonnaise, lemon juice and olive oil, and season with salt and pepper.
7. Put the aioli in a serving dish, arrange the fried shrimp around it, garnish with lemon wedges and parsley, and serve at once.

Summarized from Spain on a Fork's video. Watch it for the details.

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