Crispy Fried Shrimp With Meyer Lemon Aioli

My husband opened a new restaurant in Naples, Florida, last November. Since then, he has rarely been home for dinner, so I have been cooking large meals much less frequently. I make a few dishes one day a week and then enjoy leftovers for a few more days. Cooking for one isn’t as enjoyable as having others to cook for!

I recently had a craving for fried shrimp. I am not sure why because I rarely eat fried foods, but after a few days of thinking about them, I went to the store and bought a pound of large shrimp and got busy. I like a lighter batter on my fried fish or shellfish, so I used the same batter to fry zucchini flowers. To serve my shrimp, I made a vibrant Meyer Lemon Aioli using lemons from the tree in our backyard.

These shrimp are best enjoyed hot, as they soften when they cool. I leave the tails on, but you could remove them before dropping the shrimp in the batter. Although I used fresh shrimp, frozen shrimp work just as well.

Deborah Mele

Crispy Fried Shrimp With Lemon Aioli

Crispy Fried Shrimp With Lemon Aioli

Yield: Serves 4
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes

Crisp, lightly battered shrimp are served with a vibrant lemon dip.


For The Shrimp:

  • 1 Cup All-purpose Flour
  • 1/2 Teaspoon Baking Powder
  • 1/2 Teaspoon Salt
  • 1 Cup Club Soda
  • 1 Pound Shrimp, Peeled & Deveined
  • Vegetable Oil For Frying
  • Lemon Slices To Serve

For The Meyer Lemon Aioli:

  • 3/4 Cup Neutral Oil Such As Canola
  • 1 Whole Egg
  • 1 Egg Yolk
  • Grated Zest From 1 Meyer Lemon
  • 1 Tablespoon Fresh Squeezed Meyer Lemon Juice
  • 1 Garlic Clove, Peeled
  • Salt & Pepper To Taste


  1. Put the egg, egg yolk, lemon zest, juice, garlic, salt and pepper, in a blender.
  2. Blend the egg mixture on medium speed for about 15 seconds.
  3. Increase the speed to high and start pouring the oil into the blender in a slow, steady stream. 
  4. Continue blending until all the oil is incorporated and the mixture is thickened.
  5. Taste for seasoning and add more lemon or salt if you like.
  6. Heat 2 inches of vegetable oil in a medium Dutch oven to 375 degrees.
  7. In a large bowl, whisk together the flour, baking powder, and salt.
  8. Whisk in the club soda to make a smooth batter. (The batter should be as thick as heavy cream; if it’s too thick, whisk in a little more club soda.)
  9. Spread some flour on a plate. Lightly dredge the shrimp in the flour, tapping off the excess.
  10. Dip the shrimp in the batter in batches, so they’re not touching in the pan, and fry until crisp and golden, about 3 to 4 minutes per batch.
  11. Season all with salt, and serve right away with aioli and slices of lemon.
Nutrition Information:
Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 723Total Fat: 50gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 43gCholesterol: 332mgSodium: 1531mgCarbohydrates: 37gFiber: 2gSugar: 8gProtein: 32g

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