Crispy Fried Shrimp With Meyer Lemon Aioli

My husband opened a new restaurant in Naples, Florida last November. Since then he has rarely come home for dinner, so I have cooked large meals much less frequently. I prepare a few dishes one day a week and then enjoy the leftovers for a few more days. Cooking for one is not as enjoyable as having others to cook with!

I recently got a craving for fried shrimp. I don’t know why, since I rarely eat fried foods, but after thinking about it for a few days, I went to the store and bought a pound of large shrimp and got busy. I like a lighter batter for frying fish or shellfish, so I used the same batter to fry the courgette flowers. To serve my shrimp, I made a vibrant Meyer lemon aioli using lemons from our backyard tree.

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

Debora Mele


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 and shelled

  • Vegetable Oil For Frying

  • Lemon Slices For Serving

For the Meyer lemon aioli:

  • 3/4 cup neutral oil such as canola

  • 1 Whole Egg

  • 1 egg yolk

  • Grated zest of 1 Meyer lemon

  • 1 tablespoon freshly squeezed Meyer lemon juice

  • 1 peeled clove of garlic

  • Salt and pepper to taste


  1. Place 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 begin pouring the oil into the blender in a slow, steady stream.
  4. Continue blending until all the oil is incorporated and the mixture thickens.
  5. Taste for seasoning and add more lemon or salt if preferred.
  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 the club soda to make a smooth batter. (The batter should be thick like cream; if it’s too thick, add a little more soda.)
  9. Spread some flour on a plate. Lightly coat the prawns in the flour, tapping out the excess.
  10. Dip the shrimp into the batter in batches, so that they are not touching in the pan, and fry until crisp and golden, about 3 to 4 minutes per batch.
  11. Season everything with salt and serve immediately with aioli and lemon slices.

Nutritional information:

Product: 4

Portions: 1

Quantity per serving:

Calories: 723Totally fat: 50 gSaturated fats: 4 gTrans fats: 0 gUnsaturated fats: 43 gCholesterol: 332 mgSodium: 1531mgCarbohydrates: 37 gFiber: 2 daysSugar: 8 gProtein: 32 g

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