Crispy Fried Shrimp With North African Chermoula
Butterflied large shrimp get triple-dredged in seasoned flour, egg white batter, and panko, then deep-fried until golden and crispy. Served alongside chermoula—a vibrant Moroccan herb sauce of cilantro, parsley, garlic, cumin, and ginger brightened with fresh lemon juice and olive oil. The contrast between the shrimp's crunchy exterior and tender interior pairs beautifully with the tangy, aromatic sauce. Perfect as an elegant appetizer for dinner parties, special occasions, or a sophisticated appetizer course. This version the dish with the herbaceous complexity of North African flavors and uses a club soda-lightened batter for extra crispness.
Ingredients
- ⅓ cup cilantro, chopped
- ⅓ cup parsley, chopped
- 3 cloves garlic, microplaned
- 1 teaspoon cumin, ground
- 1 teaspoon ginger, freshly grated
- ½ teaspoon fenugreek, ground
- 1 cup lemon juice, fresh
- ⅓ cup olive oil, extra virgin
- salt
- pepper
- 4 cups canola oil, for fryinggrapeseed or peanut oil1:1vegetarianveganallergen-consciousadds peanuts
use oil with high smoke point
Full guide → - 1 pound large shrimp, heads removed, bodies shelled and deveinedscallops1:1 by weightpescatariangluten-free
adjust frying time to 2-3 minutes until golden
- 1 cup Wondra flourall-purpose flour1:1vegetariangluten-free alternativeadds gluten
all-purpose works but Wondra creates superior crispness due to lower protein content
- ½ teaspoon smoked paprika
- ½ teaspoon coriander, ground
- ½ teaspoon garlic powder
- 1 teaspoon kosher salt
- ½ teaspoon white pepper, ground
- 5 egg whites , lightly beaten
- 2 tablespoons club soda
- 1 cup panko bread crumbs
Instructions
- 1
Heat oil in Dutch oven or deep skillet to 325F.
- 2
Make chermoula: Pound or pulse cilantro, parsley, garlic, cumin, ginger, and fenugreek in mortar and pestle or food processor until combined.
- 3
Slowly add lemon juice and olive oil to chermoula; season with salt and pepper.
- 4
Butterfly each shrimp by making a lengthwise incision halfway through the back, then carefully open along the seam without removing the tail.
- 5
Lightly pound butterflied shrimp to flatten.
- 6
Mix Wondra, smoked paprika, coriander, garlic powder, salt, and white pepper in a medium bowl.
- 7
Lightly beat egg whites in another medium bowl and thin with club soda.
- 8
Dredge each shrimp in flour-spice mixture, dip in egg white mixture, repeat coating, then cover completely in panko.
- 9
Freeze shrimp single file up to one week, or fry immediately.
- 10
Fry unfrozen shrimp for 3 minutes or frozen shrimp for about 5 minutes until golden brown.
- 11
Serve with chermoula on the side.
Tips
Club soda in the egg white batter creates extra crispness through carbonation; use it cold and don't make the batter ahead of time.
Butterfly shrimp carefully to keep the tail intact; it creates an elegant presentation and provides a natural handle for eating.
Freeze breaded shrimp on a parchment-lined tray before bagging to prevent clumping and allow for even cooking when frying from frozen.
Good to Know
Uncooked breaded shrimp keep frozen up to one week in an airtight container or freezer bag with parchment between layers. Fried shrimp best eaten immediately but may be refrigerated up to two days and reheated in a 350F oven for 5-7 minutes.
Prepare chermoula up to one day ahead; store in an airtight container in the refrigerator. Bread shrimp and freeze up to one week before frying.
Serve hot on a platter with chermoula in a small bowl for dipping. Pair with lemon wedges, crusty bread, and a crisp white wine or light beer.
Common Mistakes
Do not skip the second dip in egg white and flour coating; the double dredge ensures maximum crispness.
Do not allow oil temperature to exceed 325F; higher heat browns the coating before the shrimp cooks through.
Do not thaw frozen shrimp before frying; cook from frozen to maintain interior tenderness and exterior crispness.
Substitutions
Vegan Options
use oil with high smoke point
Full guide →Gluten-Free Swaps
all-purpose works but Wondra creates superior crispness due to lower protein content
adjust frying time to 2-3 minutes until golden
FAQ
Can I make this with regular flour instead of Wondra?
Yes, all-purpose flour works in a pinch at a 1:1 ratio, but Wondra creates superior crispness due to its lower protein content and finer texture. The difference is noticeable.
How long can I keep fried shrimp in the refrigerator?
Store fried shrimp in an airtight container in the refrigerator for up to two days. Reheat in a 350F oven for 5-7 minutes to restore crispness; avoid microwaving, which produces soggy results.
Can I freeze the fried shrimp after cooking?
Yes, freeze cooked shrimp in a single layer on a tray, then transfer to freezer bags for up to one month. Reheat from frozen at 375F for 8-10 minutes until warmed through and re-crisped.