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“Crispy batter-fried shrimp with two dipping sauces (I can't decide which one I like best). You can have this either as an appetizer or main course.”

Ingredients Nutrition


  1. Remove the shells from the shrimp but leave the last segment and the tails on.
  2. Split the shrimp down the back until almost completely open.
  3. Remove the vein.
  4. Place the shrimp in a bowl of ice water.
  5. Combine the dry ingredients for the batter.
  6. Mix well, then add the oil a little at a time until oil and flour are thoroughly mixed; break up any large lumps.
  7. Now add the water a little at a time, stirring contantly in one direction.
  8. Eventually the batter will become smooth and silky.
  9. Stop adding water when you attain this consistency of a thin pancake batter.
  10. Allow the batter to rest, covered, for atleast 15 minutes.
  11. Prepare either or both sauces to serve with your shrimp.
  12. Shred the lettuce and place on a platter.
  13. Cover with plastic wrap until ready to use.
  14. Place the oil in a wok and heat to 375F.
  15. While the oil is heating, drain the shrimp, pat dry and dip in the batter, leaving the tail exposed for easy handling.
  16. Line a work platter with paper toweling.
  17. Place 8-10 shrimp in the hot oil and cook until the batter turns a golden brown.
  18. Remove with large strainer to the work platter.
  19. Do the remaining shrimp in the same manner, making sure the oil reaches 375F before adding next batch.
  20. Remove the plastic wrap from the lettuce and nest the shrimp in the lettuce.
  21. Serve with the sauce (s).

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