Total Time
27mins
Prep 15 mins
Cook 12 mins

These are a great appetizer to have with a glass of wine.

Ingredients Nutrition

Directions

  1. Combine flour, onion, parsley, green onion, chili, garlic, thyme, vinegar and baking soda.
  2. Add milk and stir until smooth and sticky.
  3. Stir in shrimp and season generously.
  4. Heat vegetable oil.
  5. Scoop batter by heaping teaspoons and push off spoon into oil.
  6. Fry until golden-brown, about 3 minutes.
  7. Using slotted spoon, transfer to paper towels to drain.
  8. (Can be prepared up to 6 hours ahead; cover and refrigerate. Reheat in 350F oven for 20 minutes.) Serve with lemon wedges.
Most Helpful

Thought this recipe was very different and also extremely GOOD! Put a different twist on shrimp. I usually make shrimp alfredo, and hated to not have a "bread" to go with the salad, but tired of the "usual yeast bread" or roll. This was very tasty!

Melva Brewer August 20, 2003

I got this same recipe off of Prodigy many years ago. It was posted by Patti Anderson who said it came from La Corniche, Martinique. Very good, and a different way to fix shrimp.

texmexgal February 22, 2005