Nutritional Info

Nutrition Facts

Serving Size 1 (145g)

Calories 156
Calories from Fat 44 (28%)
Amount Per Serving %DIV
Total Fat 4.9g 8%
Saturated Fat 1.5g 8%
Monounsaturated Fat 2.3g
Polyunsaturated Fat 1.1g
Trans Fat 0.0g
Cholesterol 3.3mg 1%
Sodium 182.7mg 8%
Potassium 147.9mg 3%
Total Carbohydrate 21.1g 7%
Dietary Fiber 0.6g 2%
Sugars 0.4g
Protein 5.2g 10%

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Italian Light And Crispy Fried Shrimp And Calamari

Recipe Description
Wherever you find seafood in Italy, you will find cooks frying it in a crisp batter. This batter is made with eggs and yeast, which gives the crust a light, airy texture, golden color, and good flavor.
Prep time
10 min
Cook time
5 min
Ready In
15 min


Serves Tool

Serves To:USMetric
1 Teaspoon(t)  active dry yeast or instant yeast
1 Cup(c)  warm water (100 to 110 degrees f)
2   large eggs
1 Cup(c)  all purpose flour
1 Teaspoon(t)  salt
1 Pound(lb)  small shrimp, shelled and deveined
8 Ounce(oz)  cleaned calamari (squid)
2 Cup(c)  vegetable oil for frying
1   lemon, cut into wedges


In a medium bowl, sprinkle yeast over the water. Let stand 1 minute or until creamy. Stir to dissolve. Add the eggs to the yeast mixture and beat well. Stir in flour and salt. Beat with a whisk until smooth.

Rinse shrimp and calamari well and pat dry. Cut calamari crosswise into l inch rings. If large, cut the base of each group of tentacles in half.

In a deep, heavy saucepan, pour enough oil to reach a depth of 2 inches, or if using an electric deep-fryer, follow the manufacturer's directions.

Heat the oil to 370°F on a frying thermometer, or until a drop of the batter placed in the oil sizzles and browns in 1 minute.

Stir shrimp and calamari into the batter.

Remove the pieces a few at a time, letting the excess batter drip back into the bowl. Very carefully place the pieces in the hot oil.

Do not crowd the pan.

Fry, stirring once with a slotted spoon, until golden brown, 1 to 2 minutes.

Remove the seafood from the pan and drain on paper towels.

Fry the remainder in the same way. Serve hot with lemon wedges.

Additional notes

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