Whole-Wheat-Battered Shrimp

Whole-Wheat-Battered Shrimp
Photo: Kana Okada


Makes 4 servings (serving size: about 5 shrimp and 1 1/4 cups snow pea salad)


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3 tablespoons olive oil, divided
1 1/2 pounds large shrimp, peeled, tails on (about 20)
1/2 teaspoon black pepper
1/2 teaspoon salt, divided
2 cups whole-wheat flour, divided
2 cups seltzer
Lemon wedges for serving


Prep: 5 Minutes
Cook: 20 Minutes

1. Heat 2 tablespoons oil in a large nonstick skillet over medium-high heat. Season shrimp with pepper and 1/4 teaspoon salt. Put 1/2 cup flour on a plate. Combine remaining 1 1/2 cups flour and seltzer in a bowl; mixture should be lumpy and thin.

2. When the oil is hot, dredge the shrimp lightly in flour, tapping to remove excess; dip the shrimp in seltzer batter. Add shrimp to skillet without crowding (work in batches, using remaining 1 tablespoon oil); cook, turning shrimp once or twice, until lightly browned and cooked through (about 5 minutes total).

3. Remove from skillet with a slotted spoon, and drain on paper towels; sprinkle with remaining 1/4 teaspoon salt. Serve with lemon wedges and snow pea salad.

Created date

June 2011

Nutritional Information

Calories 354
Fat 15.3 g
Satfat 2 g
Monofat 8.4 g
Polyfat 4 g
Protein 14 g
Carbohydrate 44 g
Fiber 8 g
Cholesterol 44 mg
Iron 4 mg
Sodium 646 mg
Calcium 96 mg