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Whole-Wheat-Battered Shrimp



Health JULY 2011

  • Yield: Makes 4 servings (serving size: about 5 shrimp and 1 1/4 cups snow pea salad)
  • Cook time: 20 Minutes
  • Prep time: 5 Minutes


  • 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
  • Snow Pea and Radish Salad With Ginger-Lime Vinaigrette


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.

Nutritional Information

Amount per serving
  • Calories: 354
  • Fat: 15.3g
  • Saturated fat: 2g
  • Monounsaturated fat: 8.4g
  • Polyunsaturated fat: 4g
  • Protein: 14g
  • Carbohydrate: 44g
  • Fiber: 8g
  • Cholesterol: 44mg
  • Iron: 4mg
  • Sodium: 646mg
  • Calcium: 96mg

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Whole-Wheat-Battered Shrimp Recipe