Lemon Fried Shrimp with Marjoram
Crispy, golden, and bursting with bright flavor, Lemon Fried Shrimp with Marjoram is the ultimate seafood indulgence! This recipe combines succulent shrimp coated in a seasoned breadcrumb crust with a rich, zesty butter sauce that’s infused with fresh marjoram, garlic, and lemon juice. Perfectly fried to a crunchy exterior, each shrimp is then bathed in the fragrant sauce, offering a tantalizing balance of savory, tangy, and herbaceous notes. Ready in just 25 minutes, this dish is ideal for a quick weeknight dinner or an elegant appetizer at a dinner party. The fresh marjoram and lemon zest truly elevate this classic fried shrimp recipe, while the optional lemon wedges add an extra citrusy kick. Pair with a crisp green salad or fluffy rice for a complete meal that’s sure to impress!
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Recipe Information
Ingredients
- 1 pound Raw shrimp, peeled and deveined
- 2 whole Lemon
- 2 tablespoons Fresh marjoram leaves
- 3 cloves Garlic cloves, minced
- 1 cup All-purpose flour
- 1 teaspoon Salt
- 0.5 teaspoon Ground black pepper
- 0.5 teaspoon Paprika
- 2 large Eggs
- 1 cup Breadcrumbs
- 2 cups Vegetable oil (for frying)
- 2 tablespoons Unsalted butter
- 1 teaspoon Lemon zest
- 4 pieces Additional lemon wedges (for serving)
Instructions
Rinse the shrimp under cold water and pat dry with a paper towel.
Zest one of the lemons and set the zest aside. Juice both lemons into a small bowl and set the juice aside as well.
In a shallow dish, combine the flour, salt, black pepper, and paprika.
In a separate shallow dish, beat the eggs until blended.
In a third shallow dish, add the breadcrumbs.
Dredge each shrimp in the flour mixture, dip into the beaten eggs, and then coat with breadcrumbs. Set aside on a plate.
Heat the vegetable oil in a deep skillet over medium heat until it reaches about 350°F (175°C).
Carefully add the shrimp in batches and fry for 2-3 minutes per side, or until golden brown and cooked through. Remove with a slotted spoon and drain on paper towels.
In a clean skillet, melt the butter over medium-low heat. Add the minced garlic and sauté for 1 minute until fragrant.
Stir in the lemon juice, lemon zest, and fresh marjoram leaves. Let the mixture simmer for 1-2 minutes.
Add the fried shrimp to the skillet and gently toss to coat them in the lemon-marjoram butter sauce.
Transfer the shrimp to a serving platter and garnish with additional marjoram leaves and lemon wedges.
Serve immediately and enjoy!
Nutrition Facts
Calories |
1459 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 128.9 g | 165% | |
| Saturated Fat | 21.8 g | 109% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 323 mg | 108% | |
| Sodium | 850 mg | 37% | |
| Total Carbohydrate | 52.9 g | 19% | |
| Dietary Fiber | 4.4 g | 16% | |
| Total Sugars | 4.4 g | ||
| Protein | 37.6 g | 75% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 146 mg | 11% | |
| Iron | 3.6 mg | 20% | |
| Potassium | 549 mg | 12% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
