Whole-Wheat-Battered Shrimp

Whole-Wheat-Battered Shrimp Photo: Kana Okada; Stylist: Phillipa Brathwaite


  • 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.

  • Prep Time:
  • Cook Time:



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

Nutritional Information

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

Good to Know

These fresh shrimp require very little seasoning beyond a pinch of salt and some lemon juice. You can make the whole dish, start to finish, in just 25 minutes! Serve with Snow Pea and Radish Salad With Ginger-Lime Vinaigrette.