This Shrimp Appetizer with Lemon Garlic Aioli dip is a super tasty treat for your guests. Delicious piping hot or at room temperature. Beautiful too!
1 cup flour
4 Teaspoons baking powder
¼ teaspoon salt
¼ teaspoon sugar
1 cup milk
5 Tablespoons butter (melted)
1 tablespoon vegetable oil (plus oil for frying)
4 Tablespoons garlic (minced and divided)
4 Tablespoons sesame seeds (divided)
3 Tablespoons poppy seeds (divided)
1 tablespoon garlic powder
2 Teaspoons kosher salt
32 Large/jumbo shrimp (peeled, cleaned, tail on)
2 Cups mayonnaise
3 Ounces fresh lemon juice
salt and pepper to taste
This Shrimp Appetizer is inspired by a recipe I found in Rachael Ray's magazine.
The combination of seasonings is delicious, and the cooked shrimp are gorgeous. This is a perfect shrimp appetizer for a small dinner party. The shrimp cook up really fast -- you could put the final touches on this shrimp appetizer while your guests are getting settled (my preference!). Or, cook even before your guests arrive -- this shrimp appetizer is delicious at room temperature too!
ENJOY! -- The Recipe Wench
In large bowl, mix flour through vegetable oil. Whisk until smooth.
Stir in 2 tablespoons EACH of minced garlic and sesame seeds plus 1 tablespoon poppy seeds.
PREPARE SEED COATING
Line large baking sheet with paper towels.
In small mixing bowl, stir together remaining sesame and poppy seeds, garlic powder and salt.
Sprinkle this seed mixture over paper towels.
PREPARE THE AIOLI
In small bowl mix mayonnaise, lemon juice and 2 tablespoons minced garlic.
Season with salt and pepper to taste.
Place in refrigerator until ready to serve.
COOK THE SHRIMP
Fill fryer or heavy bottomed pot with 2 inches of oil.
Heat oil to 350ºF.
Hold shrimp by tail. Dip in batter, place in oil and fry for approximately 5-6 minutes, turning over half-way through.
Drain on seeded paper towels, making sure to turn shrimp over so both sides are seasoned with seeded mixture.