my fried shrimps recipe: beer battered and kefir dipped

my fried shrimps recipe: crispy fried shrimps with a beer batter and a semi-healthy tartar sauce

my fried shrimps recipe: crispy fried shrimps with a beer batter and a semi-healthy tartar sauce


Ingredients for a dozen shrimps

  • 12 shrimps (I used prawns)
  • 2 tablespoons of all-purpose flour
  • 1/2 teaspoon of salt
  • 1/2 teaspoon of black pepper
  • 2 cups of vegetable frying oil


  • 2 tablespoons of all-purpose flour
  • 1 teaspoon of baking soda
  • 4 tablespoons of kefir
  • 1/2 tablespoon of extra-virgin olive oil
  • 1/2 teaspoon of salt
  • 4 tablespoons of beer

For the tartar sauce

  • 1/2 cup of kefir
  • 3 pickled onions (the small ones)
  • 1/2 handful of parsley
  • 1/2 teaspoon of salt
  • 1/4 teaspoon of black pepper
  • 1 teaspoon of mustard

Deshell and clean the shrimps (leave the tail). Mix the first two spoons of flour with salt and pepper. Cover the shrimps with the flour, make it adhere completely, then shake off the loose one.

Put all the tartar sauce ingredients (except kefir) in a blender, pulse a couple of seconds. Add the kefir and mix well. Serve in a bowl.

Heat up the frying oil in a fryer or pan (180°C/350°F). Display a few layers of kitchen paper on a plate.

Mix the batter ingredients. Coat each shrimp in the batter, holding them by the tail. Fry them 1-2 minutes, until golden brown. Remove shrimps (I suggest frying up to 4 at the time) and place them over the kitchen paper, to absorb excess oil.

Serve the fried shrimps immediately, accompanied by the tartar sauce.


the recipe movies project

The third category of the movie project is “music movies”. Not just musicals, but any movie related to music. Usually great movies.

The nominees:

And the winner is… The boat that rocked.

I love this movie, so much. We even had a themed party for my husband’s birthday, a few years ago :-).

A boat, the northern sea, young junk food eaters… I couldn’t but come up with a fried shrimps recipe!

enjoy your semi-healthy fried shrimps!


Claudia Rinaldi

Claudia Rinaldi


Digital artisan and curator of the Simposio cookbook series; maker of Gourmet Project, an Italian food, travel and culture blog; and life in Italy relator through the Italian Colors Newsletter. Claudia lives in magnificent Rome. She loves pasta, “melanzane alla parmigiana”, hats, suitcases and airports, Christmas, and books. Her mission is to show you that Italy is so much more than spaghetti and clichés, but a land of endless traditions, flavors, and heritage.

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