Craving that amazing Olive Garden Shrimp Fritto Misto but don't want to leave the house? This recipe brings the restaurant's delightful flavors right to your kitchen! It's a quick, easy, and surprisingly healthy meal perfect for a weeknight dinner or a special occasion. Get ready for crispy shrimp and tender vegetables in a light and zesty batter – you won't believe how simple it is to recreate this delicious dish.
Ingredients:
This recipe makes enough for two generous servings. Easily double or triple it for larger groups!
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For the Shrimp:
- 1 pound large shrimp, peeled and deveined
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon garlic powder
- 1/4 teaspoon paprika
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For the Vegetables:
- 1 cup broccoli florets
- 1/2 cup zucchini, cut into 1/2-inch thick slices
- 1/2 cup yellow squash, cut into 1/2-inch thick slices
- 1/4 cup red bell pepper, cut into 1/2-inch pieces
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For the Batter:
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 cup sparkling water or club soda (this adds amazing lightness!)
- 1 large egg, lightly beaten
Instructions:
Get Started:
- Prepare your shrimp by peeling and deveining them. Pat them dry with paper towels; this is crucial for a crispy result. Season generously with salt, pepper, garlic powder, and paprika. Set aside.
Prepare the Vegetables:
- Wash and chop your broccoli, zucchini, yellow squash, and bell pepper into bite-sized pieces.
Make the Batter:
- In a large bowl, whisk together the flour, baking powder, salt, and pepper.
- Gradually whisk in the sparkling water and the egg until you have a smooth batter. Don't overmix; a few lumps are okay.
Fry the Fritto Misto:
- Heat about 1 inch of vegetable oil in a large skillet over medium-high heat. The oil is ready when a small drop of batter sizzles immediately.
- Dip the shrimp and vegetables into the batter, ensuring they are fully coated.
- Carefully add the battered shrimp and vegetables to the hot oil, working in batches to avoid overcrowding the pan. Overcrowding will lower the oil temperature and result in soggy fritto misto.
- Fry for 2-3 minutes per side, or until the shrimp are pink and the vegetables are tender-crisp and golden brown.
- Remove the fritto misto from the oil and place it on a wire rack lined with paper towels to drain excess oil.
Serve and Enjoy!
Serve your Olive Garden-inspired Shrimp Fritto Misto immediately. A squeeze of lemon juice brightens the flavors beautifully. Consider serving it with your favorite dipping sauce, such as marinara sauce or aioli.
Cooking Tips for Perfect Fritto Misto:
- Don't overcrowd the pan: This is the key to achieving crispy results. Work in batches for best results.
- Use a thermometer: Maintaining the correct oil temperature is essential. Ideally, the oil should be between 350-375°F (175-190°C).
- Pat the shrimp dry: Excess moisture will prevent the batter from crisping properly.
Variations:
- Add other vegetables: Feel free to experiment with other vegetables like asparagus, mushrooms, or green beans.
- Spice it up: Add a pinch of red pepper flakes to the batter for a spicy kick.
- Make it lighter: Use a lighter batter by reducing the amount of flour slightly and increasing the amount of sparkling water.
Nutritional Information (per serving, approximate):
- Calories: Approximately 400-450
- Protein: Approximately 30g
- Fat: Approximately 20g
- Carbohydrates: Approximately 30g
This Olive Garden copycat recipe is a quick and easy way to enjoy a restaurant-quality meal at home. It’s a delicious and satisfying dish perfect for any occasion. Enjoy!