Garlic Parm Shrimp Rings (or Donuts)
Garlic Parm Shrimp Rings (or Donuts)
Ingredients
For the Shrimp Rings
- 1 1/2 pounds shrimp, peeled, deveined, tails off
For the Batter
- 1 1/2 cups all-purpose flour
- 2 teaspoons Kinder's The Blend seasoning
- 1 teaspoon Dash Onion Herb seasoning
- 1 teaspoon smoked paprika
- 1 teaspoon J.O. Spice Co. J.O. All-Purpose Seafood Seasoning
- 1/2 teaspoon Tony Chachere's No Salt seasoning
- 1 egg, large
- 1/2 cup club soda, or as needed
For Dredging and Frying
- 1 cup all-purpose flour, unseasoned
- 4 cups cooking oil, for deep frying
For the Garlic Butter Sauce
- 1/4 cup unsalted butter
- 1 tablespoon dried parsley
- 2 tablespoons roasted garlic paste, from a 4 oz (113g) tube
For Garnish
- 1/4 cup Parmesan cheese, freshly grated
Instructions
- 1
Thoroughly clean the shrimp, ensuring all veins are removed, especially from the bottom side using a toothpick. Place the cleaned shrimp on a cutting board.
⏱️ 10 min
- 2
Chop the shrimp first into small pieces, then continue chopping until it is very finely minced, almost a paste-like consistency.
⏱️ 10 min
- 3
Take a portion of the finely minced shrimp and roll it into a ball in your hands. Flatten the ball slightly, then stick a finger through the center to create a hole, forming a ring or donut shape. Place the formed shrimp rings on a baking sheet lined with parchment paper.
⏱️ 15 min
- 4
Place the shrimp rings in the freezer for 30 minutes to 1 hour to firm up.
- 5
While the shrimp rings are firming, prepare the batter. In a large bowl, combine 1 1/2 cups all-purpose flour, Kinder's The Blend seasoning, Dash Onion Herb seasoning, smoked paprika, J.O. Spice Co. J.O. All-Purpose Seafood Seasoning, and Tony Chachere's No Salt seasoning. Add the egg and gradually pour in the club soda, whisking continuously until a smooth batter of a thick pancake consistency is achieved (not too thick, not too thin).
⏱️ 10 min
- 6
Prepare the garlic butter sauce. In a microwave-safe measuring cup or small saucepan, melt the butter. Stir in the dried parsley and roasted garlic paste until well combined.
⏱️ 3 min
- 7
Heat cooking oil in a deep fryer or large heavy-bottomed pot to 350°F (175°C).
⏱️ 5 min•🌡️ 350
- 8
Once the shrimp rings are firm, remove them from the freezer. Dip each shrimp ring into the prepared batter, ensuring it is fully coated. Carefully transfer the battered shrimp ring to a separate bowl containing the unseasoned flour. Coat thoroughly with the unseasoned flour, gently pressing to adhere, and ensure the hole in the center remains intact.
⏱️ 10 min
- 9
Carefully place the flour-dredged shrimp rings into the hot oil using a fryer basket. Fry for 5 to 6 minutes, or until they are golden brown and cooked through.
⏱️ 6 min•🌡️ 350
- 10
Remove the fried shrimp rings from the oil and place them on a plate lined with paper towels to drain excess oil. Using a brush, baste the garlic butter sauce generously over the fried shrimp rings.
⏱️ 4 min
- 11
Grate fresh Parmesan cheese over the top of the shrimp rings. Serve immediately.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Garlic Parm Shrimp Rings (or Donuts)
For the Shrimp Rings
- 1 1/2 pounds shrimp, peeled, deveined, tails off
For the Batter
- 1 1/2 cups all-purpose flour
- 2 teaspoons Kinder's The Blend seasoning
- 1 teaspoon Dash Onion Herb seasoning
- 1 teaspoon smoked paprika
- 1 teaspoon J.O. Spice Co. J.O. All-Purpose Seafood Seasoning
- 1/2 teaspoon Tony Chachere's No Salt seasoning
- 1 egg, large
- 1/2 cup club soda, or as needed
For Dredging and Frying
- 1 cup all-purpose flour, unseasoned
- 4 cups cooking oil, for deep frying
For the Garlic Butter Sauce
- 1/4 cup unsalted butter
- 1 tablespoon dried parsley
- 2 tablespoons roasted garlic paste, from a 4 oz (113g) tube
For Garnish
- 1/4 cup Parmesan cheese, freshly grated
Instructions
- 1
Thoroughly clean the shrimp, ensuring all veins are removed, especially from the bottom side using a toothpick. Place the cleaned shrimp on a cutting board.
⏱️ 10 min - 2
Chop the shrimp first into small pieces, then continue chopping until it is very finely minced, almost a paste-like consistency.
⏱️ 10 min - 3
Take a portion of the finely minced shrimp and roll it into a ball in your hands. Flatten the ball slightly, then stick a finger through the center to create a hole, forming a ring or donut shape. Place the formed shrimp rings on a baking sheet lined with parchment paper.
⏱️ 15 min - 4
Place the shrimp rings in the freezer for 30 minutes to 1 hour to firm up.
- 5
While the shrimp rings are firming, prepare the batter. In a large bowl, combine 1 1/2 cups all-purpose flour, Kinder's The Blend seasoning, Dash Onion Herb seasoning, smoked paprika, J.O. Spice Co. J.O. All-Purpose Seafood Seasoning, and Tony Chachere's No Salt seasoning. Add the egg and gradually pour in the club soda, whisking continuously until a smooth batter of a thick pancake consistency is achieved (not too thick, not too thin).
⏱️ 10 min - 6
Prepare the garlic butter sauce. In a microwave-safe measuring cup or small saucepan, melt the butter. Stir in the dried parsley and roasted garlic paste until well combined.
⏱️ 3 min - 7
Heat cooking oil in a deep fryer or large heavy-bottomed pot to 350°F (175°C).
⏱️ 5 min•🌡️ 350 - 8
Once the shrimp rings are firm, remove them from the freezer. Dip each shrimp ring into the prepared batter, ensuring it is fully coated. Carefully transfer the battered shrimp ring to a separate bowl containing the unseasoned flour. Coat thoroughly with the unseasoned flour, gently pressing to adhere, and ensure the hole in the center remains intact.
⏱️ 10 min - 9
Carefully place the flour-dredged shrimp rings into the hot oil using a fryer basket. Fry for 5 to 6 minutes, or until they are golden brown and cooked through.
⏱️ 6 min•🌡️ 350 - 10
Remove the fried shrimp rings from the oil and place them on a plate lined with paper towels to drain excess oil. Using a brush, baste the garlic butter sauce generously over the fried shrimp rings.
⏱️ 4 min - 11
Grate fresh Parmesan cheese over the top of the shrimp rings. Serve immediately.
⏱️ 2 min