Shrimp Fritti with Italian Dipping Sauce

  • Preparation Time: 15 minutes
  • Cook time: 10 minutes
  • Yield: 4 servings


  • 1/2 lb Shrimp
  • 2 Tbsp Flour
  • 2 Tbsp Cornstarch
  • 2 Tbsp seasoned dry Bread Crumbs
  • 1/2 Tbsp ground Black Pepper
  • 1 1/2 tsp Italian Seasonings
  • Water

Dipping Sauce:

  • 2 Tbsp Olive Oil
  • 1 tsp Anchovy Paste
  • 1 tsp Garlic, minced
  • 6 medium Italian Tomatoes, peeled, seeded, chopped
  • 2 tsp Capers
  • 2 tsp Lemon Juice
  • 1/4 cup Dry White Wine
  • 2 Tbsp Butter, softened
  • Salt and Pepper, to taste
  • 2 Tbsp Basil, chopped
  • Cooking Oil
  • Dry Red Pepper Flakes (optional)


Peel and de-vein shrimp, leaving tail on. Set aside. Combine flour, cornstarch, bread crumbs, pepper and Italian seasonings. Dip shrimp in water and then in seasoned flour mixture; set aside.

Dipping Sauce:

Combine olive oil, anchovy paste and garlic in a skillet; cook and stir over medium heat for about 1 minute. Add tomatoes, capers, lemon juice and wine; bring to a boil and simmer until tomatoes are cooked and mixture thickens. Puree in blender or food processor. Stir in butter and season to taste. Add parsley, if desired.

To Cook Shrimp:

Heat oil to 365°F degrees in a deep-fat fryer or deep skillet. Drop a few coated shrimp into hot oil and fry until done and golden brown. Drain on paper towels. Sprinkle with red pepper flakes, if desired. Serve with dipping sauce.