Partager :

Shrimp beignets

Préparation - 30 minutes


Serves 4 to 6

  • 15 mL (1 tablespoon) chopped coriander
  • 15 mL (1 tablespoon) Favuzzi Espelette pepper
  • 250 mL (1 cup) all-purpose flour
  • 250 mL (1 cup) corn starch
  • 250 mL water
  • 1 egg
  • 250 mL (1 cup) Favuzzi extra-virgin olive oil
  • 400 g northern shrimp
  • Favuzzi fleur de sel
  • Stonewall Kitchen roasted garlic aioli


  1. In a bowl, combine the flour, half the corn starch, the coriander and the Espelette pepper.
  2. Add the egg and the water and stir until smooth.
  3. Dry the shrimp thoroughly with paper towels, then lightly coat them with the rest of the corn starch and set aside.
  4. In a deep pot, heat the oil to 160°C (325°F).
  5. Dip the shrimp in the beignet batter and carefully lower them one by one in the hot oil.
  6. Fry for two minutes and remove with a slotted spoon.
  7. Place the beignets on paper towels to absorb excess oil then season with fleur de sel.
  8. Serve the beignets with Stonewall Kitchen roasted garlic aioli.