Maine Shrimp Puffs


1 cup all-purpose flour
1/4 teaspoon table salt
1 teaspoon baking powder
Zest of 1 lemon
1 tablespoon chopped fresh parsley
1 tablespoon chopped fresh dill
1 tablespoon chopped fresh chives
1/4 teaspoon freshly ground black pepper
Juice of 1 lemon
1/4 (approx.) cup milk
1 large egg
1 pound (about 2 cups) raw Maine shrimp, peeled
Vegetable oil
Kosher or sea salt
Quick Garlic & Herb Aioli (see accompanying recipe)


In a medium-size bowl, whisk together flour, salt, and baking powder. Add lemon zest, herbs, and pepper. Set aside.

Pour lemon juice into a clear liquid measuring cup, then add enough milk to equal ⅓ cup liquid total. Use a fork to whisk egg into milk/juice mixture.

Add wet ingredients to dry ingredients and mix just until combined. Fold in shrimp.

Into a deep, heavy skillet over medium-high heat, add 2 inches oil. When the oil reaches 350°, slip scant tablespoons of the batter-and-shrimp mixture into it and cook until golden, 2–3 minutes.

Remove to a plate lined with a paper towel, and season with salt while still hot.

Serve with Quick Garlic & Herb Aioli.

Quick Garlic and Herb Aioli


4 servings

Preparation Time

30 Minutes

Total Time

30 Minutes


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