In the heart of Greece, where the Aegean Sea meets the rugged coastline, lies a culinary gem cherished by locals and visitors alike: Garides Tiganites, or Greek Fried Shrimp. This dish embodies the essence of Greek coastal cuisine with its simplicity, freshness, and irresistible flavors.

To prepare Garides Tiganites, fresh shrimp are meticulously cleaned, leaving only the succulent meat intact. They are then delicately seasoned with a blend of oregano, and lemon zest, to enhance their natural sweetness and brininess.

The shrimp are then coated in a flour or a light batter, often made with flour, cornstarch, and a splash of sparkling water, creating a delicate and crispy shell when fried to golden perfection. This technique ensures that the shrimp remain tender and juicy on the inside while achieving a satisfying crunch on the outside.

Served hot and fresh from the frying pan, Garides Tiganites are often accompanied by a wedge of lemon, allowing diners to brighten the flavors with a zesty squeeze. This simple yet elegant dish is often enjoyed as a meze, or appetizer, alongside other Greek specialties like tzatziki, olives, and feta cheese.

Beyond its delectable taste, Garides Tiganites embodies the spirit of Greek hospitality and conviviality, inviting friends and family to gather around the table, share stories, and savor each delightful bite.

Whether enjoyed by the turquoise shores of the Aegean or in the comfort of your own home, Greek Fried Shrimp is sure to leave a lasting impression and a longing for more of Greece’s culinary treasures.

Ingredients

1 pound large shrimp, peeled and deveined
1 cup all-purpose flour
1 teaspoon dried oregano
Salt and pepper to taste
Vegetable oil for frying
Lemon wedges for serving

Directions

Pat the shrimp dry with paper towels.

In a shallow dish, mix together the flour, dried oregano, lemon zest, salt, and pepper.
Heat vegetable oil in a large skillet over medium-high heat until it reaches 350°F (175°C).
Dredge the shrimp in the seasoned flour mixture, shaking off any excess.

Carefully place the coated shrimp into the hot oil in batches, making sure not to overcrowd the skillet.
Fry the shrimp for about 2-3 minutes on each side, or until golden brown and crispy.
Remove the shrimp from the oil using a slotted spoon and transfer them to a plate lined with paper towels to drain any excess oil.
Serve the fried shrimp hot with lemon wedges on the side for squeezing over the top.