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Angled shot of Shrimp Scampi Fritta on a plate with parsley and flaky sea salt, showing the crisp golden coating.
Lindsay Lehrer

Crispy Shrimp Scampi Fritta (Better Than Olive Garden)

A crispy, golden, restaurant-style Shrimp Scampi Fritta that tastes just like Olive Garden — only better. Lightly breaded shrimp and peppers are fried to perfection, then finished with parsley, flaky sea salt, and classic scampi flavor. Quick, easy, and always a crowd favorite.
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 4
Course: Appetizer, Dinner
Cuisine: American, Italian-Inspired
Calories: 310
Ingredients Equipment Method Notes

Ingredients
  

Wet Mixture
  • 1 lb raw shrimp peeled and deveined
  • 2 large eggs
  • ¼ cup buttermilk
  • 1 red bell pepper sliced into thin strips
Dry Mixture
  • 1 cup all-purpose flour
  • ¼ cup cornstarch
  • 1 teaspoon paprika
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
For Frying & Finishing
  • Neutral oil canola, vegetable, or avocado, for frying
  • Fresh parsley chopped
  • Flaky sea salt for garnish
  • Lemon wedges optional

Equipment

  • Large Skillet
  • Oil thermometer
  • Mixing Bowls 
  • Cooling rack
  • Sheet pan
  • Tongs

Method
 

  1. In a medium bowl, whisk the eggs and buttermilk. Add the raw shrimp and sliced red pepper. Stir to coat.
  2. On a large plate, mix together the flour, cornstarch, paprika, garlic powder, onion powder, salt, and pepper.
  3. One piece at a time, dip the shrimp and peppers from the wet mixture into the dry mixture. Shake off any excess, then place them on a cooling rack set over a sheet pan. Let them rest for 2–3 minutes to help the coating stick.
  4. Heat oil in a large skillet to 325°F. Use a thermometer for best accuracy.
  5. Add the shrimp and peppers in a single layer. Fry for about 2 minutes per side, or until golden and crisp. Don’t overcrowd the pan.
  6. Transfer to a plate. Sprinkle with fresh parsley and flaky sea salt. Add lemon if desired. Serve immediately.

Notes

  • Letting the dredged shrimp rest on a rack before frying helps the coating stick and prevents sogginess.
  • Make sure the oil stays above 325°F for a restaurant-style crisp.
  • For gluten-free: use a gluten-free 1:1 flour blend and keep the cornstarch or swap for potato starch.