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Olives Aioli Dip with Battered Shrimp
This flavorful, creamy Olives Aioli Dip is served with perfectly crunchy battered shrimp.
Prep Time
15
minutes
mins
Cook Time
15
minutes
mins
Total Time
30
minutes
mins
Course:
Appetizer
Cuisine:
Spanish
Keyword:
aioli sauce, appetizer ideas, shrimp recipe
Servings:
6
servings
Author:
Katerina | Diethood
Ingredients
OLIVES AIOLI DIP
1/3
cup
STAR Hot Pepper Stuffed Olives
1-1/2
cups
olive oil mayonnaise
4
garlic cloves
1/2
tablespoon
chopped fresh basil
1
teaspoon
dried oregano
2
tablespoons
grated parmesan cheese
2
tablespoons
STAR extra virgin olive oil
salt and fresh ground pepper
, to taste
BATTERED SHRIMP
1
pound
shrimp
, peeled and deveined
1/2
cup
oil
1
egg
, beaten
1
cup
all-purpose flour
1/2
cup
milk
1
teaspoon
seasoning salt
salt and fresh ground pepper
, to taste
oil for frying
(skip this if baking the shrimp)
Instructions
OLIVES AIOLI DIP
Place all the ingredients for the aioli dip in a food processor and process until thoroughly combined and incorporated.
If the dip seems too thick, add a tablespoon of extra virgin olive oil and process until desired consistency is reached.
Taste for seasoning and adjust accordingly.
Transfer dip to a serving bowl and refrigerate until ready to use.
Best served cold.
BATTERED SHRIMP
Combine oil and egg in a large bowl and beat well.
Add remaining ingredients (except oil for frying) and stir until well combined.
Heat oil in a large frying pot or a deep fryer. Temperature of oil should be about 350F.
Dip shrimp into batter and roll around to coat on all sides.
Add shrimp to hot oil and fry for about 1 minute, or until golden brown.
Remove with slotted spoon and drain on paper towel.
Serve with prepared Olives Aioli Dip.
TO BAKE THE SHRIMP, PLEASE REFER TO THIS POST
Nutrition
Calories:
242
kcal
|
Carbohydrates:
20
g
|
Protein:
19
g
|
Fat:
8
g
|
Saturated Fat:
1
g
|
Cholesterol:
221
mg
|
Sodium:
1280
mg
|
Potassium:
110
mg
|
Fiber:
1
g
|
Sugar:
2
g
|
Vitamin A:
90
IU
|
Vitamin C:
3.7
mg
|
Calcium:
148
mg
|
Iron:
2.9
mg