Symi Fried Shrimp (Garidaki Symis)
Γαριδάκι Σύμης Garidáki SýmisSay it: ghah-ree-THAH-kee SEE-mees
The tiny shrimp of Symi are one of the Aegean's great meze. Dusted lightly with flour and fried fast in olive oil, they turn pink and shatteringly crisp, so you eat them whole — shell, head and all. Off the heat they are tossed with garlic, oregano, chili and lemon, which cuts through the oil and sharpens the sweet sea flavor. On the island they arrive at the table with ouzo, bread and a squeeze of lemon, and they disappear quickly.
Symi Fried Shrimp (Garidaki Symis)
Γαριδάκι Σύμης, Garidáki Sýmis
Pronounced ghah-ree-THAH-kee SEE-mees
- Serves
- 4
- Prep
- 15 min
- Cook
- 10 min
- Total
- 25 min
- Level
- Easy
Also nut-free and egg-free.
Allergens: contains gluten, shellfish. Check labels on packaged ingredients.
Ingredients
Amounts are scaled. Cooking times and pan sizes stay the same.
For the shrimp
To finish
Method
Rinse the shrimp briefly under cold water and dry them very thoroughly on paper towels — any water left on the shells will keep them from crisping. Sprinkle with half the salt.
Put the flour in a wide bowl. Add the shrimp in two or three batches, toss to coat lightly, then shake off the excess flour in a sieve or with your hands so only a thin dusting remains.
Heat the olive oil in a large, heavy skillet over medium-high heat until it shimmers and a pinch of flour sizzles the moment it touches the oil, about 350°F (175°C).
Fry the shrimp in a single layer, without crowding, for 1 to 2 minutes per side, until they curl, turn opaque pink and the edges look crisp and golden. Lift them onto a wire rack or paper towels and keep warm while you fry the rest.
Pour off all but 1 tablespoon (15 ml) of the oil and lower the heat to medium. Add the garlic, oregano and chili flakes and stir for 20 to 30 seconds, until fragrant but not colored.
Pull the pan off the heat, add the lemon juice and swirl — it will bubble up — then return the shrimp to the pan with the parsley and the remaining salt and toss for a few seconds to coat.
Tip onto a warm plate and serve at once with the lemon wedges.
Regional variants
Some Symi cooks skip the flour entirely and fry the shrimp bare in very hot olive oil for a lighter, crunchier shell. Elsewhere in Greece the same small shrimp are baked as a saganaki with tomato, onion and feta.
Cook's notes
- Dry the shrimp obsessively: spread them on a paper-lined tray and chill for 15 minutes before frying if you have the time.
- Fry in batches and let the oil come back to temperature between them; a crowded pan steams the shrimp instead of crisping them.
- If your shrimp are larger than 1 inch (2.5 cm), fry them bare without flour for 2 to 3 minutes per side so the shell cooks through before the flour burns.
Serve with
Lemon wedges, crusty bread for mopping the oil, and a shot of ouzo or a cold white wine.
Make ahead and storage
Best eaten the moment they leave the pan; leftovers keep for a day in the fridge and are best refreshed in a hot skillet rather than a microwave.
