Frozen breaded shrimp straight from the shelf fries up golden and stays tender inside, ready in minutes. A sharp lemon aioli and a scatter of herbs turn it into something you'd order at a restaurant, without the wait.

Serves 2. 15 minutes, 10 at the stove.

About 2480 calories a serving, 50 g protein, 10 g carbohydrate, 256 g fat. From USDA figures for 86% of the ingredients; amounts are the recipe's.

Cook mode

1. Heat 2 cups of oil in a deep pan to 350°F [175°C]. While it comes to temperature, halve 1 lemon and juice it into a bowl with 1 egg yolk, then whisk in 2 tablespoons of melted butter, 1 minced garlic clove, salt, and pepper until thick and pale; this is your aioli.5 min
2. Working in two batches so the pan stays hot, lower 8 ounces of frozen shrimp into the oil and fry until the breading is deep gold and the tails curl back, about 3 minutes. Lift them to a paper towel and hold them warm while you fry the rest.6 min
3. Pile the shrimp onto two plates, zest the other lemon over them, scatter with torn parsley leaves, and dollop the aioli alongside for dipping.

Note Swap the aioli for tartar sauce or sriracha mayo to suit your mood. Leftovers keep three days chilled; reheat in a 400°F [200°C] oven for five minutes. Serve with a green salad or steamed rice to stretch the meal.