There’s such a wonderful versatility to shrimp, and I think that’s why so many cooks love to work with it.  It’s appropriate for luncheons, dinners, hors d’oeuvres. It’s great served on a hot summer day as a salad or in a Tuscan cheesy wine sauce with pasta on a chilly fall evening. It lends itself to being sautéed, broiled, stewed, roasted, boiled—and to me, the best of all: deep fried, having been dipped in egg, and then flour and panko crumbs. You’ll find it’s perfect for a special occasion!

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FRIED SHRIMP—Crunchy and Delicious

SERVINGS 3-4 CHANGE SERVING SIZE

COOK TIME 5minutes

PREP TIME 30minutes

READY IN 40minutes

Ingredients

• Ingredients
• 20 large, raw shrimp thawed
• 2 Tbsp water
• 1 cup flour
• 1 cup panko bread crumbs in a dish
• salt and pepper to taste
• Dipping sauce
• 1 cup mayonnaise
• 2 tbsp prepared horseradish to taste

Instructions

1. Rinse shrimp, dry with paper towel. “Butterfly” them by slicing down the back, leaving tails on.
2. Heat cooking oil in a good sized pot, until shimmering, about 350 degrees
3. Beat eggs and water together in a small dish
4. Submerge each shrimp in egg mixture for a several seconds; then toss with flour, making sure it’s thoroughly coated
5. Dip again in egg mixture, then in panko crumbs
6. Try adding one shrimp to oil; it should be hot enough to bubble and sizzle, but not so hot as to smoke or burn
7. Add the shrimp, a few at a time, frying for about 3 minutes, until golden
8. Drain the fried shrimp on a rack, over paper towel
9. Serve with lemon wedges and dipping sauce