Fried Panko Shrimp
From Skruzel 12 years ago
- 20 min to make
- Serves 2
Using the panko crumbs for frying shrimp gives them a never-fail crisp and the shrimp stay moist. I remove the tails before coating and frying to make eating them easier, but tails can be left on if you prefer.
Ingredients
- 10 - 14 large shrimp (precooked) shopping list
- vegetable oil shopping list
- 1/2 cup all purpose flour shopping list
- 1/2 tsp paprika shopping list
- 1/4 tsp pepper shopping list
- 1/4 tsp salt shopping list
- 1/4 tsp garlic powder shopping list
- 1 egg shopping list
- 1 cup panko crumbs shopping list
- lemon wedges shopping list
How to make it
- Remove tails from large precooked shrimp
- Keep shrimp in cool water until ready to use
- Combine flour and paprika in small, shallow bowl
- Whisk egg in separate small, shallow bowl
- Pour panko crumbs in separate small, shallow bowl
- Coat bottom of large saucepan with 2 inches of vegetable oil. Heat oil over medium heat.
- Remove shrimp from water and place in one layer on a plate
- Sprinkle shrimp with salt, pepper, and garlic powder
- One shrimp at a time: coat with flour mixture then dunk into egg mixture then coat with panko crumbs.
- Gently place shrimp into hot oil and fry until golden brown
- Plate on paper towels and serve with lemon wedges
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