These butterflied, hand-breaded, and lightly fried shrimps are a must try!
ingredients
30 mins
1.5-pound shrimp. Peeled, deveined, and butterflied
1 egg,
1 cup AP flour
1 cup panko breadcrumbs
2 cups canola oil
Shrimp seasoning:
3 tbsp Old bay seasoning
3 tbsp Cayenne powder
2 tbsp Smoked paprika
3 tbsp Cracked black pepper
1 tbsp Garlic powder
1 tbsp Onion powder
1 tbsp Salt
1 tbsp oil
preparation
14 mins
Clean and wash the shrimp.
Add half the shrimp seasoning to the raw shrimp and marinade for 20 mins.
Preheat oil to 350 degrees F.
Combine the flour and rest of the shrimp seasoning.
Create dipping stations. Flour wash. Egg wash. Bread crumb wash.
Dredge the shrimp in the above stations, in that order, and lay on wire rack.
Put raw shrimp in fridge for 10 mins.
Drop shrimp into hot oil and fry for 30-60 seconds or until golden brown. Remove with slotted spoon; drain on paper towel lined wire rack.
Bonus! Spicy Seafood Sauce recipe:
1/2 cup ketchup
3 tbsp horseradish
1 tbsp lemon juice 3 tsp hot sauce. (I use traditional Trini Pepper sauce. You can use franks red hot)
1 tsp Worcestershire sauce
