Description
Crispy and flavorful Fried Shrimp made with extra-large shrimp coated in a seasoned panko breadcrumb mixture, then fried to golden perfection. This quick and easy recipe is perfect for a delicious appetizer or main dish, served with classic tartar and cocktail sauces along with fresh lemon wedges and parsley for garnish.
Ingredients
Scale
Shrimp and Coating
- 1 Pound Extra-Large Shrimp (Tail-on, Peeled, and Deveined)
- 1 cup Panko Bread Crumbs
- 1/2 Teaspoon Salt
- 1/4 Teaspoon Black Pepper
- 1/4 Teaspoon Paprika
- 2 large Eggs (Beaten)
For Frying and Serving
- Vegetable Oil (For Frying)
- Tartar Sauce (For Serving)
- Cocktail Sauce (For Serving)
- Lemon Wedges (For Serving)
- Fresh Parsley (For Garnish)
Instructions
- Prepare Coating: In a shallow dish, combine the panko bread crumbs, salt, black pepper, and paprika. Mix well and set aside.
- Dip Shrimp: Dip each shrimp into the beaten eggs, allowing any excess egg to drip off for even coating.
- Coat Shrimp: Roll the egg-dipped shrimp into the seasoned panko bread crumb mixture, pressing gently to ensure an even and thorough coating. Repeat for all shrimp.
- Heat Oil: In a deep skillet or pot, heat vegetable oil over medium-high heat until it reaches 350°F (175°C), suitable for frying.
- Fry Shrimp: Carefully place the coated shrimp into the hot oil without overcrowding the pan. Fry in batches if needed to maintain temperature and crispiness.
- Cook Until Golden: Fry shrimp for about 2-3 minutes on each side, or until golden brown and crispy. Adjust time based on shrimp size to avoid overcooking.
- Drain Excess Oil: Use a slotted spoon or tongs to transfer fried shrimp to a paper towel-lined plate to drain excess oil and retain crispness.
- Repeat Frying: Continue frying the remaining shrimp in batches, repeating the previous steps.
- Serve: Serve the fried shrimp hot with tartar sauce, cocktail sauce, lemon wedges on the side, and garnish with fresh parsley for a vibrant presentation. Enjoy your crispy fried shrimp!
Notes
- Ensure oil temperature is steady at 350°F for best crispy results and to avoid greasy shrimp.
- Do not overcrowd the frying pan to maintain oil temperature and even frying.
- Use fresh shrimp for best taste and texture.
- The recipe can be doubled for larger gatherings, frying shrimp in batches.
- Alternative coatings like seasoned flour or crushed crackers can be used if preferred.
