For me this is the only way I eat shrimp. Instead of reaching for regular old bread crumbs for this fried dish I turn to the power of panko (japanese style bread crumbs). The panko gives the shrimp a nice crispness.  I tend to buy the shrimp that is on sale, so I usually end up with the 50-55 count bag. The number on a bag of shrimp indicates how many shrimp you get per pound. The larger the shrimp the less you get per pound. The 50-55 count bag gives you a nice size shrimp for deep frying. My wife is not a fan of the larger shrimp. But use whatever you like.

What You Need:

Pre-cooked Frozen Shrimp

Panko bread crumbs

1 egg (beaten)

All-purpose flour

Cayenne pepper (if desired)

Cooking oil (I use canola, if you can afford try peanut)

What You Do:

Put the shrimp into a colander and run cold water on the shrimp until it thaws completely. At this point I like to remove the tails so I am not wasting my breading on them but you can leave them if you wish. Next I place the flour, beaten egg, and panko bread crumbs (w/cayenne to taste) into 3 separate containers. The shrimp is then placed into the flour, then the egg, and then into the panko. Make sure you don’t drip egg into the panko or soon you will have a bunch of small panko balls.

ShrimpBreading < Heat your oil to 375 degrees and place 4-5 shrimp into the oil at a time. Cook for 1-2 minutes or until golden brown and delicious. Place the shrimp on plate with paper towel or on a rack on a sheet pan with newspaper underneath. This is so you can wick away excess oil. The rack method would be best, but the paper towel method also helps. If you are cooking a big batch I recommend putting them in your oven on the warm setting while the others cook.

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I'm Eric. I live in Ann Arbor, MI with my wife, 3 kids, and a flock of ducks. I love grocery shopping, trying new fruits, farmer's market, and traveling.
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