Crispy Coated Shrimp

This Crispy Coated Shrimp recipe yields a delightful dish that combines the rich flavours of shrimp with the satisfying crunch of a well-seasoned coating. Perfect for any occasion, it’s sure to be a hit with family and friends. Enjoy!

Prep Time 20

Cook Time 10

Total Time 30

Servings People

Ingredients

500 g Large shrimp peeled and deveined, tails left on
1 cup All-purpose flour
2 large eggs beaten free range
2 cups breadcrumbs Panko
1 tsp salt
1/2 tsp black pepper
1/2 tsp garlic powder
1/2 tsp paprika
1/4 tsp cayenne pepper
vegetable oil for frying

Instructions

Rinse the shrimp under cold water and pat dry with paper towels.
500 g Large shrimp
In the first shallow bowl, place the all-purpose flour.
1 cup All-purpose flour
In the second bowl, beat the eggs.
2 large eggs
In the third bowl, combine the panko breadcrumbs with salt, black pepper, garlic powder, paprika, and cayenne pepper
2 cups breadcrumbs, 1 tsp salt, 1/2 tsp black pepper, 1/2 tsp garlic powder, 1/2 tsp paprika, 1/4 tsp cayenne pepper
First, dredge each shrimp in the flour, shaking off any excess.
Next, dip the shrimp into the beaten eggs, ensuring it is fully coated.
Finally, roll the shrimp in the seasoned breadcrumbs, pressing gently to adhere.
In a frying pan or deep fryer, heat the vegetable oil to 175°C (350°F).
vegetable oil
Carefully place the coated shrimp in the hot oil, frying in batches to avoid overcrowding.
Fry each batch for 2-3 minutes per side, or until golden brown and crispy.
Use a slotted spoon to remove the shrimp and place them on paper towels to drain excess oil.
Transfer the shrimp to a serving platter. Serve immediately with your choice of dipping sauces and sides.

Equipment

Shallow bowls for dredging
Frying pan or deep fryer
Paper towels for draining

Nutrition