|Nutritional Guidelines (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 42g||54%|
|Saturated Fat 4g||21%|
|Total Carbohydrate 63g||23%|
|Dietary Fiber 3g||12%|
|Total Sugars 4g|
|Vitamin C 0mg||0%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
For years, fried shrimp have had a terrible reputation. Restaurants everywhere served tiny, dried-out shrimp surrounded by a thick layer of greasy batter or breading, made palatable only by a big serving of cocktail sauce. Done right, they're delectable—moist and flavorful on the inside, surrounded by a thin crunchy coating. It's easy to make your own with delicious results.
For extra-crispy shrimp, coat with panko breadcrumbs. Panko is a Japanese ingredient that is light and flakier than typical breadcrumbs and can be found in most grocery stores.
Shrimp are sorted and sold by "count," meaning the average number in a pound. The higher the number, the smaller the shrimp. For this recipe, choose medium (31 to 35) or large (21 to 30); that way the shrimp will cook through at the same rate that the panko browns, so they'll remain juicy.
10 to 12 medium raw shrimp or 8 to 10 large raw shrimp
1/4 teaspoon kosher salt
1/2 cup all-purpose flour
1 large egg
1 teaspoon yogurt or milk
1 cup panko breadcrumbs
Vegetable or peanut oil, for frying
Gather the ingredients.
If the shrimp are in the shell, peel and devein them. You can leave the tails on for looks or remove them.
Sprinkle the shrimp lightly with salt.
Place the flour in a small shallow dish.
Beat the egg with the yogurt or milk, until thoroughly combined, and pour into another small shallow dish or bowl.
Place the panko in a third dish.
Choose a heavy-bottomed pan, large enough to hold all the shrimp in a single layer. Pour enough oil into the pan to reach a depth of at least 1/2 inch (3/4 inch is preferred). Heat the oil over medium-high heat to 360 F.
As the oil heats, coat the shrimp evenly with the flour in the first bowl.
Working with a few shrimp at a time, transfer them to the egg mixture and turn over to coat with egg.
Finally, transfer shrimp to the bowl with the panko and coat with an even, thin coat of crumbs. Repeat with the remaining shrimp.
When the oil is hot, carefully add the coated shrimp in a single layer. Cook for about 2 minutes, or until the first side is a deep golden brown.
Turn the shrimp over and cook for an additional minute or two, or until the second side is golden brown.
Remove the shrimp and place on a rack or paper towels to drain. If using paper towels, remove the shrimp after a minute or two so they don't reabsorb the oil.
Serve hot and enjoy.