Fried Panko Shrimp for 2
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The Spruce
Nutritional Guidelines (per serving) | |
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708 | Calories |
42g | Fat |
63g | Carbs |
19g | Protein |
Nutrition Facts | |
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Servings: 2 | |
Amount per serving | |
Calories | 708 |
% Daily Value* | |
Total Fat 42g | 54% |
Saturated Fat 4g | 21% |
Cholesterol 139mg | 46% |
Sodium 901mg | 39% |
Total Carbohydrate 63g | 23% |
Dietary Fiber 3g | 12% |
Total Sugars 4g | |
Protein 19g | |
Vitamin C 0mg | 0% |
Calcium 141mg | 11% |
Iron 5mg | 25% |
Potassium 220mg | 5% |
*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.
Ingredients
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10 to 12 medium raw shrimp or 8 to 10 large raw shrimp
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1/4 teaspoon kosher salt
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1/2 cup all-purpose flour
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1 large egg
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1 teaspoon yogurt or milk
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1 cup panko breadcrumbs
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Vegetable or peanut oil, for frying
Steps to Make It
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Gather the ingredients.
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If the shrimp are in the shell, peel and devein them. You can leave the tails on for looks or remove them.
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Sprinkle the shrimp lightly with salt.
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Place the flour in a small shallow dish.
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Beat the egg with the yogurt or milk, until thoroughly combined, and pour into another small shallow dish or bowl.
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Place the panko in a third dish.
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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.
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As the oil heats, coat the shrimp evenly with the flour in the first bowl.
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Working with a few shrimp at a time, transfer them to the egg mixture and turn over to coat with egg.
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Finally, transfer shrimp to the bowl with the panko and coat with an even, thin coat of crumbs. Repeat with the remaining shrimp.
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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.
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Turn the shrimp over and cook for an additional minute or two, or until the second side is golden brown.
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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.
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Serve hot and enjoy.
Tip
- While these shrimp are good on their own, they're even better with chermoula (spicy herb sauce), red table salsa, or sweet and sour sauce.
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