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Crunchy Fried Shrimps
Brought to you by Adham ICSA
U.S. to Metric and Metric to U.S.
1 pound raw shrimp, peeled and deviened with the tails attached (I used 31-40 count shrimp. This means that there’s 31-40 shrimp per pound)
1/2 cup flour
2 eggs lightly beaten
1 1/2 cups Panko bread crumbs
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon garlic powder
vegetable oil or canola oil for frying
lemon slices for garnish
cocktail sauce for dipping
Use paper towels to pat the shrimp dry. Toss the shrimp with salt, black pepper and garlic powder.
Gather three shallow dishes. I like to use cake pans . In one pan, add 1/2 cup flour. In another pan add 2 eggs, lightly beaten. In the third pan add 1 and 1/2 cups panko bread crumbs.
Dip each shrimp in flour, then egg, then panko bread crumbs. Use your fingers to press the bread crumbs onto each piece of shrimp.
Heat about one and a half or two inches of canola or vegetable oil in a deep pot to around 350 degrees.
Deep-fry the shrimp in batches, frying about 5 or 6 shrimp at a time. The shrimp will cook very quickly! When they are golden brown, use a slotted spoon to remove them from the pan, and transfer them to a paper towel lined plate. Continue cooking the shrimp in batches until all shrimp are fried and golden brown.
Serve with lemon slices and/or cocktail sauce.
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