INGREDIENTS:
- 1 pound raw shrimp, peeled and deveined 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
INSTRUCTIONS:
- 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 two inches of canola or vegetable oil in a deep pot to around 350 degrees.
- Deep-fry the shrimp in batches, frying about 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.
- Enjoy!
Source: Center Cut Cook
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