Fried Shrimp


I like to serve platters of fried shrimp in place of the usual shrimp cocktail for holiday parties. Served with either homemade seafood cocktail sauce or tartar sauce, these are perfect with drinks. Perfect fried shrimp are crispy on the outside and when breaded in Japanese panko crumbs, the coating on these will stay crispy for several hours

Getting the panko crust on these is simple. I add a bit of flour to beaten eggs, creating a thin batter. When the shrimp are first coated in this batter and then rolled in the panko crumbs, the crumbs adhere perfectly and stay on the shrimp when fried. Buy the largest shrimp you can find, they are easier to work with and produce the most succulent end result.

In the recipes for the cocktail dipping sauces that follow, dehydrated minced onion is used. It is important to use dehydrated and not fresh minced onion here. As the onion rehydrates, it absorbs some of the moisture from the other ingredients resulting in a dipping sauce that is thicker and easier to manage for casual cocktail dipping.

Fried Shrimp
1 pound jumbo peeled, uncooked shrimp (11-15 per pound)
Garlic powder
2 eggs
2 teaspoons all purpose flour
3 cups Kikkoman Japanese panko bread crumbs
Canola, vegetable or peanut oil for shallow pan frying

Place the peeled shrimp on paper towels and pat dry. Season lightly with garlic powder.

Wisk the eggs and flour together until no lumps of flour remain. Place the panko crumbs in a pie plate.

Place the seasoned shrimp in the egg batter. With a fork, lift each shrimp from the batter and place in the panko and turn over to coat the shrimp well.

Preheat about 1½ inches of oil in a large sauté pan and heat over medium high heat. Reduce the heat to medium and place the shrimp in a single layer in the oil without crowding them. Fry until golden brown on both sides. Remove to drain on paper towels.

Serve hot or at room temperature. A pound of 11/15 jumbo shrimp will serve 4-5 people as an appetizer or 2-3 people as a main course.

Shopping note: Japanese panko breadcrumbs are available these days in most major supermarkets in the Asian aisle or next to the regular style breadcrumbs.

Seafood Cocktail Sauce
1 cup ketchup
1 teaspoon dehydrated minced onion
½ teaspoon dried tarragon
1 teaspoon dill pickle relish
2 teaspoon prepared horseradish
2 teaspoons Worcestershire sauce

Combine all of the ingredients in a small bowl and mix well. Cover and refrigerate for at least an hour before serving to let the flavors combine. Stir before serving. Recipe can be easily doubled or tripled. Makes about a cup of sauce.

Perfect Tartar Sauce
1 cup mayonnaise
3 teaspoons dill pickle relish
1 teaspoon dehydrated minced onion
1 teaspoon dried tarragon

Combine all of the ingredients in a small bowl and mix well. Cover and refrigerate for an hour before serving to let the flavors combine. Stir before serving. Recipe can be easily doubled or tripled. Makes about a cup of sauce.

    • claudia lamascolo
    • December 24th, 2010

    oh by the way love the snow!!!!!

    • claudia lamascolo
    • December 24th, 2010

    I just love fried shrimp and the smell, can’t wait to eat them! Merry Christmas Kathy hope all your days will be the merriest!
    xoxox

    • denizdalya
    • December 24th, 2010

    happy new year and best wıshes

  1. perfect cocktail sauce and perfect fried shrimp, can’t ever get enough of these babies………. hope your holiday is filled with joy, blessed memories and lip-biting foods

  2. This looks heavenly. Perfect for holidays parties.

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