Fried shrimp is an easy dish to prepare, especially when you’re limited on cooking time. The hardest part of preparing this dish is peeling the shrimp and keeping the tails in tact, but then again, you can always get shrimp that is already peeled and deveined. For this recipe, I like to use extra large shrimp, about 16-20 count. (16-20 count means there are 16 to 20 shrimp per pound). Though, large shrimp would work well.
This recipe is an adaptation of what my mother used to prepare for parties. She would marinate the shrimp in lemon for a couple of minutes just to get that flavor into the meat of the shrimp.
Ingredients
- 1 1/2 lbs extra large shrimp (16-20 ct)
- 1 lemon
- 1 cup flour
- 2 cups panko
- 2 eggs, beaten
- Salt and pepper
- 2 cups oil, for frying
Dipping Sauce
The dipping sauce I prepare is equal parts of soy sauce and rice vinegar with freshly ground pepper.
Directions
- Remove shells from shrimp without removing tails. Devein the shrimp.
- Marinate the shrimp in lemon juice, salt and pepper for about 5 minutes. Be careful not to marinate it too long, because you don’t want the shrimp to turn into ceviche.
- One by one, take the shrimp, dip in the egg, then into the flour, back into the egg and into the panko.
- Heat oil over medium heat.
- Fry for about 1 minute on each side. Be sure to shake off the excess panko before cooking.
- Drain and serve hot, ideally over rice.
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