CRISPY BUTTERFLY SHRIMP
Japanese Panko bread crumbs give the shrimp a light, crispy breading, but they still have a nice Italian flavor. Enjoy!
Provided by Kerriedoll
Categories < 60 Mins
Time 1h
Yield 2 serving(s)
Number Of Ingredients 10
Steps:
- Peel, devein, and butterfly shrimp.
- On a plate, mix flour with salt and pepper to taste.
- On another plate, mix the bread crumbs with the parsley.
- In a bowl, lightly beat eggs and water.
- Using a garlic press, add garlic.
- Holding tail, place each shrimp into the flour mixture, then the egg mixture, and then the bread crumb mixture.
- Heat oil in skillet, pan-fry shrimp tail up for about two minutes, until nicely browned.
- Flip shrimp and repeat.
- Drain on paper towel-lined plate.
- Serve lightly sprinkled with coarse salt and lemon slices.
FRIED SHRIMP
Provided by Food Network
Time 25m
Yield 2 pounds of shrimp
Number Of Ingredients 9
Steps:
- Peel and devein the shrimp by using a pair of kitchen scissors to cut along the outer edge of the shrimp's back, cutting the shell so you can get to the vein. Using a small paring knife, cut along the outer edge of the shrimp's back, about 1/2 inch deep. If you can see it, remove and discard the vein that runs along right under the surface of the back, with your fingers or the tip of your knife. Your shrimp must have a butterfly cut.
- Preheat the oil in your fryer to 350 degrees F.
- Mix the ketchup, pepper, cumin, garlic, salt, lime juice, and 1 cup water in a bowl. Have another mixing bowl with some flour ready. You will immerse the peeled and deveined shrimp in the sauce, and then dip the seasoned shrimp, 1 by 1, into the flour. Carefully place in the fryer and cook for 2 minutes. Repeat until all the shrimp have been fried.
FRIED BUTTERFLIED SHRIMP
Steps:
- Preheat deep fryer or skillet with oil to 350 degrees F (175 degrees C).
- In a large bowl, pour in water and mix in cornstarch and eggs.
- Dip the shrimp into the mixture allowing them to be completely coated. Then roll the shrimp in the breadcrumbs. Coat the shrimp well with the breadcrumbs. Mix up the cornstarch batter again. Dip the breadcrumbs coated shrimp back into the cornstarch batter. Roll the shrimp in the breadcrumbs for a second time. Repeat for each shrimp.
- Drop shrimp, one at a time, into the hot oil and cook shrimp until they are golden brown.
Nutrition Facts : Calories 795.3 calories, Carbohydrate 83.9 g, Cholesterol 265.5 mg, Fat 34.8 g, Fiber 2.9 g, Protein 33.5 g, SaturatedFat 5.3 g, Sodium 609.7 mg, Sugar 3.5 g
FRIED SHRIMP
Provided by Ree Drummond : Food Network
Categories main-dish
Time 25m
Yield 2 to 4 servings
Number Of Ingredients 11
Steps:
- Combine the cornstarch and flour in one bowl, then beat the eggs and 1/2 cup water in a second bowl. In a third bowl, combine the panko and seasoned breadcrumbs. Bread the shrimp by dipping them first in the flour mix, then the egg wash, then the breadcrumbs.
- Heat about 1/2 inch of oil in a nonstick skillet over medium heat to 350 degrees F.
- Fry the shrimp in batches until golden and crispy, approximately 2 minutes per side. Drain on a paper towel-lined plate and season with salt and pepper. Serve with Cocktail Sauce.
- Stir together the ketchup and horseradish in a bowl. Chill until ready to serve.
AIR FRYER BUTTERFLIED SHRIMP
Light, airy, crispy butterflied shrimp air-fried to perfection. You will not miss the oil in this I promise. Serve with cocktail sauce for dipping if desired.
Provided by Soup Loving Nicole
Time 17m
Yield 4
Number Of Ingredients 10
Steps:
- Preheat an air fryer to 400 degrees F (200 degrees C).
- Combine flour, seafood seasoning, paprika, salt, parsley, and black pepper in a gallon-sized resealable plastic bag. Close and shake to combine.
- Using a paper towel, pat shrimp dry. Working in batches, add shrimp to the seasoned flour and toss to combine. Dip shrimp in the beaten egg and then in the panko bread crumbs. Place breaded shrimp in the basket of the air fryer, butterflied-side down; make sure to not overcrowd.
- Spray the tops with nonstick cooking and cook for 3 minutes. Using tongs, flip shrimp over and spray the the tops with nonstick cooking spray. Cook for 4 minutes more or until desired crispness. Serve immediately.
Nutrition Facts : Calories 283.6 calories, Carbohydrate 40.4 g, Cholesterol 265.6 mg, Fat 4.9 g, Fiber 0.5 g, Protein 27.5 g, SaturatedFat 1.4 g, Sodium 765.8 mg, Sugar 0.3 g
BEER-BATTERED FRIED SHRIMP
Mmmmm...comfort food:) These can be an appetizer or main dish, depending on what you pair them with--but there never seems to be enough because even the most hard-core seafood haters (like me...) seem to love shrimp! Go figure! If you can, get your shrimp (or any seafood, for that matter) at a fish market--the freshness and non "fishy" taste are worth the price.
Provided by JamesDeansGirl
Categories High Protein
Time 25m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Butterfly the cleaned shrimp so that they will look larger: hold them so that the underside is up; slice down its length, almost to the vein, to form the hinge.
- Spread and flatten to form the butterfly shape.
- Make a batter by mixing together the flour, beer, egg, sugar, and salt.
- Use a deep fryer and heat a few inches of peanut oil to 375*F.
- Dip the shrimp into the batter and fry until golden brown; drain on paper towels.
- Serve hot.
Nutrition Facts : Calories 319.2, Fat 5.2, SaturatedFat 1.1, Cholesterol 398.5, Sodium 646.6, Carbohydrate 12.9, Fiber 0.2, Sugar 3.3, Protein 48.8
BUTTERMILK FRIED SHRIMP
This classic New Orleans-style shrimp is dipped in buttermilk then coated in cornmeal before frying for a flavorful crunchy exterior.
Provided by Bon Appétit Test Kitchen
Categories New Orleans Shrimp Fry Deep-Fry Louisiana Dinner Summer Kitchen Olympics Bon Appétit
Yield Serves 4
Number Of Ingredients 14
Steps:
- Whisk salt, cayenne, garlic powder, paprika, oregano, thyme, black pepper, and onion powder in a small bowl to blend.
- Attach a deep-fry thermometer to side of a heavy wide pot. Add enough oil to measure 2". Heat over medium heat to 350°F.
- Meanwhile, place shrimp and 2 tablespoons spice mix in a medium bowl and toss to coat. Pour buttermilk into another medium bowl. Whisk flour and cornmeal in another medium bowl.
- Dip seasoned shrimp briefly in buttermilk, then coat with flour mixture. Working in batches, fry shrimp, stirring occasionally, until golden brown and just cooked through, about 4 minutes per batch. Transfer to paper towels to drain.
- Serve shrimp with rémoulade sauce.
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