Crunchy Shrimp Recipes

CRUNCHY FRIED SHRIMP

Steps:

• In a medium bowl, stir flour, cornstarch, salt, baking powder, egg whites, water and oil together with a whisk.
• Pour out a liberal amount of cornflake crumbs on a dinner plate.
• Roll each shrimp well into batter mixture and quickly roll in cornflake crumbs.
• Deep fry shrimp about 7 at a time till golden brown.
• Drain on paper towels.
• Serve with cocktail and/or tartar sauce.

CRUNCHY FRIED SHRIMP

Steps:

• Beat eggs in a medium bowl until frothy. Mix flour, salt and pepper in another medium bowl. Dredge shrimp in flour, shake off excess. Dip shrimp into eggs, then press shrimp into Panko; turn shrimp over and press into Panko again to coat both sides.
• Pour enough oil into heavy large pot to reach depth of 2 inches; heat to 350 degrees F. Working in batches, add shrimp to hot oil; deep-fry until cooked through, about 1 minute. Using tongs transfer shrimp to paper towels to drain. Arrange shrimp on platter. If desired, serve with Kikkoman Tonkatsu Sauce for dipping.

CRUNCHY SHRIMP FAJITAS

Steps:

• Mix refried beans and chili powder together in a microwave-safe bowl. Microwave on high until heated through, about 2 minutes. Cover to keep beans hot.
• Heat oil in a large skillet over high heat. Add shrimp, green bell pepper, red bell pepper, and onion. Stir in soy sauce, fajita seasoning, and lemon pepper. Cook and stir until shrimp is evenly coated and lightly browned, about 5 minutes.
• Bring shrimp mixture to the table in the hot skillet. Spread refried beans over tostada shells; pile shrimp mixture on top.

CRUNCHY SHRIMP FRITTERS

Steps:

• Grate 1 teaspoon zest from lemon, then cut in half. Place both halves and 4 cups water in a saucepan; bring to a boil and add 1 tablespoon salt. Add shrimp; return to a boil, then reduce heat and simmer until just cooked through, about 1 minute. Drain; let cool 15 minutes. Peel and cut into a 1/4-inch dice (about 1 1/2 cups).
• Heat 1 1/2 inches oil in a medium heavy-bottomed pot over medium until a deep-fry thermometer reads 350°F. Whisk together flour, baking powder, sugar, 1 teaspoon salt, and lemon zest. Whisk seltzer and egg into dry ingredients. (Batter should have the consistency of thick honey. If too thick, add more seltzer; if too thin, add 1 tablespoon rice flour.) Stir in shrimp.
• Working in batches, and using two tablespoons (one to scoop, one to scrape), drop batter in oil. Fry, turning occasionally, until cooked through and golden brown, 3 to 4 minutes, adjusting heat as needed to keep oil between 340° and 350°. Transfer to a paper-towel-lined baking sheet; sprinkle with salt. Serve immediately with tartar sauce and lemon wedges and zest.

AIR FRYER SHRIMP

Steps:

• Pat the shrimp dry and place in a large bowl. Top with the oil, lemon zest and juice, garlic powder, parsley, oregano, salt, and pepper. Toss to combine evenly, then cover and set aside at room temperature for 15 minutes or refrigerate for 1 hour (if you leave the shrimp for longer, the citrus juice will start to break them down).
• Stir the breadcrumbs and Parmesan together in a shallow baking dish (a pie plate works well). In a separate dish, beat the egg. Keep a baking sheet handy and line with parchment paper for easy cleanup.
• Remove the shrimp from marinade and shake off any excess. Dip in the beaten egg, shake off excess, then dip in the breadcrumb mixture to coat both sides. Place on the prepared baking sheet.
• Preheat the air fryer to 390 degrees F. Coat the basket with non-stick spray, then place the shrimp in the basket in a single layer, ensuring that they do not overlap (you'll likely need to cook the shrimp in batches). Coat the top of the shrimp with nonstick spray, then slide the basket into place.
• Air fry the shrimp for 2 minutes, remove the basket, then with tongs, carefully flip the shrimp. Return to the air fryer and continue cooking until the shrimp look light golden brown and are opaque and cooked through, about 2 minutes more (shrimp cook fast!). Repeat with remaining shrimp (if you like, you can keep the first batch warm in a 200 degree F oven while you finish the rest). Enjoy hot, sprinkled with parsley, chives, and a squeeze of fresh lemon juice as desired.

CRUNCHY CHILI LIME SHRIMP

Steps:

• Preheat oven to 425°. Place the first 7 ingredients in a greased 15x10x1-in. pan. Finely grate zest from lime. Cut lime crosswise in half; squeeze juice. Add zest and juice to shrimp mixture; toss to coat., In a small bowl, combine crushed chips, cilantro and oil; sprinkle over shrimp mixture. Bake until shrimp turn pink, 12-15 minutes. Top with tomatoes and avocado. If desired, serve with additional lime wedges and cilantro.

CRUNCHY SHRIMP

Steps:

• First, mix the flour and 1 cup water together. Then stir in the sugar. Put the shrimp into the batter and thoroughly cover.
• Remove the shrimp and put into a mixing bowl that contains the panko and cover the shrimp with the panko.
• Heat the soybean oil in a large, heavy pot to about 350 degrees F. Fry the shrimp until golden brown and crispy, about 4 minutes. Serve with the dipping sauce.