Panko Crusted Shrimp

5.0(13)

Found this gem on the Canadian Food Network. Christine Cushing is the author. It has become our favorite shrimp recipe. Use your imagination to season the flour. Do keep it simple so your don't overpower the crisp, clean flavor of the shrimp. I like to use 1 teaspoon of lemon pepper. This can be used as an appetizer, or a main dish served with your favorite rice recipe. Our rating system for keeper recipes is simple. "Make again", "Can I have seconds", and the very rarely used "Orgasm". This recipe rates a definate "Orgasm".

by MTDavids·published 2006-06-26

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Servings

(8–10)

Total time

30 min

prep 15 min

Calories / serving

1205 kcal

Ingredients (9)

serves

1 cup seasoned flourflour
3 large eggsegg
3 tablespoons milkmilk
40 large shrimpshrimp
1 cup panko breadcrumbsbreadcrumbs
2 tablespoons parsley, choppedparsley
1 cup plum sauceplum-sauce
2 tablespoons prepared horseradishprepared-horseradish
4 cups vegetable oilvegetable-oil

Instructions (11 steps)

01Add seasoned flour to a shallow baking dish for dredging.
02In a bowl, beat together eggs, milk, and parsley.
03Add panko to a second shallow baking dish.
04Dredge shrimp in flour, then egg mixture, and coat with panko.
05Pour oil in a heavy skillet and heat to medium high.
06

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Rich recipe — supports nutrition-aware planning.