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Pan-Fried Shrimp

Photo: Kiyoshi Togashi; Styling: Sarah Smart
Hands-on time 25 mins
Total time 25 mins
Yield Serves 4 (serving size: about 4 1/2 ounces shrimp)
Shrimp are coated in a thin tempura-style batter and dredged in a breadcrumb coating before they're cooked to pump up the crunch.

Ingredients

  • 1 cup panko (Japanese breadcrumbs)
  • 1 tablespoon finely chopped fresh flat-leaf parsley leaves
  • 1/4 teaspoon kosher salt
  • 3 1/2 ounces rice flour (about 3/4 cup)
  • 2 1/4 ounces all-purpose flour (about 1/2 cup)
  • 1/2 teaspoon baking soda
  • 12 ounces chilled pilsner beer
  • 6 tablespoons canola oil, divided
  • 1 1/2 pounds peeled, deveined large shrimp

Nutrition Information

  • calories 435
  • fat 23.1 g
  • satfat 2 g
  • monofat 13.6 g
  • polyfat 6.5 g
  • protein 30.2 g
  • carbohydrate 22.8 g
  • fiber 0.9 g
  • cholesterol 252 mg
  • iron 4.3 mg
  • sodium 610 mg
  • calcium 52 mg

How to Make It

  1. Combine the first 3 ingredients in a shallow baking dish; toss to combine. Weigh or lightly spoon rice flour and all-purpose flour into dry measuring cups; level with a knife. Combine flours and baking soda in a large bowl, stirring with a whisk. Gradually add beer, stirring with a whisk until smooth.

    Peeling, Deveining, and Butterflying Shrimp
  2. Heat a large skillet over medium-high heat. Add 3 tablespoons oil to pan; swirl to coat. Dip half of shrimp in batter; shake off excess. Dredge shrimp lightly in panko mixture. Place shrimp in a single layer in pan, and cook for 2 1/2 minutes on each side or until golden brown. Remove shrimp from pan; drain on paper towels. Repeat procedure with the remaining oil, shrimp, batter, and panko mixture.