Pan-Fried Shrimp

Photo: Kiyoshi Togashi; Styling: Sarah Smart

Shrimp are coated in a thin tempura-style batter and dredged in a breadcrumb coating before they're cooked to pump up the crunch.

Yield: Serves 4 (serving size: about 4 1/2 ounces shrimp)
Total:
Recipe from Cooking Light

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Recipe Time

Hands On: 25 Minutes
Total: 25 Minutes

Nutritional Information

Amount per serving
  • Calories: 435
  • Fat: 23.1g
  • Saturated fat: 2g
  • Monounsaturated fat: 13.6g
  • Polyunsaturated fat: 6.5g
  • Protein: 30.2g
  • Carbohydrate: 22.8g
  • Fiber: 0.9g
  • Cholesterol: 252mg
  • Iron: 4.3mg
  • Sodium: 610mg
  • Calcium: 52mg

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

Preparation

  1. 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.
  2. 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.
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