Really good. This is a family favorite. I do eat some them from the pan!
Shrimp are coated in a thin tempura-style batter and dredged in a breadcrumb coating before they're cooked to pump up the crunch.
More From Cooking Light
Total: 25 Minutes
- 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
- 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
- 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. 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.
Only you will be able to view, print, and edit this note.Add Note