These delicate little morsels of the sea are breaded using three steps breading process which gives them a super crispy crunchy exterior. They are super sweet om the inside and super easy to make. Use standard frozen shrimps, make sure you find shrimps that are frozen and that have been deveined with the shell on is perfectly fine. Give them a quick thaw, basically what you will do is fill a large bowl with cold water and pit the shrimp balls in there and let them sit in the cold water bath for ten minutes which is just enough time to get them thawed out and they won’t get waterlogged.
While they are soaking, get your breaded ingredients ready. Get a third a cup of flour in a bowl then add in seasoned pepper and mix that together then set aside. For the wet ingredients, crack two large eggs into a bowl and add one tablespoon of water then whisk that together, the water will help break the whites of the eggs so you won’t get any clumps of eggs on the shrimps.
Add the panko breadcrumbs to a bowl and these breadcrumbs are what will give your fried shrimps a super delicate and crunchy texture, a season that with about a quarter teaspoon of pepper. To peel your shrimps, grab them by their legs then pinch with your thumb and the shell will just slip right off the shrimps. If you find shrimps that have already been peeled with the tail still on then you can use that. Once you get all your shrimps prepared, start the breading process.
Take your shrimps one by one and dip them on the flour then dip them in the beaten egg then dip them in the breadcrumbs and put them on a plate. Repeat the same process until all the shrimps are breaded then fry them up. If you do not want to fry all your shrimps, this is the stage you can freeze them, put them into a cookie sheet and place them into a freezer. Once frozen, put them in a baggie and use them within six months. Get your vegetable oil heated in a cast-iron skillet over medium-high heat and bring the oil to 350 degrees Fahrenheit.
Lay the shrimps gently into the hot oil and don’t overcrowd your pan, fry them about ten at a time. Fry the shrimps between two and two and a half minutes they will be golden brown when they are done. If you are using frozen shrimps, you will fry them for about three minutes to make sure they are cooked through. Place them on a wire rack lined with paper towel then serve them with cocktail sauce.
- approx. 1 pound 41-60 size frozen shrimp with the shells on
- 1/2 cup flour
- 1 tsp seasoned salt
- 2 large eggs
- 1 1/2 cups panko bread crumbs
- 1-quart vegetable oil (for frying)
- Place shrimp into a large bowl filled with cold water to thaw. Separate shrimps so they thaw evenly. Let sit for about 10 minutes.
- In a small bowl combine flour with seasoned salt. Mix to combine.
- In another small bowl, whisk eggs with 1 Tbsp water.
- In yet another bowl, add panko breadcrumbs and season with an additional 1/4 tsp seasoned salt.
- When shrimp are thawed, peel leaving the tail attached. Place into a colander to drain well.
- To bread, coat shrimp in flour, then egg, then panko breadcrumbs. Set onto a plate. Continue with remaining shrimp.
- To fry, heat oil in a heavy pan over medium-high heat to 350*F. Working in batches, fry for 2 to 2 1/2 minutes or until golden brown and done on the inside.
- Do not overcook it. When golden brown, remove to a draining rack and let drain. Serve with cocktail sauce. Makes 40-60 shrimps. Enjoy.