Am I the only one that really craves seafood during the Summer? What is it about the long hot days that does it, I guess anything that reminds me of the beach will get my craving going! In all honesty, I could tear up the recipe I’m sharing today at ANY time of the year! These panko fried shrimp are just as good (if not better!) than any you will find at your local seafood joint! Pair them with my recipe for a classic cocktail sauce and you’re in shrimp heaven!
Ingredients
Cocktail Sauce:
1 1/2 Cup Ketchup
1 1/2 Tbls Prepared Horseradish, cream style
Shrimp Assembly:
1 1/2 Pounds Shrimp, shell removed and de-veined, whatever size you prefer we used larger
2-4 Cups Panko Breadcrumbs, plain
2 tsp Garlic Powder, Onion Powder (this is just a guide and about how much I used, season to your preference)
3 each Eggs, beaten
1 Cup All-purpose flour
Salt and Pepper to taste
Vegetable Oil for frying
Directions
An hour or so ahead of time make the cocktail sauce by combining the two ingredients in a bowl and mixing together. Cover with plastic wrap and let sit in fridge. Now, before cooking the shrimp we have to get our station set up. You will need two plates and a bowl. On the first plate you are going to put the flour. Season with half of the garlic powder, onion powder, salt and pepper. In the bowl crack the eggs and beat them. On the remaining plate put half of the breadcrumbs and season with the rest of the seasoning. Place your oil about half way up a deep sided frying pan over medium heat. Your station should be set up like this:
Now take the shrimp a couple at a time or one by one into each “station” making sure it is fully coated. In the flour knock off the excess, place into the egg, then into the breadcrumbs and finally into the hot oil. These only cook for 3-5 minutes total so then they look golden brown they’re done. You may need to replenish your breadcrumbs. So, just add more to the plate and season them just like before. Place the cooked shrimp onto a drying rack over a cookie sheet or something the excess oil can drip off onto.
If you want to keep the shrimp warm while you fry the rest you can place it into a warm oven set to 170 degrees or however low your oven will go. This is so easy, just serve it with the cocktail sauce and some lemons if you like and that’s it!
I hope you enjoyed this recipe, thanks so much for stopping by!
- Cocktail Sauce:
- 1 1/2 Cup Ketchup
- 1 1/2 Tbls Prepared Horseradish, cream style
- Shrimp Assembly:
- 1 1/2 Pounds Shrimp, shell removed and de-veined, whatever size you prefer we used larger
- 2-4 Cups Panko Breadcrumbs, plain
- 2 tsp Garlic Powder, Onion Powder (this is just a guide and about how much I used, season to your preference)
- 3 each Eggs, beaten
- 1 Cup All-purpose flour
- Salt and Pepper to taste
- Vegetable Oil for frying
- An hour or so ahead of time make the cocktail sauce by combining the two ingredients in a bowl and mixing together. Cover with plastic wrap and let sit in fridge.
- Now, before cooking the shrimp we have to get our station set up. You will need two plates and a bowl.
- On the first plate you are going to put the flour. Season with half of the garlic powder, onion powder, salt and pepper.
- In the bowl crack the eggs and beat them.
- On the remaining plate put half of the breadcrumbs and season with the rest of the seasoning.
- Place your oil about half way up a deep sided frying pan over medium heat.
- Now take the shrimp a couple at a time or one by one into each “station” making sure it is fully coated. In the flour knock off the excess, place into the egg, then into the breadcrumbs and finally into the hot oil.
- These only cook for 3-5 minutes total so then they look golden brown they’re done.
- You may need to replenish your breadcrumbs. So, just add more to the plate and season them just like before.
- Place the cooked shrimp onto a drying rack over a cookie sheet or something the excess oil can drip off onto. If you want to keep the shrimp warm while you fry the rest you can place it into a warm oven set to 170 degrees or however low your oven will go.
- This is so easy, just serve it with the cocktail sauce and some lemons if you like and that’s it!
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Oh yum! I love seafood all the time and these look perfect!
I think Panko is way better than any solo flour dredge. I just can not fry anything without it. Thanks for linking up to Inspiration in Progress.
This looks amazing!! I love shrimp and cook it often. I found this recipe on Sugar & Spice on the 733 Blog. I am co-hosting Tasty Tuesdays this week and would love for you to link up this recipe.
Lori
Lori’s Culinary Creations
My oldest son would love this, Dana! I’ve pinned this to try one of these times when we have shrimp! Thanks for sharing at All My Bloggy Friends this week – I’ve also shared this on Facebook 🙂
That’s brilliant to put them on a drying rack (why did I never think of it!). I love how easy these are. Thanks for sharing on Foodie Friday
These look wonderful. I love shrimp!!! Thank you for sharing at the hop. ( you will be featured at Katherines Corner on Monday xo
I love seafood and I could eat shrimp any time, not just during the summer. I will be sure to make this very soon!
Sounds yummy and definitely looks like restaurant quality. Must make!
These look really good Dana, found your post on The Weekend Potluck! Pinning to my Sensational Seafood board.
We’re also hosting our SUPER SUNDAY Link Party now through Tuesday evening, stop on over and link this up, our readers would love it too!
Lori
Who Needs A Cape? (Not Your Average Super Moms!)
[…] Panko Fried Shrimp with classic cocktail sauce from This Silly Girls […]
YUMMY! I love shrimp! Thanks for linking to my Pin Me Linky Party.
The shrimp looks delicious! Thanks for sharing on my blog hop. This week’s blog hop is up! What Are You Doing? Blog Hop #15
yet another wonderful recipe Dana!!
I’ll be featuring you this week @ Inspire Me Fridays, thank you so much for sharing!
Saw this recipe yesterday and just tried it today. It was fantastic. I will be doing this quite often from now on. I didn’t know that it could be this simple.
YAY, thanks so much for letting us know. This makes my day. 🙂