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Crazy Crunchy Jumbo Shrimp

Ingredients

  • 1 bag 16-22 jumbo or colossal shrimp
  • 1/2 c. dill pickle juice from the jar
  • 2 tbsp. fish sauce
  • 1 tsp. sugar
  • 1 tsp. worchestershire sauce
  • 1 Meyer lemon
  • 1 c. plus 1/2 c. plain flour
  • 1/2 c. seasoned flour
  • 3/4 c. low fat milk
  • 1 egg
  • 1 tsp. paprika, divided
  • 2 tsp. dried parsley
  • 1 c. Panko
  • kosher salt and cracked blacked pepper to taste
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Crazy Crunchy Jumbo Shrimp

by Smokinhotchef
Time: 35 minutes prep, 3 minutes cook
Servings: 10
 

Directions

  1. In a medium bowl, combine pickle juice, fish sauce, sugar, worchestershire, juice of lemon and kosher salt and pepper to taste.
  2. Refrigerate covered for 30 minutes to 1 hour.
  3. About 10 minutes before you are ready for your shrimp, heat oil in a heavy bottom pot or dutch oven. Fill with about 2 inches of oil. Bring up to 375* F.
  4. Get three shallow dishes. In dish 1, add 1 c. plain flour and 1/2 tsp. paprika. In dish 2, add seasoned flour, remaining plain flour, milk and egg. Blend well. In dish 3, add panko, remaining paprika and parsley. Season dish 1 and 3 with kosher salt and pepper to taste.
  5. Drain excess marinade off shrimp. Toss in plain flour and shake off excess. Dip in wet mix and toss in panko. Transfer to a platter until all have been coated.
  6. Fry in small batches until golden brown and floating- about 3 minutes.
  7. Drain on paper towels until ready to plate. Serve with Sweet and Sour sauce or whatever your favorite dipping sauce desired.
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Summary

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1 vote | 4291 views
1 review | 0 comments

There's nothing wimpy 'bout these shrimpys. Amazing flavor and super crispity crunch in this recipe that's perfect for any occasion. These morsels get a power packed boost from a complex yet simple marinade that's simply out of this world. Try to eat just one- I dare you.!! Three or four of these bad boys will easily stand in as a main course or pair well with a favorite green salad!!

Reviews

  • Smokinhotchef
    February 20, 2012
    The marinade for these shrimp really make them POP! If you don't like pickles, sub in the same amount of beer or gingerale!!
    I've cooked/tasted this recipe!
    This is a variation