Well, this is one of my favorite recipes in the world! You can make Panko Shrimp or use this same recipe and make Panko Chicken. It is very uncharacteristic of me not to measure when I cook, but this is one recipe that is hard to measure. I usually just scoop a few spoonfuls of flour into a pan and a few spoonfuls of Panko crumbs in a pan. If I need more, I just pour more. My aunt Jolene and I made these in Houston. Enjoy!!
Finally dip shrimp into Panko crumbs.
Heat oil and butter in a large saute pan over medium heat. Add shrimp and cook 2 minutes on each side, or until lightly browned.
Serve shrimp warm with cocktail or tarter sauce.
2 lbs large shrimp (16-20 count), peeled, deveined, and butterflied
3 Eggs, beaten
2-3 tbsp olive oil, plus more if needed
2 tbsp butter, plus more if needed
1. Peel and devein shrimp. Butterfly the shrimp. Sprinkle with salt and pepper.
2. Dip shrimp in flour, then egg, then Panko crumbs.
3. Heat oil in saute pan over medium heat. Add shrimp and cook on each side for about 2 minutes each, until lightly browned.
4. Remove from pan and serve with cocktail or tarter sauce.
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