Ingredients
Equipment
Method
- Pat shrimp dry with paper towels.
- Set up breading station with 3 dishes. Flour in one, whisked egg and water in another and the breadcrumbs in the third. Set up a cooling rack inside a baking dish.
- Dredge each shrimp in flour to coat shaking off the excess. Then dip in egg wash to coat letting excess drip back onto the plate. Roll shrimp in breadcrumbs pressing lightly to adhere. Place on rack.
- Chill shrimp, on the rack, uncovered, in the refrigerator for at least 30 minutes.
- In large skillet, pour oil to a depth of ½-inch. Heat oil to 350F. over medium-high heat.
- Carefully lay shrimp in hot oil. Cook for 1-2 minutes per side or until golden brown and cooked through.
- Using a slotted spoon or tongs transfer shrimp to a rack lined with paper towels to drain. Immediately sprinkle lightly with salt.
Notes
Serve with your favorite cocktail sauce or read serving suggestions above.
