Heat oil in a large skillet. Dip the shrimp in the egg, then coat the shrimp with bread crumbs. Fry the shrimp in the hot oil.
To Make The Easy Mango Shrimp Tacos:
Toss the shrimp in a
Cook breaded shrimp in 3 tablespoons butter until browned.
Remove from heat and keep warm.
For the sauce: Saute onion and garlic in the 2 tablespoons butter.
Add remaining ingredients except lemon juice.
Heat to boiling; reduce heat and simer for 15 minutes or until liquid is reduced to about 1 cup.
Add the lemon juice.
Add shrimp and toss to coat a bit.
Serve as an appetizer.
Easy - drain shrimp, add to a bowl and add in soft cream cheese. Chop green onion and add along with 4 to 5 good size tablespoons of mayo. Stir all together and serve! This recipe is easy to throw together and is very forgiving -- doesn't matter if the green onions are chopped well or how big the tablespoons of mayo are. It tastes good no matter what!
Chances are there won't be leftovers but if there are it lasts in the fridge for days -- make it over night and then let come to room temperature for the best flavor.
nd reserve 2 Tbspn. This recipe will go FAST!
After
Shrimp -- Peel, leave the tails on
ell.
To Make Coconut Shrimp:
In a bowl, whisk
nife down back of each shrimp.
Place flour, egg and
o coat all of the shrimp. Or, mix everything in a
hird bowl.
Gently press shrimp into flour to coat and
Preheat the oven to 400\u00b0F. Place shrimp on foil-lined baking pan. Spray with no stick cooking spray. Bake for 12-15 mins or until cooked through.
Meanwhile, cut bread in half lengthwise. Spread cut sides with mayonnaise. Layer with lettuce, tomato, onion and gherkins.
Top with shrimp. Cut into 4 equal lengths.
To make tartar sauce, stir together mayonnaise, capers, pickle, and tarragon and season to taste. Refrigerate until ready to use.
Dredge the shrimp in flour, dip in egg, then dredge in breadcrumbs, pressing firmly.
Half-fill a saucepan with oil and heat until a cube of bread browns in 30 seconds. Add the shrimp in batches, cooking for 2 minutes until golden. Garnish with chives and lemon and serve with potato wedges and tartar sauce.
xture on top of each shrimp, molding and smoothing to
ail shell on.
Split shrimp down the back; spread apart
et aside.
Dry the shrimp well with paper towels. Whip
Marinate shrimp up to over night. Mix breadcrumbs with spices. Coat each shrimp with breading. Place in single layer baking dish. Save marinade.
Stir melted butter and olive oil with remaining marinade. Pour over shrimp.
Bake 400 for 13 -15 minutes.
Serve as an appetizer with crackers or as a meal with rice and vegetable.
ail shells on.
Split shrimp down backs; spread apart, butterfly
ooking spray.
2. Rinse shrimp and set aside. In a
In medium saucepan, melt 2 Tablespoons of butter, cook onion until tender.
Add water; bring to boil.
Stir in noodles& sauce and continue boiling over medium heat, stirring occasionally, 8 minutes or until noodles are tender.
Meanwhile in large skillet, heat remaining 2 tablespoons of butter with olive oil.
add garlic; cook over medium high heat for 30 seconds.
Add shrimp& artichoke; cook, stirring occasionally, 3 minutes or until shrimp are pink.
Stir in parsley& pepper.
To serve, add shrimp mixture to noodles.
Drain cleaned shrimp and butterfly.
Place bread crumbs in bowl and pat large shrimp
on each side with crumbs.
Place on piece of foil and let
rest
for
15
minutes.
Whisk eggs, salt and pepper; set aside.
Heat
oil
in
skillet
and
dip breaded shrimp in eggs and then oil.
When lightly brown, turn and cook until lightly brown,
about
1
1/2
minutes
on each side. Remove from skillet
and
drain on paper towels.
Serve on platter with lemon wedges.
Makes 3 to 4 servings.