Soak shrimp in bowl with milk.
In a bowl put panko bread crumbs and another bowl put corn starch. Dredge the shrimp in the corn starch, then again in the milk and finally in the panko bread crumbs & set aside.
Heat a large skillet to 300 degrees F. Drop shrimp in and fry until golden brown. Remove from oil with a slotted spoon. Drain fried shrimp on paper towels lined plate.
In a large bowl combine fried shrimp with prepared sauce until evenly coated. Pile high on a bed of shredded cabbage and garnish with scallions.
To Make The Easy Mango Shrimp Tacos:
Toss the shrimp in a
Butterfly shrimp by cutting the inner curve of the shrimp deeply, but not all the way through.
Press to flatten on your cutting board.
Dredge the shrimp in the flour, shaking off excess.
Then dip into the egg whites and then into the coconut.
Fry shrimp in a deep fat fryer or deep skillet, a few at a time, for 1-1.5 minutes or until golden brown.
Drain on a clean paper bag.
To make dipping sauce, warm the preserves in a small skillet until it melts, and stir in pina colada mix.
Serve warm dipping sauce with fried shrimp.
Peel, devein and wash shrimp.
In a medium bowl
own the back of the shrimp. Leave tails on.
Season
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.
he cashews back into the shrimp mixture. Cook until the sauce
nd reserve 2 Tbspn. This recipe will go FAST!
After
Soak shrimp in bowl with milk.
In a bowl put panko bread crumbs and another bowl put corn starch. Dredge the shrimp in the corn starch, then again in the milk and finally in the panko bread crumbs & set aside.
Heat a large skillet to 300 degrees F. Drop shrimp in and fry until golden brown. Remove from oil. Drain fried shrimp on paper towels.
In a large bowl combine fried shrimp with sauce until evenly coated. Pile on a bed of shredded cabbage.
Shrimp -- Peel, leave the tails on
o coat all of the shrimp. Or, mix everything in a
ool running water over the shrimp until thawed; drain well.
To clean the shrimp. Fill a large bowl of
hird shallow bowl. Dredge the shrimp in the flour, followed by
Place shrimp in buttermilk and place in refrigerator 3 or 4 hours. This isn't necessary but they are better.
Mix corn meal, flour, creole seasoning (I use Emeril's-the recipe is in Zaar) and salt in a gallon zip lock bag. Shake to mix well.
Coat shrimp, 6 to 8 at a time in mixture and shake off the excess.
Fry in hot oil, canola or peanut oil (my favorite) until golden brown. This should only take one to two minutes.
Drain on paper towels and serve hot.
o serve.
For the shrimp, place sesame oil in medium
r food processor. Place the shrimp in a zip-loc bag
alt and pour over the shrimp in a bowl, making sure
Thaw shrimp if frozen.
Place shrimp in plastic bag.
Set in bowl.
Stir together soy sauce, water, and sugar in a small bowl.
Heat oil in a large skillet over medium heat and cook garlic until lightly browned. Add shrimp in one layer and pour soy sauce mixture on top. Cook until shrimp are pink, 2 to 3 minutes per side.