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.
Combine flour, 1 teaspoons creole seasoning, and
r food processor. Place the shrimp in a zip-loc bag
For the garlic and lemon yogurt, combine yogurt, garlic, and lemon peel and juice in a small bowl. Cover. Refrigerate until ready to serve.
Heat oil in a medium saucepan on medium-high heat. Mix the flour and cayenne pepper in a bowl. Toss shrimp in flour and shake away excess.
Deep-fry shrimp, in batches, until lightly browned. Drain on paper towels. Season with salt and additional cayenne pepper to taste. Serve with yogurt.
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.
own the back of the shrimp. Leave tails on.
Season
elow the head of 1 shrimp and cut down the center
Devein and shell shrimp leaving fantail.
Mix eggs, milk, baking powder and vinegar.
Marinate shrimp at least 1 hour.
Add seasoning liberally to flour.
Dip shrimp in flour, batter and flour again.
Fry in oil until brown, turning once, about 2 to 3 minutes.
Heat oven to 425.
Mix egg beater, skim milk, and lemon juice in a small bowl.
Put flour in a small plate and put breadcrumbs, garlic powder, old bay seasoning, and ceyenne pepper in a different plate.
Using tails to hold on to dip the shrimp into flour and shake off excess, then dip in egg and then bread crumbs.
Place shrimp on a greased pan.
Once all shrimp are breaded, put pan in oven for 5 minutes Then move pan 5\" from broiler and broil additional 2 mins or till shrimp are opaque.
Thaw shrimp if frozen.
Measure 1 1/2 cups flour; set aside. In a 1-quart mixing bowl, combine the remaining 1 1/2 cups flour, milk, baking powder, curry powder and salt.
Place reserved flour and coconut in 2 separate shallow pans.
Dredge shrimp in flour, dip in bowl, then roll in coconut.
Fry in hot oil at 350\u00b0 until coconut is golden brown.
Drain on paper towel before transfering to warming tray.
Serve hot with Sweet and Sour sauce.
Makes 6 to 8 servings.
Tail section may be left on for easier handling.
n another medium bowl. Dredge shrimp in flour, shake off excess. Dip
owl. Dredge shrimp in flour mixture, shaking off excess. Dip shrimp into eggs
Beat egg.
Add milk to beaten egg.
Dip cleaned shrimp into mixture.
Take shrimp out of egg and milk mixture.
Drop and wrap shrimp in flour.
Shake excess flour from shrimp.
Fry shrimp in medium hot grease until golden brown.
Serve hot!
Peel shrimp, leaving fantail if you like.
Split shrimp down the back and remove vein.
Mix milk, eggs, baking powder and vinegar together.
Put shrimp in the mixture and let them marinate for 1 hour.
Remove shrimp from mixture, then season with salt and pepper, or your favorite seasoning.
Dip shrimp in flour mix and fry at 380\u00b0 in oil until light golden brown. (Do not overcook.)
Combine milk, egg and beer, beating well.
Roll shrimp in flour, then in milk mixture, then in flour again.
Fry in hot oil until brown.
Drain on paper towels.
Heat 2 to 3 inches oil to 365\u00b0F in a deep fryer or heavy deep saucepan.
Combine flour, salt, onion salt, pepper and garlic powder in shallow bowl. Beat eggs and water in separate shallow bowl. Place bread crumbs in another shallow bowl.
Coat shrimp with flour mixture. Dip in egg mixture. Drain off excess. Coat lightly with crumbs.
Fry shrimp, a few at a time, 2 to 3 minutes or until golden brown. Turn as needed for even browning. Drain on paper towels. Serve with lemon wedges and cocktail and/or tartar sauce if desired.
Heat oil over steady high heat in deep skillet.
Mix flour, baking powder, egg and milk.
Beat well until mixture runs smoothly from a spoon.
(You may need to add more milk or flour.) Dip individual pieces of shrimp into flour mixture.
Drop into hot oil.
Shrimp is done when outside is golden brown.
Easy and quick.
Peel and devein shrimp.
Combine pancake flour with beer; stir until smooth.
Dredge shrimp in flour, dip into batter, then dredge in the coconut.
Deep-fry a few at a time (if using electric fryer, set at 350\u00b0).
Cook until golden brown, about 1 1/2 to 2 minutes.
Drain on paper towel.
Serve as appetizer or main for 2.
Peel shrimp, leaving tails intact; devein.
Combine pancake mix and beer in a small bowl; stir until smooth.
Pour oil to depth of 2 inches into a Dutch oven; heat to 350\u00b0.
Dredge shrimp in flour; shake off excess.
Dip shrimp into batter; dredge in coconut.
Fry, a few at a time, 45 seconds on each side or until golden.
Drain on paper towels.
Yield:
4 appetizer servings.
Peel and clean veins of shrimp.
Mix egg and flour.
Dip shrimp in flour and then egg mixture.
Then roll in cracker crumbs.
Fry in olive oil or vegetable oil until golden brown, on both sides.
Serves 3.