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.
own the back of the shrimp. Leave tails on.
Season
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
Peel and devein shrimp; cut in half. Process shrimp, pulsing, until coarsely chopped
n a shallow dish. Dredge shrimp in flour mixture; dip in
Butter fly the shrimp by cutting along the backside,
he cashews back into the shrimp mixture. Cook until the sauce
n high heat. Add reserved shrimp shells and cook for 1
Devein the shrimp and remove the shells. You
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.
00b0F.
Dip the raw shrimp into the egg and then
o combine.
Thread each shrimp onto a skewer, carefully pushing
Place noodles in a large bowl and cover with boiling water.
Heat oils in a large skillet or wok on high heat. Stir-fry the shrimp, garlic and ginger for 1-2 mins, until shrimp turn pink. Season with salt and black pepper.
Add wine, bean sprouts, leeks and green onions and stir-fry for 1-2 mins. Drain noodles and add to pan; quickly toss to combine.
Divide among serving bowls. Garnish with additional green onion and serve with lime halves.
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.
In a large bowl, combine the cream cheese, Greek yogurt, shrimp, chives, shallot, and Hidden Valley Original Ranch Seasoning Mix. Mix well until combined. Spoon about 1 tablespoon of filling in the middle of a wonton wrapper. Pinch the edges together to form a triangle. Continue with the remaining filling and wonton wrappers. Heat your oil to medium-high heat. Fry the shrimp rangoon until golden brown and crispy. Drain on paper towel-lined plates. Serve with your favorite dipping sauce.
Fry the shrimp in oil in a deep skillet until done.
Drain and pat dry with paper towel.
Place 1 stick of butter in sauce pan add lemon juice and melt together.
Make the prairie dust and mix together and store in container.
Add fried shrimp and some prairie dust and cherry peppers to saucepan.
Simmer on low heat till flavors mix.
Serve with ranch dressing.
Blot shrimp dry with paper towels and set aside. Heat several inches of oil to 350 degrees in a deep, heavy pot or deep fryer.
Combine the dredging mixture in a shallow dish.
Meanwhile, whisk the baking powder, salt and paprika into the flour. Whisk in the egg and water, blending well.
Hold shrimp by the tail, dredge, dip in batter and slip into hot oil. Fry a few at a time just until batter is golden. Drain on paper towels. Serve hot.
On medium high heat add oil to a large skillet.
When oil is hot add next 7 ingredients (shrimp-green onions) and saute for 3-5 minutes or until shrimp is pink and vegetables are tender.
Add remaining ingredients (chili sauce-butter), stirring well until hot.