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
Peel, devein and wash shrimp.
In a medium bowl
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
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.
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,
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.
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.