Panko Shrimp

Panko Shrimp

Panko Shrimp

45 minutes

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Details
  • Serving Size:   6
  • Dairy-Free:   True
  • Weight Watchers:   6 Points
Cuisine
  • lunch
  • main course
  • main dish
  • dinner
Comments
Ingredients
  • 1 pound Shrimp (26 to 30)
  • 2 cups Panko (Japanese breadcrumbs)
  • 1 cup Flour
  • 2 Eggs
  • Oil for frying
  • 1 Lemon
Instructions

Soy sauce for dipping

Peel and devein shrimp,but leave tails attached.Wash well in salted water until water runs clear.This will be 5 or 6 changes of water.Dry on paper towels. Beat eggs in a bowl.

Pour flour and panko onto separate pieces of waxed paper. Holding a shrimp by the tail,roll it in the flour,egg and panko.

Place on cookie sheet.Repeat with remaining shrimp.This may be done several hours in advance,but keep them in the refrigerator.

Heat oil in a pan to 350 degrees.Deep-fry shrimp until they turn light golden brown.You may need to do this in several batches,because if you crowd out the pan,they will not brown properly.

Drain on paper towels.

Cut

Note:The Japanese eat a lot of foods at room temperature and fried food coated with panko stays crisp for several hours,hence it is good picnic food.This dish is served as an appetizer course in a Japanese meal but would also make a good hors d'oeuvre at a Western-style party.

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