Crispy Pan Fried Panko Shrimp (makes 2 servings) Ingredients 1/2 pound shrimp, peeled and deveined 1/4 cup flour 1/8 cup cornstarch 1 teaspoon garlic powder 1 teaspoon onion powder salt and pepper 1/3 cup seltzer (doesn't matter the flavor) 1/2 cup Kooshy sourdough panko bread crumbs 1/4 cup oil chives for garnish Instructions Prepare the Batter: In a medium bowl, whisk together the flour, cornstarch, garlic powder, onion powder, a pinch of salt, and a few grinds of black pepper. Gradually add the seltzer water, whisking until you achieve a smooth batter. Bread the Shrimp: Dip each shrimp into the batter, ensuring it's fully coated. Then, roll it in the sourdough panko bread crumbs, pressing gently to adhere. Place the breaded shrimp on a plate. Chill the Shrimp: Refrigerate the breaded shrimp for 10 minutes to help the coating set while you prepare the oil. Heat the Oil: In a large skillet, heat about 1/4 inch of neutral cooking oil (such as vegetable or canola oil) over medium-high heat. The oil is ready when a small piece of bread dropped into it sizzles immediately. Fry the Shrimp: Carefully place the shrimp in the hot oil in a single layer, ensuring not to overcrowd the pan. Cook for 2–3 minutes per side or until golden brown and crispy. Remove the shrimp with a slotted spoon and place them on a paper towel-lined plate to drain excess oil. Serve: Transfer the shrimp to a serving plate, garnish with freshly chopped chives, and serve immediately with your favorite dipping sauce. Notes Because I am frying the shrimp at the right temperature, only 2 teaspoons of oil is absorbed into the shrimp. This whole plate is 11 WW points. No judgment if you eat the whole thing!
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