Crispy shrimps with homemade cocktail sauce
- Preparation 15 min
- Cooking 6 min
- Servings 4
- Freezing Absolutely
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Ingrédients
- 20 big shrimps size 21-30, peeled but tails left on
- 1 cup all purpose white flour
- Salt and ground pepper
- 3 eggs, beaten
- 1 ½ cup panko breadcrumb
- 2 1/2 tablespoons grilled sesame seeds
- 1/2 teaspoon herbs of Provence
- 1/2 teaspoon garlic salt
- Canola oil, about 3 tablespoons
Ingredients for the cocktail sauce
- 1/2 cup ketchup
- 2 tablespoons horseradish
- 1/2 teaspoon sriracha, more or less to taste
- 1/2 teaspoon Worcestershire sauce
- Juice from half a lemon
- Salt and ground pepper
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Preparation
- Place 2 sheets of paper towel on a plate and pour the shrimps on top. Absorb liquid off the shrimps then throw away paper towels.
- Pour the flour in a bowl, season with salt and pepper then stir well. In another bowl, pour the beaten eggs. In a third bowl, pour the panko then add sesame seeds, herbs of Provence and garlic salt. Stir well.
- Dip the shrimps, one by one, in the flour then in the eggs finally in the panko mix. Reserve in a plate then repeat for the rest of the shrimps!
- In a big non-stick pan at medium-high heat, pour the canola oil and cook the shrimps about 2-3 minutes on each side to get a nice golden color! Handle with care. Add oil if necessary. For the cocktail sauce, simply mix all the ingredients together then season with salt and pepper to taste!