Crispy shrimps with homemade cocktail sauce

Name: Crispy shrimps with homemade cocktail sauce
Prep time: 15 min
Cook time: 6 min
Yield: 4
Cuisine: Québécoise
Ingredients: 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; 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

Preparation 15 min
Cooking 6 min
Servings 4
Freezing Absolutely

Whether it’s to serve during the holidays or simply to throw a starter that will please everyone’s tastebuds, these crispy shrimps will make you the star of the night!

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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

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!

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Our sommeliers suggest

C'est la Vie Chardonnay / Sauvignon

A good wine that is fresh and well balanced from a producer I love, Albert Bichot. A wine that offers citrus and tropical fruits aromas. Perfect to go along these crispy shrimps! See the product

Blonde de Chambly by Unibroue

Crisp acidity of lemongrass followed by sweet honey and notes of pepper, with a sharp, floral finish. Suggested glass : Footed flute. See the product

*Pairings are suggestions. If you can't find the exact product, substitute for the same type of beer or varietal blend from the same region. Feel free to ask a consultant for help!