Pan Fried Shrimp Food

CRISPY FRIED SHRIMP RECIPE

Steps:

• Heat 1/2-inch of oil in a large, heavy-bottomed skillet over medium heat. Line a large plate with a paper towel, set aside.
• In a cake pan or pie plate whisk together eggs and buttermilk. Add 1/2 teaspoon of salt and pepper.
• In another cake pan, mix together the flour, cornmeal, salt, pepper, garlic powder, onion powder, and cayenne pepper.
• Add shrimp to the egg mixture and coat well. A few at a time, add the shrimp to the flour and coat completely. Place on a clean plate while you bread the remaining shrimp.
• Add shrimp to skillet making sure not to overcrowd the pan. Fry for 3 minutes, until crispy and golden brown. Drain on prepared plate. Continue until all shrimp is fried.

PERFECT PAN-SEARED SHRIMP WITH GARLIC BUTTER

Steps:

• INSTRUCTIONS.
• Beat butter with fork in small bowl until light and fluffy. Stir in garlic, lemon juice, parsley, and 1/8 teaspoon salt until combined. Set aside.
• Heat 1 tablespoon oil in 12-inch skillet over high heat until smoking. Meanwhile, toss shrimp, salt, pepper, and sugar in medium bowl. Add half of shrimp to pan in single layer and cook until spotty brown and edges turn pink, about 1 minute. Remove pan from heat; using tongs, flip each shrimp and let stand until all but very center is opaque, about 30 seconds. Transfer shrimp to large plate. Repeat with remaining tablespoon oil and shrimp; after second batch has stood off heat, return first batch to skillet along with flavored butter and toss to combine. Cover skillet and let stand until shrimp are cooked through, 1 to 2 minutes. Serve with lemon wedges, if desired.

FRIED SHRIMP

Steps:

• Combine the cornstarch and flour in one bowl, then beat the eggs and 1/2 cup water in a second bowl. In a third bowl, combine the panko and seasoned breadcrumbs. Bread the shrimp by dipping them first in the flour mix, then the egg wash, then the breadcrumbs.
• Heat about 1/2 inch of oil in a nonstick skillet over medium heat to 350 degrees F.
• Fry the shrimp in batches until golden and crispy, approximately 2 minutes per side. Drain on a paper towel-lined plate and season with salt and pepper. Serve with Cocktail Sauce.
• Stir together the ketchup and horseradish in a bowl. Chill until ready to serve.

PAN-FRIED SHRIMP

Steps:

• Season shrimp with coarse salt and ground pepper. Heat 1 tablespoon olive oil in a large nonstick skillet over medium-high heat. Add half the shrimp; cook until opaque throughout, 2 to 3 minutes. Repeat with another tablespoon oil and remaining shrimp.
• Serve with Green Curry Cashew Sauce if desired.

PAN-FRIED SHRIMP

Steps:

• Heat oil in large skillet on medium heat. Add shrimp, placing in single layer in skillet. Cook 2 to 3 min. or bottoms of shrimp are golden brown.
• Add dressing; cook 2 min. or until shrimp turn pink and dressing is slightly reduced, stirring constantly.

PAN-FRIED GARLIC SHRIMP

Steps:

• Heat oil in a skillet over medium-high heat and cook shrimp until pink on all sides, 3 to 5 minutes. Reduce heat to low. Add shallot and garlic; cook until soft, about 5 minutes. Drizzle with olive oil and serve with lemon wedges.

GARLIC BUTTER SAUTEED SHRIMP

Steps:

• Defrost shrimp and completely pat dry. Devein the shrimp and remove the tail, optional.
• Combine the ingredients for the seasoning: the Italian seasoning, salt, pepper and paprika.
• In a bowl, coat the shrimp with the seasoning and mix well.
• In a skillet, over medium heat, melt the butter and garlic, stirring frequently.
• Add shrimp and cook 2-3 minutes per side.
• Remove from heat and drizzle freshly squeezed lemon, mix to combine.
• Enjoy.

CANTONESE STYLE PAN-FRIED SHRIMPS

Steps:

• Remove the head and leg of the shrimps.
• Make a shallow cut down the back of the shrimps, pull out the intestinal vein.
• Butterfly the shrimp.
• Rinse the shrimps and drain away the water.
• Combine all the ingredients C to make the sauce
• Place the vegetable oil in the pan, Sear the shrimps on both sides until near cook.
• Add Ingredients C into the pan and stir-fry until aromatic.
• Add the sauce to the shrimp. Stir-fried the shrimps until the sauce forms a coating on the shrimps' surface.
• Dish out. Garnish with more scallions and serve.

FRIED SHRIMP

Steps:

• Place shrimp in a large bowl and sprinkle shrimp with Old Bay seasoning and stir to coat.
• Set up breading station using three shallow dishes (like a pie pan): In the first dish pour in ¾ cup of flour. In the second dish, whisk together eggs with 1 tablespoon of water. In the third dish, combine Panko breadcrumbs with ½ cup of flour. Coat shrimp in flour (shake off excess), then egg (let excess drip off), then Panko/flour mixture, pressing breadcrumbs lightly into shrimp to coat. Arrange shrimp in a single layer on a plate until all are coated and ready to fry.
• Pour about an inch of vegetable oil in a heavy bottom dutch oven or skillet with high sides and over medium heat; about 5-10 minutes. You can test with a meat thermometer that should register between 350-400 degrees, or drop in a few breadcrumbs to see if it sizzles.
• Line a large plate with several layers of paper towels.
• Fry shrimp in a single layer (you may need to fry several batches), 1-2 minutes per batch or until breading is golden in color. The amount of time will depend on how hot the oil is - don't overcook or the shrimp will become chewy. Use a metal strainer to remove shrimp from the oil and transfer to a paper towel lined plate.
• Sprinkle salt lightly over the shrimp and serve with cocktail sauce and lemon wedges.

HOW TO PAN FRY SHRIMP

Steps:

• Heat 1 to 4 tablespoons (14 to 56 g) of butter in a skillet until it melts. If you'd like a light buttery flavor, use just 1 tablespoon (14 g) of butter. For rich, buttery shrimp that are saucier, use all 4 tablespoons (56 g). Turn the burner to medium-high and stir the butter occasionally until it melts. Use salted or unsalted butter depending on how salty you want the shrimp to be.
• Put the shrimp in the skillet and season them with salt, pepper, and Italian seasoning. Place 1 pound (450 g) of large deveined shrimp into the skillet. Then, sprinkle salt and pepper over the shrimp along with 1 teaspoon (2 g) of Italian seasoning.Variation: Instead of Italian seasoning, you can make your own spicy seasoning by mixing 1/2 teaspoon (1 g) of ground cumin with 1/2 teaspoon (1 g) of chili powder, 1/4 teaspoon (0.5 g) of onion powder, and 1/4 teaspoon (0.5 g) of garlic powder. Substitute your favorite seasoning for the Italian seasoning. For example, use cajun seasoning, dry barbecue rub, or dry chipotle seasoning.
• Fry the shrimp for 4 minutes over medium-high heat. Stir the shrimp every few minutes so they cook evenly and become opaque. The shrimp are done cooking when the bodies turn pink and the tails become bright red. If your pan looks crowded, fry the shrimp in 2 batches.
• Add 2 to 3 cloves of minced garlic and cook the mixture for 1 minute. Stir the minced garlic into the shrimp and cook it until it becomes fragrant. Then, turn off the burner so the garlic doesn't burn. If you don't want garlicky shrimp, skip this step.
• Stir in lemon juice and parsley if you want to add a bright flavor. Add 2 tablespoons (30 ml) of lemon juice to the shrimp and stir until they're coated. Then, sprinkle 1 tablespoon (4 g) of chopped parsley over the shrimp before serving them. Refrigerate leftover shrimp in an airtight container for up to 2 days.

PAN-FRIED SHRIMP WITH CREOLE MAYONNAISE

Steps:

• Combine flour, 1 teaspoons creole seasoning, and salt in a shallow dish. Pour milk into a shallow dish. Place breadcrumbs in a shallow dish. Dredge shrimp in flour mixture; dip in milk. Dredge shrimp in breadcrumbs; shake off excess breading.
• Heat a large nonstick skillet over medium-high heat. Add 1 1/2 tablespoons oil to pan; swirl to coat. Add half of the shrimp; cook 2 minutes on each side or until done. Repeat procedure with remaining oil and shrimp.
• Combine mayonnaise, remaining creole seasoning, worchestershire and hot sauce in a small bowl; stir with a whisk. Serve creole mayonnaise with shrimp.

PAN-FRIED SHRIMP

Steps:

• Melt 6 tablespoons butter in a skillet over high heat. Add shrimp; cook and stir until browned, about 2 minutes. Reduce heat to medium-low. Season shrimp with 1 1/2 teaspoon lemon juice, garlic salt, salt, and pepper; cook for 1 minute. Serve with remaining 2 tablespoons butter and 1 1/2 teaspoon lemon juice.

PANFRIED SPICED SHRIMP

Steps:

• Combine the salt, pepper, cumin and paprika in a bowl. Add the shrimp and toss to coat evenly. Heat the oil in a large skillet over high heat. Saute the shrimp 1 to 2 minutes. Toss in the jalapeno or bell pepper, scallion and garlic and cook 1 minute longer. Remove from the heat, stir in the lime juice and serve.

PAN-FRIED SHRIMP WITH GREEN CURRY CASHEW SAUCE

Steps:

• In a food processor, pulse the ginger until finely chopped. Add the 3/4 cup cashews; process until smooth, 2 to 3 minutes.
• Add the yogurt, cilantro, sugar, and curry powder; season with salt. Process until incorporated, 1 to 2 minutes, scraping down the sides as needed. Transfer to a serving bowl; sprinkle with the remaining cashews.
• Season the shrimp with salt and pepper. Heat 1 tablespoon of the oil in a large nonstick skillet over medium-high heat. Add half the shrimp; cook until opaque throughout, 2 to 3 minutes. Repeat with the remaining tablespoon oil and remaining shrimp. Serve the shrimp with the sauce.
• In a large bowl, combine the carrots, sesame seeds, vinegar, oil, and ginger. Season with salt and pepper; toss to combine.