Sams Panko Crusted Fried Shrimp With Tartar Sauce Recipes

EASY FRIED SHRIMP AND TARTAR SAUCE

Easy Fried Shrimp and Tartar Sauce image

Provided by Katie Lee Biegel

Time 30m

Yield 2 to 4 servings

Number Of Ingredients 13

Ingredients

1 quart vegetable oil, for frying
1/2 cup white rice flour
1/2 cup beer
1 pound peeled and deveined large shrimp, tail-on
Kosher salt and freshly cracked black pepper
Tartar Sauce, recipe follows, for serving
3/4 cup mayonnaise
1 tablespoon minced fresh dill
1 tablespoon minced cornichons
1 tablespoon white wine vinegar
2 teaspoons chopped capers (rinsed and drained)
1 teaspoon Dijon mustard
Kosher salt and freshly cracked black pepper

Steps:

Pour the oil into a heavy-bottomed pot fitted with a deep-frying thermometer. Heat over medium-high heat to 375 degrees F. Line a baking sheet with paper towels and top with a cooling rack.
In a medium mixing bowl, whisk together the rice flour and beer until a smooth batter is formed. Season with 1/2 teaspoon salt and pepper.
Lightly salt the shrimp. Holding the tails, dip the shrimp into the batter to evenly coat on both sides.
One by one, gently drop the battered shrimp into the hot oil. Fry, flipping once if necessary, until golden brown on both sides, 1 to 2 minutes. While frying the shrimp, be sure to monitor the temperature of the oil and maintain it at 375 degrees F. Transfer the fried shrimp to the cooling rack and sprinkle generously with salt.
Serve the fried shrimp with Tartar Sauce for dipping.
Mix the mayonnaise, dill, cornichons, vinegar, capers, mustard and some salt and pepper in a small bowl. Refrigerate until serving.

SAM'S PANKO CRUSTED FRIED SHRIMP WITH TARTAR SAUCE

Sam's Panko Crusted Fried Shrimp with Tartar Sauce image

The secret to this recipe is to use Panko bread crumbs with your flour and only use egg whites as an egg wash. When you use egg yolks, your batter is too heavy and you lose the delicate flavor of the shrimp. The tartar sauce is simple and easy to make. This recipe is for two people, plan on 6-8 shrimp per person. Make plenty of tartar sauce. Your friends and family will love this recipe. Enjoy!

Provided by Sammie Allen @sallen10

Categories Seafood

Number Of Ingredients 15

Ingredients

1 pound(s) 16-20 count fresh shrimp
24 ounce(s) canola oil
1 cup(s) all-purpose flour
1 1/2 cup(s) Panko bread crumbs
8 ounce(s) egg whites, (I buy the 100% egg whites in the carton)
1 teaspoon(s) salt
1/2 teaspoon(s) pepper
DILL TARTAR SAUCE
1 cup(s) mayonnaise
1/2 cup(s) well drained dill pickle relish or chopped dill pickles
1 teaspoon(s) dill weed
1/4 teaspoon(s) celery seed
1/2 teaspoon(s) Worcestershire sauce
1/4 teaspoon(s) each salt and pepper
2 teaspoon(s) lemon juice (optional)

Steps:

Combine all tartar sauce ingredients.
Refrigerate for 1 hour in a stainless steel bowl. (The stainless steel bowl reduces the refrigerator time by 1 hour.) Makes about 1 2/3 cups. Great with any kind of seafood.
Thaw (if frozen), peel, and devein your shrimp. You can run warm water over the shrimp frozen in water. It only takes 8-10 minutes to thaw the shrimp. I'm all about cutting your prep time. You can freeze fresh shrimp in water for up to 6 months. When I was young, my summers were spent on the Outer Banks of NC. We use to freeze fish and seafood in water using milk cartons.
Tip: One trick I have learned about deveining shrimp is to use a pair of kitchen scissors and, with the shell on the shrimp, cut down the back of the shrimp. Take the shell off, pull the vein out, and wash the shrimp. From the freezer and ready to cook, 15 minutes. Now that's some beautiful shrimp ready to cook.
In a plastic slider bag, mix Panko, flour, salt, and pepper. Pour egg whites into a bowl.
Pour oil into a small deep fryer and heat to 350 degrees.
Dredge shrimp in egg whites.
Shake in the plastic bag with flour mixture. Shake excess flour off of shrimp
Drop shrimp into the fryer. Do not crowd the fryer with shrimp. It's better to cook 8-9 shrimp at a time.
Fry until golden brown (about 3 - 4 minutes).
Place shrimp on a wire rack or plate with a paper towel to drain. Sprinkle with salt while shrimp are hot.
Serve with tartar sauce and lemon wedges.

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