Description
Crispy Panko Shrimp with Cocktail Sauce is a beautifully golden and flavorful dish featuring extra-large shrimp coated in a seasoned flour and panko breadcrumb mixture, then pan-fried to perfection. Served with a tangy homemade cocktail sauce, this appetizer is perfect for gatherings, quick dinners, or any occasion that calls for a crunchy, savory seafood treat.
Ingredients
Scale
Shrimp and Coating
- 1 1/2 lbs extra-large shrimp (21/25), peeled and deveined
- 1 1/2 cups panko bread crumbs
- 1 Tbsp McCormick Dried Parsley Flakes
- 1/3 cup all-purpose flour
- 1 tsp McCormick Garlic Powder
- 1 tsp McCormick Paprika
- 1/2 tsp salt
- 1/4 tsp freshly ground black pepper
- 1/2 tsp McCormick Ground Cayenne Red Pepper
- 3 large egg whites
- 4 Tbsp olive oil, divided
- Olive oil cooking spray
- Minced fresh parsley, for serving (optional)
Cocktail Sauce
- 3/4 cup ketchup
- 1 1/2 Tbsp prepared horseradish
- 2 tsp fresh lemon juice
- 1/2 tsp Worcestershire sauce
Instructions
- Prepare Cocktail Sauce: Whisk together ketchup, prepared horseradish, fresh lemon juice, and Worcestershire sauce in a mixing bowl. Set aside to develop flavors while preparing shrimp.
- Mix Coating Ingredients: In three separate shallow dishes, whisk together: panko and parsley flakes; flour, garlic powder, paprika, salt, black pepper, and cayenne pepper; egg whites until slightly frothy.
- Coat Shrimp in Flour: Using one hand for dry and one for wet, dip each shrimp in the seasoned flour mixture, coating both sides evenly, then shake off excess flour carefully.
- Dip in Egg Whites: Transfer the floured shrimp to the egg whites, dipping and turning to coat both sides thoroughly, letting excess drip off.
- Coat with Panko: Dip each shrimp into the panko and parsley mixture, pressing lightly on both sides to ensure breadcrumbs adhere well. Place coated shrimp on a large plate. Repeat for all shrimp.
- Heat Oil for Frying: Warm 2 tablespoons of olive oil in a 12-inch non-stick skillet over medium-high heat until shimmering.
- Cook Shrimp, First Half: Add half of the shrimp in a single layer to the skillet. Cook undisturbed for about 3 minutes until the bottom is golden brown. Spray tops lightly with olive oil cooking spray, flip carefully, and cook the opposite side for 3 minutes or until golden and opaque.
- Cook Shrimp, Second Half: Transfer cooked shrimp to a platter. Repeat the frying process with remaining shrimp using 2 tablespoons of olive oil.
- Serve: Arrange the cooked shrimp on a serving plate, sprinkle with minced fresh parsley if desired, and serve warm with the prepared cocktail sauce.
Notes
- For less mess during coating, use one hand for dry ingredients and the other for wet to prevent clumping.
- Adjust the cayenne pepper amount to control the spiciness of the shrimp coating.
- Ensure shrimp are patted dry before coating to help the breading adhere better.
- If preferred, use store-bought cocktail sauce to save time.
- Use a non-stick skillet and avoid overcrowding the pan to ensure even cooking and crispiness.
- Fresh parsley adds a nice color contrast and fresh flavor, but it can be omitted if unavailable.
