Over the years I've steered away from most deep fried foods including deep fried shrimp. My new secret weapon to achieve a crunchy crust is panko bread crumbs. I like the fact that they are light and unseasoned so you can use them in most recipes instead of regular bead crumbs. Because of the short cooking time associated with fish, I can still pan fry with a little butter/olive oil combination, and still feel like I've cut back on the fat. At least these aren't dredged and soaking in oil! These turned out light and delicate with a nice crunch.
Ingredients:
1/2 lb. medium/large shrimp, removed from shells, cleaned and deveined
1 egg or 1/4 cup eggbeaters
3/4 cup panko bead crumbs
1 Tbsp butter
1 Tbsp olive oil
salt and pepper
1 mango, peeled and cut up
2 Tbsp fresh cilantro
a drizzle of olive oil
salt and pepper to taste
Dip the seasoned shrimp in egg first, then coat with the bread crumbs. Heat the butter and oil on medium heat enough to melt the butter. Place the shrimp in pan and cook on one side about 2 minutes, turn and cook the other side. Meanwhile put the mango and cilantro in the blender, puree and add a drizzle of olive oil and salt and pepper if needed. Serve on the side or drizzle some over the shrimp. Sooo good! Serves two hungry adults.
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