How to Make Crispy Crunchy Shrimp Recipe

Have you ever had a craving for tasty crispy crunchy  food? Then you know how heavenly it could be when you get to sink your teeth in that first bite. Umm-Umm! One afternoon, I had the wildest craving for crispy crunchy shrimps! The thing about crispy crunchy shrimps is that they are best when hot, or just out of the pan. They taste like popcorn shrimps and the only difference, they are not coated with flour. Yay!

 

  

 

I was really good with the camera when I cooked these, so a good cook could probably follow by the photos sequence. However, for those who need to see the ingredients, please follow these simple steps.

Ingredients:

1 package of bread crumbs, see the photo above.

1 1/2 lbs of "size2" deveined peeled shrimp.

1/4 teaspoon of sea salt

1/2 teaspoon of paprika

1/2 teaspoon of pepper

1 egg, yolk only

1/2 cup of olive oil, or one inch depth of oil in the pan.

Prepare shrimps for Crispy Crunchy Shrimp Recipe

If you get the frozen shrimps, thaw them and rinse. If they are already deveined and peeled (if not you will have to devein and peel the shrimps), then you just need to make sure you split them in halves all the way to the tail. 

Crack one egg and only use the yolk of the egg. Grab the shrimps by the tails and dip one by one to make sure the shrimp is dipped evenly. Set aside.

Season the bread crumbs for Crispy Crunchy Shrimp Recipe

Empty the package of bread crumbs onto a large flat plate (easier to coat the shrimps), add the sea salt, paprika, pepper and mix well. Coat the shrimps with the seasoned bread crumbs. If you've dipped the shrimps in the yolk correctly, the bread crumbs will stick the the shrimp like magic.

In a nonstick pan, add 1/2 cup of oil, or about 1/2 inch thick of oil in the pan. Heat on high, test oil to make sure it is ready. Begin to drop the shrimps in and watch to see that it is lightly brown. You shouldn't need much oil if the heat is high and you're watching the shrimps. Do not let the shrimp sit in the oil too long.