Firecracker Shrimp Skewers – A Twisted BBQ Smokehouse Classic

Allergens

Shellfish (shrimp), Eggs

Ingredients

• 1 lb large shrimp, peeled and deveined
• 2 cups panko breadcrumbs
• 1 cup all
• purpose flour
• 2 large eggs
• 1/4 cup hot sauce (preferably Louisiana
• style)
• 2 tbsp sugar
• 2 tsp paprika
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tsp ground black pepper
• 1/2 tsp cayenne pepper
• 1/2 tsp salt
• 1/4 cup canola oil
• Wooden or metal skewers

Instructions

1. In a shallow dish, combine the panko breadcrumbs with 1/4 cup of hot sauce, sugar, paprika, garlic powder, onion powder, ground black pepper, cayenne pepper, and salt. Stir until evenly mixed. Set aside.
2. In another shallow dish, whisk together the flour and eggs to create a thick batter.
3. Thread 4 5 shrimp onto each skewer, leaving some space between them for even cooking.
4. Dip each shrimp skewer into the batter, allowing excess to drip off, then coat in the panko mixture, pressing gently to adhere.
5. Heat canola oil in a large skillet over medium high heat. Fry skewers until golden brown and cooked through, about 2 3 minutes per side. Remove from pan and place on a paper towel lined plate to drain.
6. Serve immediately with your favorite dipping sauce.

Chef’s Insight

To achieve that perfect smokehouse flavor, use a combination of hickory and mesquite wood chips when grilling.

Notes

For an extra-crispy coating, try using panko breadcrumbs made from rye or rice.