Southern Grill Firecracker Shrimp Skewers

Allergens

Shellfish, Eggs

Ingredients

• 1. 16 large shrimp, peeled and deveined 2. 1 cup all
• purpose flour 3. 2 cups panko breadcrumbs 4. 1 cup cornstarch 5. 2 eggs, beaten 6. 1/2 teaspoon cayenne pepper (optional) 7. 1/2 teaspoon smoked paprika 8. 1/2 teaspoon garlic powder 9. Salt and pepper, to taste 10. Vegetable oil, for frying 11. 8 wooden or metal skewers

Instructions

1. In a shallow dish, whisk together flour, cornstarch, cayenne pepper (if using), smoked paprika, garlic powder, salt, and pepper in a large bowl.
2. In another shallow dish, beat eggs until smooth.
3. In a third shallow dish, add panko breadcrumbs.
4. Pat dry shrimp with paper towels and season with salt and pepper to taste.
5. Dredge each shrimp in the flour mixture, then dip into beaten eggs, and finally coat with panko breadcrumbs, pressing gently to adhere.
6. Place breaded shrimp on a tray lined with parchment paper and freeze for 15 minutes.
7. In a deep frying pan or Dutch oven, heat about 2 inches of vegetable oil to 350°F.
8. Fry the frozen shrimp in batches, turning occasionally, until golden brown and cooked through, about 3 4 minutes. Remove from oil with a slotted spoon and drain on paper towels.
9. Thread 4 cooked shrimp onto each skewer and serve immediately.

Chef’s Insight

For an extra kick, add a few dashes of hot sauce to the panko breadcrumbs.

Notes

For a spicier dish, increase the cayenne pepper to taste.