Tailgate Firecracker Shrimp

Allergens

Shellfish, Gluten (in panko breadcrumbs)

Ingredients

• 1 lb large shrimp, peeled and deveined
• 2 cups panko breadcrumbs
• 1 cup all
• purpose flour
• 2 eggs, beaten
• Canola oil for frying Spicy Glaze:
• 1/2 cup hot sauce (e.g., Frank's RedHot)
• 1/4 cup honey
• 1 tbsp butter
• 1 tsp garlic powder
• 1/2 tsp Worcestershire sauce
• Salt and pepper, to taste

Instructions

1. In a medium bowl, combine hot sauce, honey, butter, garlic powder, Worcestershire sauce, salt, and pepper. Whisk until smooth set aside.
2. Set up a breading station with three shallow dishes: flour, beaten eggs, and panko breadcrumbs.
3. Dredge each shrimp in the following order: flour, egg mixture, and panko breadcrumbs, shaking off excess each time. Place breaded shrimp on a tray and chill in the refrigerator for 15 minutes to set.
4. In a deep frying pan or skillet, heat canola oil to 350°F (175°C). Fry shrimp in batches, turning occasionally, until golden brown and cooked through, about 2 3 minutes per batch. Remove from the oil and drain on paper towels.
5. Toss fried shrimp in the spicy glaze until evenly coated. Arrange on a serving platter and sprinkle with extra panko breadcrumbs for added crunch.

Chef’s Insight

The key to perfectly fried shrimp is a consistent oil temperature and not overcrowding the pan.

Notes

The spicy glaze can be prepared ahead of time and stored in the refrigerator until ready to use.