Sunday, March 28, 2010

Buffalo Shrimp

This recipe combined three of the ingredients that I really enjoy:  shrimp, panko, and buffalo sauce.  I loved how the buffalo chicken tenders recipe turned out so I decided to try something similar with shrimp.  This recipe was another good one.  It was a little difficult to cook at first because the panko breading fell off some of the shrimp as I was cooking it in the skillet, but it tasted good none the less.  This is a great appetizer to serve to guests as well.

Source:  Stephanie Cooks


20 jumbo shrimp, peeled and deveined
1 egg
1/2 cup of flour
1/2 cup of panko
1/3 cup of Frank's buffalo sauce (or similar)
Salt and pepper


Pat dry the shrimp. Sprinkle with salt and pepper.

Dip first in flour, egg, and then panko. Repeat until all shrimp are coated.

At this point you have a choice to bake or fry the shrimp. If you bake them preheat the oven to 425 and bake until cooked through and crisp on the outside. If you choose to fry them heat some vegetable oil in a nonstick skillet until the oil "speaks" to you. Put the shrimp in the oil and flip after 3 minutes or so, when golden brown. Repeat for this side.

Remove cooked shrimp to a shallow dish. Coat with buffalo sauce and toss until evenly coated.

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