We are going to be using a three step process to coat our shrimp in breadcrumbs ready for frying in batches.

Ingredients

• ½ Kg (around 1 pound) of Large Shrimp
• 2 Large Eggs
• 1 Cup of Coarse Dry Unseasoned Bread Crumbs
• ½ Cup of All Purpose Flour
• ¼ Cup of Pure Water
• 1 Teaspoon of Freshly Ground Sea Salt
• ½ Teaspoon each of Onion Salt, Garlic Powder and Freshly Ground Black Pepper
• Olive Oil or Peanut Oil for Frying

Method

1. Peel and de-vein the shrimp but leave the tails intact
2. Lightly beat the eggs
3. Use a deep fryer or heavy deep saucepan to heat 2½ inches of your chosen frying oil up to 365 degrees F
4. Using a shallow dish thoroughly combine the sea salt, onion salt, freshly ground black pepper, garlic powder and flour
5. In another shallow bowl thoroughly combine the lightly beaten eggs with the water
6. Put the breadcrumbs into a third shallow dish and spread them out a bit
7. Coating Shrimp in Bread Crumbs - Perform the following procedure with one shrimp at a time.
   • To coat the shrimp in bread crumbs begin by coating the shrimp with the flour mixture
   • Then dip the flour covered shrimp into the egg mixture. Hold the shrimp over the egg mixture bowl to let any excess drain off.
   • Now transfer the flour and egg coated shrimp to the shallow dish containing the bread crumbs and roll the shrimp around a bit until it becomes covered in bread crumbs
   • Once coated in bread crumbs set each shrimp aside and continue by coating the next shrimp in bread crumbs. Continue this process until all of the shrimp have been coated in bread crumbs and are all set to go.
8. Fry Bread Crumbed Shrimp – As noted above we are going to fry the bread crumbed shrimp in batches. Use a slotted spoon to transfer the bread crumb coated shrimp into the preheated fryer. Fry the shrimp until they turn a golden brown color (usually takes around 2½ to 3 minutes). You may need to turn the shrimp to ensure that they brown evenly.
9. Draining – Once the shrimp are done use a large slotted spoon to transfer them from out of the fryer and onto some paper towels to drain

Serving

This recipe yields 4 adult servings. When used as appetizers they go further.

These bread crumbed shrimp can be eaten as is or you may wish to serve them with lemon wedges, cocktails sauce, tartar sauce, tomato sauce, or ketchup. The trick here is to let those partaking in your bread crumbed shrimp to self-serve their preferred accompaniment.

Notes

½ Kg of shrimp may be up to 40 shrimp depending upon the variety of shrimp and whether or not they are whole, come with their heads removed or have been fully beheaded, shelled and de-veined. Prices will also vary depending upon the very same factors just outlined. Enjoy!