Now here’s my kind of appetizer/party food! I love anything that’s got a perfectly golden brown crisp crust and dunked in some kind of delicious sauce. Here you get the tastiest, skillet seared, crispy panko crusted shrimp that’s seasoned with herbs and spices and it’s paired with a simple yet flavorful cocktail sauce. What I’m getting at is that it’s sure to be a crowd pleaser!
This shrimp is the perfect appetizer for tailgating, just pile them high on a platter and of course nix the forks and let everyone dive in. These are so good that you may find yourself caring a little less about who’s winning and thinking more of how delicious the food is, just maybe :). And if your team doesn’t win you’ll be saying “at least the shrimp was really good.” So it’s not a bad loss all around.
If you aren’t a fan of cocktail sauce you can serve it with any other shrimp sauce you’d like. It’s a basic coating so it would go with just about anything, but don’t leave out those McCormick spices! Of course I’ve been a long-time fan of the collection of McCormick spices. McCormick spices were found in my grandma’s and great grandma’s spice cabinets (previously labeled under the Shilling brand in Western states, I love those vintage tin cans) and they were also in my mom’s spice cabinet and now they are in mine. So, in other words it’s a trusted brand that’s been making our food flavorful for a long time. And here the McCormick Spices just give this shrimp the perfect added boost of flavor that will keep you craving it again and again!
Even though it’s taken some time I’m glad my family has come around to loving shrimp! Not only does it taste great but it’s a good source of protein as well as vitamins and minerals such as selenium, Vitamin b12 and phospherous, choline, copper and iodine. To learn more about shrimp you can check out the The Shrimp Council’s website, also check out their Facebook and Pinterest pages too. Now head to the store and grab the ingredients for the recipe (most of them you probably already have) and make a batch of this now, even before the day of the game because you need to make a test batch, right?
- 1 1/2 lbs extra-large shrimp (21/25), peeled and deveined
- 1 1/2 cups panko bread crumbs
- 1 Tbsp McCormick Dried Parsley Flakes
- 1/3 cup all-purpose flour
- 1 tsp McCormick Garlic Powder
- 1 tsp McCormick Paprika
- 1/2 tsp salt
- 1/4 tsp freshly ground black pepper
- 1/8 - 1/2 tsp McCormick Ground Cayenne Red Pepper, to taste
- 3 large egg whites
- 4 Tbsp olive oil, divided
- Olive oil cooking spray
- Minced fresh parsley, for serving (optional)
- 3/4 cup ketchup
- 1 1/2 Tbsp prepared horseradish
- 2 tsp fresh lemon juice
- 1/2 tsp Worcestershire sauce
- For the sauce:
- Whisk all ingredients in a mixing bowl. Set aside.
- For the shrimp:
- In a shallow dish whisk together panko and parsley. In second a separate shallow dish whisk together flour, garlic powder, paprika, salt, black pepper and cayenne pepper. In a third shallow dish whisk egg whites until slightly frothy.
- Working with one piece of shrimp at a time (use one hand for the flour and egg and the other hand for the dry panko, it's not as messy that way), dip each piece in flour mixture then turn to coat opposite side, gently shake off excess. Transfer to egg whites, dip and turn to coat both sides, let excess run off. Transfer to panko mixture, dip and lightly press to get crumbs to adhere then turn to opposite side and press. Transfer to a large plate. Repeat until all of the shrimp have been coated in mixtures.
- Heat 2 Tbsp olive oil in a 12-inch non-stick skillet over medium-high heat. Add half of the shrimp and cook until golden brown on bottom, about 3 minutes, spritz tops of shrimp lightly with olive oil cooking spray then carefully turn and cook opposite side until golden brown on bottom and shrimp is opaque and cooked through, about 2 - 3 minutes longer. Transfer to a platter, repeat process with remaining half of the shrimp. Serve warm sprinkled with parsley if desired and serve with cocktail sauce.
- Recipe source: Cooking Classy
This is a sponsored conversation written by me on behalf of The Shrimp Council . The opinions and text are all mine.