Shrimp is coated in Panko bread crumbs then cooked in olive oil in a skillet until golden brown, tender and crisp. It's easy to make and sure to be a shrimp lover favorite! And it pairs perfectly with this simple cocktail sauce.
Ready in: 32minutes
1 1/2lbsextra-large shrimp (21/25), peeled and deveined
1 1/2cupspanko bread crumbs
1TbspMcCormick Dried Parsley Flakes
1tspMcCormick Garlic Powder
1/4tspfreshly ground black pepper
1/8 - 1/2tspMcCormick Ground Cayenne Red Pepper,to taste
3large egg whites
Olive oil cooking spray
Minced fresh parsley,for serving (optional)
Cocktail sauce (store-bought can be substituted)
1 1/2Tbspprepared horseradish
2tspfresh lemon juice
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.