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Pan Fried Shrimp with Wasabi Dip

Pan Fried Shrimp with Wasabi Dip
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If you are interested in entering to win a Thirty One Gifts Bag, click here to do so. For those of you who have already entered, I’ve so enjoyed reading your entry comments about Spring activities! To a girl home bound and recovering from surgery…they are beautiful words indeed. Looking forward to getting out there in the sunshine myself. :)


Before I hit the hospital, I got several recipes ready for you all. These fabulous tasting shrimp are among them. Now, I know some of you really hate Sea Food. You don’t hate to See Food, you just hate the the kind of food that comes out of the ocean. And I get it, all food does not please all people. We can’t all be Bubba or Gump. Name that movie anyone?

Now, if you play for the Sea Food Lovers team, then I’m just going to go ahead and bet that you will love these beautiful pan fried shrimp. They are crispy and flavorful on the outside. If you enjoy a little bit of spice, the Wasabi Dip will do just the trick.  Love it, myself I do.


They work wonderfully as an appetizer, or as side to many Asian dishes like Chicken and Vegetable Stir Fry or Asian Lettuce Wraps. They would also be wonderful served with Rice Pilaf with Almonds, Roasted Broccoli with Balsamic and Sesame Glaze, or Saucy Sesame Green Beans.

Pan Fried Shrimp with Wasabi Dip
Time: 30 minutes
Yield: 6 servings
Recipe from Jamie Cooks It Up!

1 pound medium cooked shrimp, tail off and thawed 
3/4 C flour 
dash salt
1 C Italian bread crumbs (Panko bread crumbs also work well)
1/2 C milk
4 T olive oil
Wasabi Dip:
3 T ketchup
1/2-1 t wasabi paste (available at most grocery stores on the Asian food aisle)


1. Pour 3/4 cup flour into a small bowl and sprinkle it with a bit of salt. Stir it around to combine. 
2. Dip each shrimp into the flour, being sure to coat it on all sides. Place the coated shrimp on a plate. When all the shrimp have been dredged in the flour, cover your plate with plastic wrap and let it hang out in the freezer for 10 minutes. This really helps the breaded coating to stick nicely. 


3. Take the shrimp plate out of the freezer. Pour 1/2 cup milk into a small bowl, and 1 cup Italian bread crumbs into another. 


4. Dip each flour coated shrimp into the milk


and then into the Italian bread crumbs. 


Repeat until you have covered all of the shrimp. 


5. Heat a large, deep skillet up over medium high heat. 


6. When the oil is hot carefully place the shrimp into the pan. 

Be careful not to crowd the shrimp. They all need their own space to become crispy and golden brown in this world. A very high achievement, I realize. You will need to cook the shrimp in two batches. 
7. When the shrimp are golden brown on the underside, turn each one over and allow them to get golden on the other side. Remember that the shrimp were already cooked when you purchased them, so you just want them to get crispy here. If they start to curl up tightly, you are over doing it and they’ll be kind of tough.


8. Pour about 3 tablespoons of ketchup into a small bowl. Add about 1/2 a teaspoon of the Wasabi. A word of caution here. The Wasabi is REALLY HOT. Start with a small amount, taste it and then see if you want to add more. 

Serve and Enjoy!

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3 Comments

  1. 1
    Jamie
    April 27, 2012 at 1:54 pm

    My mouth is watering! Funny, we were just talking about Bubba Gump last night. I love Forest Gump!

  2. 2
    Anonymous
    April 27, 2012 at 8:05 pm

    Your shrimp looks awsome. Just the way I like it!!! Although I am a little concerned about the skillet you are using. Clearly it is pitted with coating coming off. Please take care using it.

  3. 3
    January 24, 2013 at 8:35 am

    Thank you for posting this.

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