Reviewed: Mar. 6, 2009

Just good for us. My 1 lb. of medium shrimp was 20 shrimp. Instead of eggs I used beer to dip. Definitely 1/2 cup flour if not less; same with the panko crumbs. It's easier to add more if necessary. Just make sure you have the ingredient bowls by the stove because they fry very quickly.

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Reviewer:

NJtoAL

Home Town: Butler, New Jersey, USA

Living In: Mobile, Alabama, USA

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Reviewed: Feb. 9, 2009

My husband is from Louisana and very picky about how shrimp is prepared. He loved this recipe. I made no changes to the recipe.

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C-MEINTX

Cooking Level: Expert

Home Town: Huntington Beach, California, USA

Living In: Fort Worth, Texas, USA

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Reviewed: Feb. 1, 2009

great mix of spices! this recipe was so helpful, thanks!

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Alley

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Reviewed: Nov. 2, 2008

Absolutely fabulous! I used smoked paprika cuz that's what I had on hand. The Panko makes all the difference so if you don't have any, don't bother to make these shrimp.

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Reviewer:

Lola

Cooking Level: Intermediate

Home Town: San Jose, California, USA

Living In: Manassas, Virginia, USA

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Reviewed: Oct. 20, 2008

I use this recipe to cook just about anything I want to fry. It is great.

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ImChrists

Cooking Level: Expert

Home Town: Harbor City, California, USA

Living In: Apple Valley, California, USA

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Reviewed: Oct. 11, 2008

Followed recipe exactly. Really, really good! My husband will only eat seafood from nice seafood restaurants. He was shocked I could make the same quality, delicious fried shrimp at home. Will definitely make again!

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sherry

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Reviewed: Sep. 13, 2008

Wow! These are by far the best tasting fried shrimp I've ever eaten. My husband is a bit of a food snob and he devoured every last one. This is a recipe that I will make again and again. It's fast, super easy and the finished product is very impressive. I followed the recipe with the exception on the flour and panko, which I reduced by half. Turned out to be the right amount with little waste. Perfect!

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Reviewer:

Deidrea

Cooking Level: Intermediate

Home Town: Halifax, Nova Scotia, Canada

Living In: Brussels, Brussels, Belgium

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Reviewed: Apr. 7, 2008

This recipe was great and easy. I prepared this recipe while my tilapia recipe baked for 24 minutes. When the tilapia came out of the oven, I added the shrimp to a plate and dinner was served...EFFORTLESSLY in under an hour. In the future, I will only use half of the flour because I threw more than half of it away in the end.

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