Reviewed: Feb. 24, 2012

Very nice basic fried shrimp recipe. I deep fried mine at 350 degrees and they browned in a couple of minutes. I used large shrimp. I served these with red current jelly. I put it in a microwaveable bowl and heated on low until liquid. It was thick enough to use as a dipping sauce

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2 users found this review helpful

Reviewer:

gob

Reviewed: Feb. 9, 2012

Fantastic! I've never made fried shrimp before, and these turned out perfectly on the first try. Thanks for the great recipe!

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2 users found this review helpful

Reviewer:

JLeeBeane

Reviewed: Jan. 8, 2012

Fantastic but there are few tips to ensure resturant quality. First make sure you season shrimp before dredging in flour. Do not try and skip this step by mixing in flour it makes a big difference in shrimp taste. Shake excess flour off and let sit a few to ensure it is dry. Then dip in egg and panko again let it sit 5 to 10 min before frying this help secure the batter to the shrimp and it fry's so nice. You can do the same to pork, beef or chicken make sure you put the meat between a sheet of wax paper or plastic bag and flatten with mallet.

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17 users found this review helpful

Reviewer:

ValerieFrancine

Cooking Level: Intermediate

Living In: Chino Hills, California, USA

Reviewed: Jan. 8, 2012

I made this last night for the first time. I was pleasantly surprised at how easy it was. My husband, who tends to be super picky, liked how crunchy the shrimp turned out and he said they had good flavor and didn't need cocktail sauce. Considering he puts hot sauce on everything, that's a huge compliment. The only thing I'd do differently next time is to use larger shrimp. My local store only had the 35-40 shrimp pp on the shelf. I'd probably try to buy the 15-20 pp next time to see if that made a difference. Will make this again and again!

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6 users found this review helpful

Reviewer:

jazzied

Cooking Level: Expert

Home Town: Pingree Grove, Illinois, USA

Reviewed: Jan. 1, 2012

Just delicious and enjoyed by kids and adults.

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5 users found this review helpful

Reviewer:

patty crocker

Cooking Level: Expert

Home Town: Minneapolis, Minnesota, USA

Living In: Soldotna, Alaska, USA

Reviewed: Dec. 27, 2011

Hands down the best I've ever had! I served these for 12 people at our Christmas dinner and everyone loved them and said they were the best they've ever eaten as well. I omitted the garlic powder....they don't need them and I added some buttermilk to my eggs...........fabulous!

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6 users found this review helpful

Reviewer:

Charrise

Cooking Level: Expert

Home Town: Kansas City, Kansas, USA

Reviewed: Nov. 18, 2011

Perfect!

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4 users found this review helpful

Reviewer:

For Here or To Go?

Cooking Level: Intermediate

Reviewed: Oct. 24, 2011

i decided too try something new for lunch and i was not dissapointed.

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2 users found this review helpful

Reviewer:

jak4jax

Reviewed: Oct. 17, 2011

These were really great. I didn't have panko but used cornmeal instead for second dip and added some cayenne to the flour. I will use Panko next time but this was a great process to follow! They were cooked to perfection in four minutes. Better than any I've had in a restaurant and I live on the Gulf Coast!

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5 users found this review helpful

Reviewer:

Carlie

Reviewed: Oct. 6, 2011

Cooked this last night & it turned out looking like the ones from Red Lobster, in other words. AWESOME! The only suggestion I can think of is to add a bit more seansoning to add more flavor, I cooked this with Chicken Chow Mein so the "lack" of flavor didn't bother me. Overall & easy & awesome recipe! -C

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4 users found this review helpful