Crispy Penny Panko Shrimp
Step up your Summer shrimp game!
This is sure to be a crowd pleaser. Excellent with original or step up the fire with Spicy Chipotle Penny Panko.
You can even try this on your Blackstone Griddle or air fryer. Let’s go!
Ingredients
- 1 lb extra-large shrimp, peeled and deveined
- 1 ½ cups Penny Panko (may need more depending on size off shrimp)
- 1 Tbsp dried parsley
- ⅓ cup flour
- ¼ tsp cayenne pepper (only if you want these spicy!)
- 3 large egg whites
- 4 Tbsp olive oil, divided
- Olive oil cooking spray
- Minced fresh parsley, for serving (optional)
Instructions
- In a food processor (or mini chop) combine the Penny Panko and parsley. Blend until texture is fine, like breadcrumbs.
- In another shallow dish whisk together flour, and optional cayenne pepper.
- In a third shallow dish whisk egg whites until slightly frothy.
- Working with one piece of shrimp at a time, dip each piece in flour mixture to coat both sides and gently shake off the excess.
- Transfer to the egg whites - coat both sides, let excess drip off.
- Transfer to the Penny Panko mixture - dip and lightly press to get crumbs to adhere to both sides. Transfer to a large plate. Repeat with remaining shrimp.
- Heat 2 Tbsp olive oil in a 12-inch non-stick skillet over medium-high heat. If using a griddle, you will be able to cook all of the shrimp at once.
- Add about 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 the process with your remaining shrimp. Serve warm sprinkled with fresh parsley and serve with cocktail sauce.
Recipe adapted from Jaclyn at Cooking Classy.