Extra Crispy Tempura Shrimp
Extra crispy on the outsides and juicy shrimp on the insides!
Servings: 15 extra large shrimp
Ingredients
- 15 extra large shrimp or 1/2 pound - shells and tails removed
- 1/4 cup cornstarch
- 1/2 teaspoon salt
- 1/4 teaspoon cayenne pepper - optional it will give it a little heat
- 1 large egg
- 1/2 teaspoon soy sauce or coconut aminos
- 1/2 teaspoon sriracha - optional
- 1 cup Panko bread crumbs
- roughly 1 inch deep of frying oil corn canola, peanut or preferred frying oil
Instructions
- Rinse shrimp and remove shells and tails.
- Take out 3 bowls.
- In first bowl, add cornstarch, salt and cayenne pepper {if using it} and stir together.
- In second bowl, add egg, soy sauce and sriracha (if using it).
- In third bowl, add panko bread crumbs
- dip the shrimp in the cornstarch mixture first, followed by the egg mixture and then into the panko bread crumb mixture.
- Repeat for all of the shrimp.
- Heat roughly 1 inch of oil in a skillet or pan on medium-high heat. I usually heat to high then reduce to medium high. You want your oil around 350-360 F. if you have a frying thermometer.
- Cook for roughly 2 minutes per side or until breading gets golden brown.
- Remove shrimp from oil and place on a paper towel or cooling rack so any excess oil can run off.
- Serve with favorite sauce or use in any dish. Enjoy!