Oven-Fried Shrimp
Enjoy soulful, Southern-style fried shrimp without the toiling over a vat of boiling oil. 'Cause really: who doesn't want to avoid a vat of boiling oil?
- 1 cup ketchup-style chili sauce or ketchup
- 2 tbsp prepared horseradish, drained
- Zest from 1 lemon, finely grated
- 1 tbsp fresh lemon juice
- Hot pepper sauce
- 1¼ cups Panko or other breadcrumbs
- 1 tsp sweet paprika
- ½ tsp each dried oregano, basil & thyme
- ½ tsp granulated garlic
- ½ tsp Kosher salt
- 1/8 tsp cayenne pepper
- 4 tbsp unsalted butter, melted
- 2 tbsp olive oil
- 2 lb large shrimp, peeled & deveined
To make the sauce, in a small bowl, stir together the chili sauce, horseradish, and lemon zest and juice. Season with hot pepper sauce. Set aside.
Preheat the oven to 400 degrees. Lightly oil a large rimmed baking sheet. In a bowl, stir together the panko, paprika, oregano, basil, thyme, garlic, salt, and cayenne pepper. In another bowl, whisk together the butter and oil. In batches, toss the shrimp in the butter mixture to coat, then coat them with the panko mixture, shaking off the excess. Spread in a single layer on the prepared baking sheet.
Bake until the coating is golden brown and the shrimp are opaque throughout when pierced with the tip of a knife, about 10 minutes.
Transfer the sauce to individual bowls for dipping. Serve the shrimp at once, passing the sauce on the side.
- Granulated garlic is similar to garlic powder but is more course in texture. Look in the bulk section or dried spice section of your market.
- For coconut shrimp, substitute 11⁄2 cups unsweetened desiccated coconut for the panko mixture. Add 1 teaspoon curry powder to the butter mixture. Dip the shrimp in the butter mixture, then the coconut, and bake as directed. Serve with Thai sweet chili sauce for dipping.
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