Oven-Fried Shrimp
By America's Test KitchenPublished on June 22, 2011
Time
35 minutes, plus 30 minutes refrigerating
Yield
Serves 4
Ingredients
Before You Begin
Large shrimp (26 to 30 shrimp per pound) are essential here. Lay’s Kettle Cooked Original is our favorite brand of potato chips. Panko is a Japanese-style bread crumb available in most grocery stores. Instant polenta is available in the international section of most supermarkets.
Instructions
- Adjust oven rack to upper position and heat oven to 500 degrees. Toss bread crumbs, polenta, paprika, cayenne, 1 teaspoon salt, and oil in microwave-safe bowl until well coated. Microwave crumb mixture until golden brown and crisp, 1 to 3 minutes, stirring halfway through cooking time. Stir potato chips into crumb mixture, then transfer to shallow dish. Spread flour in second shallow dish. In third shallow dish, whisk eggs until evenly combined.
- Pat shrimp dry with paper towels and season with salt. One at a time, coat shrimp lightly in flour, dip in egg mixture, then dredge in crumbs, pressing gently to adhere. Arrange breaded shrimp ½ inch apart on wire rack set inside rimmed baking sheet. Refrigerate for at least 30 minutes or up to 2 hours.
- Spray shrimp with cooking spray and bake until crumbs are deep golden brown and shrimp are just cooked through, 5 to 7 minutes. Serve.
Time
35 minutes, plus 30 minutes refrigeratingYield
Serves 4Ingredients
Test Kitchen Techniques
Ingredients
Test Kitchen Techniques
Ingredients
Test Kitchen Techniques
Why This Recipe Works
We chose larger shrimp for our recipe because they took longer to cook, which gave the exterior more time to brown. To avoid soggy Oven-Fried Shrimp, we elevated them on a flat rack set in a baking sheet, which promoted better air circulation and required no flipping. We baked the shrimp on the top oven rack for maximum color.
Our original cornmeal coating was tough and pebbly, so we combined three unlikely ingredients (along with paprika and cayenne pepper for kick) to make the perfect coating. Instant polenta provided rich corn flavor without grittiness, while toasted panko bread crumbs added serious crunch. Ground potato chips added even more crunch and gave the coating a “deep-fried" flavor.
Before You Begin
Large shrimp (26 to 30 shrimp per pound) are essential here. Lay’s Kettle Cooked Original is our favorite brand of potato chips. Panko is a Japanese-style bread crumb available in most grocery stores. Instant polenta is available in the international section of most supermarkets.
Instructions
- Adjust oven rack to upper position and heat oven to 500 degrees. Toss bread crumbs, polenta, paprika, cayenne, 1 teaspoon salt, and oil in microwave-safe bowl until well coated. Microwave crumb mixture until golden brown and crisp, 1 to 3 minutes, stirring halfway through cooking time. Stir potato chips into crumb mixture, then transfer to shallow dish. Spread flour in second shallow dish. In third shallow dish, whisk eggs until evenly combined.
- Pat shrimp dry with paper towels and season with salt. One at a time, coat shrimp lightly in flour, dip in egg mixture, then dredge in crumbs, pressing gently to adhere. Arrange breaded shrimp ½ inch apart on wire rack set inside rimmed baking sheet. Refrigerate for at least 30 minutes or up to 2 hours.
- Spray shrimp with cooking spray and bake until crumbs are deep golden brown and shrimp are just cooked through, 5 to 7 minutes. Serve.
Gift This Recipe
Enjoyed this dish? Let others know by sharing it as a gift recipe.
Appears In
More Like This
Keep Exploring
0 Comments