Ingredients with Measurements:
- 1 lb. large shrimp, peeled and deveined
- 1 cup kornflakes, crushed
- 1/2 cup all-purpose flour
- 1 tsp. paprika
- 1/2 tsp. garlic powder
- 1/2 tsp. salt
- 1/4 tsp. black pepper
- 2 eggs, beaten
- 1/4 cup vegetable oil
Special equipment needed:
- Large mixing bowl
- Baking sheet
- Non-stick skillet
Step-by-step instructions:
1. Preheat oven to 375°F.
2. In a large mixing bowl, combine crushed kornflakes, flour, paprika, garlic powder, salt, and black pepper.
3. Dip each shrimp in beaten eggs, then coat with the kornflake mixture.
4. Heat vegetable oil in a non-stick skillet over medium-high heat.
5. Cook shrimp in batches for 2-3 minutes on each side until golden brown.
6. Transfer cooked shrimp to a baking sheet and bake in the preheated oven for 5-7 minutes.
7. Serve hot.
- Time:
Preparation time: 15 minutes
- Cooking time: 15 minutes
Temperature:
- Oven temperature: 375°F
- Skillet temperature: medium-high heat
Serving size:
- 4 servings
Nutritional information:
- Calories per serving: 320
- Total fat: 16g
- Saturated fat: 2g
- Cholesterol: 280mg
- Sodium: 540mg
- Total carbohydrates: 18g
- Dietary fiber: 1g
- Sugars: 1g
- Protein: 25g
Substitutions for ingredients:
- Panko breadcrumbs can be used instead of kornflakes.
- Cornstarch can be used instead of all-purpose flour.
- Cajun seasoning can be used instead of paprika and garlic powder.
Variations:
- Add grated Parmesan cheese to the kornflake mixture for extra flavor.
- Use coconut flakes instead of kornflakes for a tropical twist.
- Serve with a sweet and spicy dipping sauce.
Tips and tricks:
- Make sure to pat the shrimp dry before dipping in the egg mixture to ensure the kornflake mixture sticks well.
- Cook the shrimp in batches to avoid overcrowding the skillet.
- Use a non-stick skillet to prevent the shrimp from sticking.
Storage instructions:
- Store leftover shrimp in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Preheat oven to 350°F.
- Place leftover shrimp on a baking sheet and bake for 5-7 minutes until heated through.
Presentation ideas:
- Serve on a bed of lettuce with lemon wedges on the side.
- Arrange on a platter with a variety of dipping sauces.
Garnishes:
- Fresh parsley or cilantro
- Lemon wedges
Pairings:
- White wine, such as Sauvignon Blanc or Pinot Grigio
- Light beer, such as a Pilsner or Lager
Suggested side dishes:
- Coleslaw
- Roasted vegetables
- French fries
Troubleshooting advice:
- If the kornflake mixture is not sticking to the shrimp, try pressing it on firmly or adding more egg to the mixture.
Food safety advice:
- Make sure to cook the shrimp to an internal temperature of 145°F to ensure they are safe to eat.
Food history:
- Fried shrimp is a popular dish in many coastal regions, including the southern United States and parts of Asia.
Flavor profiles:
- Crunchy, savory, and slightly spicy.
Serving suggestions:
- Serve as an appetizer or main dish.
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