Breaded Shrimp Recipe

Prepare shrimp

Pat the jumbo shrimp dry with paper towels, leaving tails on. If shrimp are frozen, thaw fully and remove any remaining vein. Lightly score the underside so shrimp stay straight while frying.

Set up dredging station

In three shallow bowls/plates set up: (1) flour seasoned with 1 tsp salt, 1/2 tsp pepper and 1/4 tsp garlic powder; (2) whisk eggs with 3 tbs milk until smooth; (3) combine panko breadcrumbs with cornmeal (if using) and the remaining 1/2 tsp salt and 1/4 tsp pepper. Press panko gently to remove large chunks so coating is even.

Coat shrimp

Working in batches of 6–8 shrimp, dredge each shrimp first in seasoned flour, shaking off excess, then dip into the egg mixture, letting excess drip off, and finally press into panko mixture to thoroughly coat. Place coated shrimp on a wire rack for 10 minutes to help the breading adhere before frying.

Heat oil

Pour vegetable oil into a deep pot or heavy skillet to a depth of about 3 inches (use roughly 1–1.2 liters/1200 ml). Heat oil to 350°F (175°C). If you don't have a thermometer, test with a small breadcrumb — it should sizzle and brown in about 40–60 seconds.

Fry shrimp

Fry shrimp in batches so oil temperature holds, about 2 to 3 minutes per batch, until golden brown and shrimp are cooked through (internal color opaque). Do not overcrowd. Remove with a slotted spoon or spider and drain on a wire rack over a baking sheet or on paper towels. Keep warm in a 200°F (95°C) oven if necessary while frying remaining shrimp.

Prepare vegetables

Trim and peel carrots; cut into 1/4-inch thick batons or thin diagonal slices. Slice zucchini into 1/4-inch thick half-moons. Pat dry with paper towels to remove excess moisture.

Make tempura batter

In a bowl, lightly beat 1 egg, then add very cold sparkling water. Add the egg-water mixture to the tempura flour and cornstarch and stir very lightly — do not overmix; some lumps are fine. The batter should be thin enough to coat but slightly lumpy (adjust with a splash more cold water if too thick). Keep batter chilled (set bowl over ice if hot kitchen).

Fry vegetables

Heat the same frying oil to 350°F (175°C). Dust vegetable pieces lightly with a little flour to help batter stick. Dip vegetables into the tempura batter, letting excess drip off, then carefully lower into hot oil in small batches. Fry until batter is pale golden and crisp — about 1.5 to 3 minutes depending on size. Remove and drain on a wire rack or paper towels. Season immediately with a pinch of salt.

Combine mayonnaise, finely chopped pickles, prepared horseradish, lemon juice, Dijon mustard, chopped chives, paprika, 1/4 tsp salt, and 1/4 tsp black pepper in a small bowl. Stir until smooth. Taste and adjust seasoning or acidity with more lemon or salt as needed. Chill at least 15 minutes to meld flavors before serving. Transfer to a serving ramekin.

Arrange warm breaded shrimp and tempura carrot & zucchini on a platter. Garnish with chopped parsley and lemon wedges. Serve immediately with the chilled tater sauce on the side for dipping.