Shrimp Voodoo Recipe
Eight Gulf shrimp hand breaded and flash fried. Then tossed in our Sweet ‘n Spicy Sriracha Voodoo sauce and garnished with our Spicy Cajun Coleslaw.
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Ingredients
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Main Ingredients
Method
Preparation Steps
- 1
Prepare the Shrimp
Peel and devein the Gulf shrimp, leaving the tails on. Pat them dry with paper towels.
- 2
Set Up Breading Station
In three separate bowls, place the flour, beaten eggs, and panko breadcrumbs. Mix cornstarch with the flour.
- 3
Bread the Shrimp
First, coat each shrimp in the flour mixture, shaking off excess. Then dip in the beaten eggs, and finally coat with panko breadcrumbs. Ensure they are well-coated.
- 4
Heat the Oil
In a deep skillet or fryer, heat the oil over medium-high heat until it reaches 350°F (175°C).
- 5
Fry the Shrimp
Carefully add the breaded shrimp to the hot oil in batches. Fry until golden brown and crispy, about 3-4 minutes. Use a slotted spoon to remove them and drain on paper towels.
- 6
Toss with Sauce
In a large bowl, toss the fried shrimp with the Sweet ‘n Spicy Sriracha sauce until evenly coated.
- 7
Serve with Coleslaw
Serve the shrimp on a platter, garnished with Spicy Cajun Coleslaw on the side.
