Recipe information
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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Main Ingredients
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.