Cool Spring Shrimp Fry Recipe
Panko crusted jumbo shrimp, hand cut slaw, shoestring fries, cocktail sauce.
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Ingredients
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Shrimp
Slaw
Fries
Cocktail Sauce
Method
Preparing the Shrimp
- 1
Prepare the Shrimp
Peel and devein the jumbo shrimp, leaving the tails on. Pat them dry with paper towels.
- 2
Coat the Shrimp
In one bowl, place the all-purpose flour seasoned with salt, black pepper, and cayenne pepper. In a second bowl, whisk the eggs. In a third bowl, place the panko breadcrumbs. Dip each shrimp first in the flour, then in the eggs, and finally coat with panko breadcrumbs. Set aside.
Making the Slaw
- 3
Prepare the Vegetables
Finely shred the green cabbage and grate the carrots. Combine them in a large bowl.
- 4
Mix the Dressing
In a separate bowl, whisk together the mayonnaise, apple cider vinegar, sugar, salt, and black pepper until smooth.
- 5
Combine Slaw
Pour the dressing over the cabbage and carrots. Toss well to combine. Cover and refrigerate for at least 30 minutes.
Cooking the Fries
- 6
Heat the Oil
In a deep fryer or a large pot, heat the vegetable oil to 350°F (175°C).
- 7
Fry the Shoestring Fries
Once the oil is hot, add the shoestring fries in batches. Fry until golden brown and crispy, about 3-4 minutes. Remove and drain on paper towels. Sprinkle with salt and keep warm.
Frying the Shrimp
- 8
Fry the Shrimp
In the same hot oil, carefully add the panko-crusted shrimp in batches. Fry for about 2-3 minutes or until they are golden brown and cooked through. Remove and drain on paper towels.
Making the Cocktail Sauce
- 9
Combine Ingredients
In a small bowl, mix together the ketchup, horseradish, lemon juice, and Worcestershire sauce until well combined.