Shrimp Recipe

Prepare shrimp

Pat shrimp dry with paper towels. Lightly season shrimp with 0.5 tsp of the salt, 0.125 tsp black pepper, and 0.25 tsp garlic powder; set aside.

Breading setup

In a shallow bowl whisk the egg. In a second shallow bowl combine flour, cornstarch, remaining 0.5 tsp salt, remaining 0.125 tsp black pepper, and remaining 0.25 tsp garlic powder. Place panko in a third shallow bowl.

Coat shrimp

Dredge each shrimp first in the flour mixture, shaking off excess, dip into beaten egg, then press into panko to evenly coat. Place on a plate and repeat with all shrimp.

Fry shrimp

Heat a small saucepan or skillet over medium heat and add vegetable oil. When oil reaches about 340–350°F (medium heat; a breadcrumb should sizzle), carefully add shrimp in a single layer (work in two batches if necessary). Fry 1.5–2 minutes per side until golden and cooked through. Use a slotted spoon to transfer to a paper towel–lined plate to drain.

Finish and serve

Arrange shrimp on a small plate with lemon wedges. Serve warm with the dipping sauce on the side.

In a small saucepan bring chicken broth to a simmer over medium heat. Add diced carrot and simmer 2–3 minutes until slightly tender. Stir in soy sauce, salt, and white pepper. Remove from heat, ladle into a small cup, and garnish with sliced green onion.

Toss mixed greens, cucumber slices, and tomato wedge lightly with vinaigrette just before serving. Place in a small chilled bowl.

Heat a small nonstick skillet over medium-high heat and add 0.5 tsp vegetable oil. Add beaten egg and scramble quickly until just set; push to one side. Add cold rice and peas & carrots to the pan, breaking up any clumps. Stir-fry 1.5–2 minutes until heated through. Drizzle soy sauce and sesame oil over rice, toss to combine, and remove from heat. Taste and adjust seasoning if needed.

Reheat cooked egg noodles in a small pan over low heat with 0.5 tsp butter, tossing gently until warmed. Stir in light soy sauce, toss to coat, and remove from heat.

Steam broccoli and carrot sticks until tender-crisp, about 3–4 minutes. Toss with 0.5 tsp butter and a pinch (0.0625 tsp) of salt while warm. Serve immediately.

Whisk ketchup and mayonnaise together in a small ramekin. Add hot sauce if desired and stir until smooth. Serve alongside shrimp.