Shrimp Fried Set Recipe

Name: Nagomi Japanese Restaurants SHRIMP FRIED SET Recipe
Cook time: 35 min
Total time: 35 min
Yield: 4 servings
Cuisine: Asian
Ingredients: 24 pieces large shrimp, peeled and deveined (tail on or off per preference); 1 cups all-purpose flour (for dredging); 1.5 cups fine dry breadcrumbs or panko; 0.25 cups cornstarch; 2 pieces large eggs; 0.25 cups cold water; 1.5 tsp salt (for seasoning shrimp and coating); 0.5 tsp black pepper; 0.5 tsp garlic powder; 0.5 tsp paprika (sweet or smoked); 1 cups vegetable oil (or peanut/canola) for deep frying; 4 pieces lemon wedges (to serve); 2 tbsp fresh parsley, chopped (optional garnish); 0.5 cups hot sauce or dipping sauce (optional)

Inspired by Nagomi Japanese Restaurant

Time35m

Serves4

Breded shrimp

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Ingredients

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Battered & Breading

24 pieces large shrimp, peeled and deveined (tail on or off per preference)

1 cups all-purpose flour (for dredging)

1 1/2 cups fine dry breadcrumbs or panko

1/4 cups Cornstarch

2 pieces Large eggs

1/4 cups cold water

1 1/2 tsp salt (for seasoning shrimp and coating)

1/2 tsp black pepper

1/2 tsp Watkins garlic powder

1/2 tsp paprika (sweet or smoked)

Frying & Finishing

1 cups vegetable oil (or peanut/canola) for deep frying

4 pieces lemon wedges (to serve)

2 tbsp fresh parsley, chopped (optional garnish)

1/2 cups hot sauce or dipping sauce (optional)

Method

Battered & Breading

Prepare the shrimp

Pat the shrimp dry with paper towels. If tails are on and you prefer them removed, trim tails leaving clean presentation. Lightly season the shrimp with 1 tsp salt and 1/4 tsp black pepper; set aside.

Set up breading stations

Place the flour in a wide shallow bowl and stir in 1/2 tsp salt, 1/4 tsp black pepper, 1/2 tsp garlic powder, and 1/2 tsp paprika. In a second shallow bowl, whisk the 2 eggs with 1/4 cup cold water until smooth (this is the egg wash). In a third shallow bowl, combine the breadcrumbs (or panko) with the cornstarch and 1/2 tsp salt; mix to evenly distribute.

Breadcrumb the shrimp

Working in batches, dredge each seasoned shrimp first in the seasoned flour, shaking off excess, then dip into the egg wash allowing excess to drip off, then press firmly into the breadcrumb mixture to coat thoroughly. Place breaded shrimp on a wire rack or baking sheet. Repeat until all shrimp are breaded. For an extra-crispy finish, double-dip: after the first breadcrumb coat, return to the egg wash and breadcrumbs again.

Frying & Finishing

Heat oil

Pour enough oil into a heavy-bottomed skillet or saucepan to reach about 1 to 1.5 inches deep (approximately 1 to 2 cups depending on your pan). Heat over medium-high to reach 350°F (175°C). If you don't have a thermometer, test by dropping a small breadcrumb — it should sizzle and float steadily.

Fry shrimp

Carefully add shrimp in a single layer without overcrowding (fry in batches as needed). Fry for about 1.5 to 2.5 minutes per side, until golden brown and crisp and shrimp are opaque and firm (internal temperature about 145°F / 63°C). Use a slotted spoon or tongs to transfer fried shrimp to a wire rack or paper towel-lined plate to drain. Sprinkle immediately with remaining 1/2 tsp salt while hot for best adhesion.

Finish and serve

If desired, keep cooked shrimp warm in a 200°F (95°C) oven on a wire rack while frying remaining batches to maintain crispness. Arrange shrimp on a serving platter, garnish with chopped parsley and lemon wedges, and serve with your choice of dipping sauce or hot sauce on the side.