Pepper Fried Shrimp Recipe

Prep shrimp

Pat the shrimp dry with paper towels. Season both sides with the kosher salt and 1 tsp freshly ground black pepper. Set up a three-station breading station: flour in one shallow bowl, beaten eggs mixed with 2 tbsp milk in a second, and panko mixed with grated Parmesan (if using) in a third.

Bread shrimp

Working in batches, lightly dredge each shrimp in flour shaking off excess, dip into the egg wash coating completely, then press into the panko so shrimp are evenly encrusted. Place breaded shrimp on a wire rack set over a baking sheet while you heat the oil.

Heat oil and fry

Pour about 1 cup vegetable oil into a large skillet (preferably cast iron) and heat over medium-high until oil reaches 350°F (175°C) or a breadcrumb dropped in sizzles immediately. Fry shrimp in a single layer (do not overcrowd) for 1.5–2 minutes per side until golden-brown and just cooked through. Use a slotted spoon to transfer fried shrimp to a clean wire rack or paper towel-lined plate to drain.

Make Texas Pete butter

In a small saucepan or skillet over low heat, melt 4 tbsp unsalted butter. Add 2 tbsp Texas Pete, 1 tsp minced garlic, 1 tsp lemon juice and a 1/4 tsp pinch of salt. Stir continuously until combined and warm but not boiling, about 1–2 minutes. Keep warm on the lowest heat or remove from heat and cover to hold.

Toss a portion of shrimp

When a batch of shrimp is freshly fried and still hot, toss 6–8 shrimp in a large bowl with 1–2 tbsp of the Texas Pete butter to lightly coat. Reserve remaining butter to drizzle at service.

Prepare glaze

In a small skillet over medium heat melt 1 tbsp butter. Add the minced shallot and sauté 30–45 seconds until fragrant and translucent but not browned. Add 2 tbsp honey, 1 tbsp soy sauce, 1 tbsp water, 1/2 tsp freshly ground black pepper, 1/2 tsp cracked mixed peppercorns and 1/4 tsp red pepper flakes (optional). Bring to a gentle simmer and cook 1–2 minutes until slightly thickened into a syrupy glaze. Taste and adjust (add a splash more soy for salt, more honey for sweetness). Remove from heat.

Finish shrimp with glaze

Lightly brush or spoon 1–2 tsp of the three pepper glaze over each Texas Pete–buttered shrimp (or toss briefly to coat) so each shrimp has a shiny peppered glaze without becoming soggy. Reserve some glaze for drizzling on the plate.

Plate the shrimp in a single layer. Crumble 1/2 cup blue cheese over the glazed shrimp, allowing some to melt slightly from the residual heat. Sprinkle the thinly sliced scallions over the top.

Drizzle any remaining Texas Pete butter and three pepper glaze around and over the shrimp as desired. Serve immediately with lemon wedges for squeezing and extra blue cheese on the side.