Topping Mark Bittman's list of ingredients that are "out" for 2009 are packaged bread crumbs and croutons. One of my readers commented on the blog post in which I reacted to Bittman's list and said he'd "take packaged panko over homemade breadcrumbs just about any day." That's when I realized that I hardly used Panko in my own kitchen! Unacceptable. So, I added Panko to my next grocery order and, as luck would have it, Fresh Direct was having a special on shrimp. A recipe immediately popped into my head and I couldn't wait to get started on it!
The prep was a bit tedious since I was working alone in the kitchen, but the work was worth it. (Incidentally, I think this recipe would be great to make with kids since they could help with the breading process.) Before long, all of shrimp were breaded and ready to be pan-fried in a bit of olive oil.
The aroma of the honey ginger marinade was tantalizing to begin with, and the smell just intensified once the shrimp hit the hot oil. When the shrimp were finished cooking, they were golden brown and crispy and absolutely delicious! Of course, I couldn't help but sample a few from the first batch as I was cooking the second batch. These little babies would be excellent as appetizers for a cocktail party or as a first course for a dinner party. And, well, Valentine's Day is just around the corner -- these would be perfect to make and eat with your special someone! Serve with a dipping sauce made with soy sauce, honey, and ginger (of course), and you're good to go!
Panko-Crusted Honey Ginger Shrimp
- 2 tablespoons extra-virgin olive oil
- 1 teaspoon crushed red pepper flakes
- 2 small cloves garlic, minced
- 1/2 teaspoon ginger, peeled and freshly grated
- 1/2 teaspoon honey
- 1/2 pound medium shrimp, shelled and deveined
- 1/4 cup all-purpose flour
- 1 egg, lightly beaten
- 1/2 cup Panko bread crumbs
- Extra-virgin olive oil
- Sea salt
- In a large bowl, combine olive oil, red pepper flakes, garlic, ginger, and honey. Add shrimp and toss to coat. Cover and refrigerate for 1 hour.
- Remove shrimp from the refrigerator.
- Set up a breading assembly line with the flour in one shallow dish, the beaten egg in another shallow dish, and Panko bread crumbs in a shallow third dish.
- Take a shrimp and dredge in flour, shaking off the excess. Dip the shrimp into the egg and then into the Panko. Repeat until all of the shrimp have been breaded.
- Pour enough olive oil into a large skillet until there is about 1/4-inch of oil in the pan. Heat the olive oil over medium-high heat.
- Place shrimp carefully into the pan and fry for about 2 minutes, or until golden brown. Turn the shrimp and cook for about 1 minute more. Remove from the pan and drain on paper towels.
- While the shrimp are still hot, sprinkle with a bit of sea salt. Serve with your favorite dipping sauce.
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