Breaded shrimp is one of the most popular and simple ways to prepare shrimp. This is done by using a breading to cover the shrimp. The breaded shrimp are then fried in hot oil. Just about any size shrimp can be breaded and prepared this way.
Shrimp should have their shells and dark veins removed before they are breaded. To remove the vein, a sharp knife can be used to cut a shallow slit along the length of a shrimp's back. The dark vein can then be scraped out with the knife point. The shrimp should then be rinsed in cold water.
Bread crumbs are often used as the coating on breaded shrimp. These can be plain bread crumbs or seasoned bread crumbs. Seasoned bread crumbs usually have a little more taste. Cans of bread crumbs can generally be found for sale at most supermarkets, or a cook can make her own at home. Other crushed food items, like chips or crackers, can also be used as a coating on breaded shrimp.
To make the bread crumbs stick to the shrimp, another substance is usually needed. Water or milk are sometimes used for this. Many culinary experts, however, recommend using beaten eggs.
Breaded shrimp must be breaded before cooking. This is done by dipping the shrimp into the beaten eggs, then rolling them in the bread crumbs. The bread crumbs can also be poured into a large plastic bag. Shrimp coated with egg is then tossed into the bag, which can be sealed and shook.
Most of the time, breaded shrimp is cooked in hot oil. This is usually done in a large skillet or pot, and it is often referred to as deep frying. When the oil is hot enough, usually around 350 degrees Fahrenheit (177 degrees Celsius), the shrimp is added to the oil.
As soon as the breaded shrimp pieces turn a golden brown color, they should be removed from the pan with a slotted spoon. They can then be laid on a layer of paper towels. The towels will absorb the majority of the excess oil, preventing the shrimp from getting soggy.
Large shrimp should be deveined before they are breaded, but it is not necessary to devein smaller shrimp. The tails should also be left on large breaded shrimp to make them easier to eat and more attractive. It is also not usually necessary to remove the tail from small breaded shrimp, which are often referred to as popcorn shrimp.
