Do you ever get in a rut with what you make for dinner? Revert to the same few recipes? We both were in the mood for shrimp, and I’ve made many shrimp recipes, but none were sounding as good as fried shrimp sounded. I’m not a fryer. So I didn’t want to fry shrimp… so I Googled (I have no idea how I survived pre-Google!) – a recipe popped up from Williams-Sonoma for Oven Fried Shrimp and it is OUT OF THIS WORLD!
It’s quick and easy – pop it in the oven for ten minutes. Poof! The nicest thing about making fried shrimp at home is that you can choose healthier sides. We split a baked potato and bought some brussels sprouts salad at Whole Foods. It was perfect!
Note, I cut this recipe in half since we were only using one pound of shrimp (which is plenty for two people).
This is how I made it:
Make the cocktail sauce and refrigerate (if you like it cold). I just squirt ketchup into a bowl, and a spoonful or two of horseradish and squeeze a wedge of lemon. Stir and it’ll be the best ever!
Oven on 400 degrees F. Lightly oil a cookie sheet (with rimmed sides).
In bowl #1: Add bread crumbs (I used Panko but you can use regular), paprika, salt and pepper (original recipe had more spices)
In bowl #2: Mix 2 parts melted butter to 1 part olive oil (4 tablespoons butter/2 tablespoons o/o) – using Panko, you may need more…
I rinse the shrimp and pat dry, then put into bowl #2 with the butter/olive oil. Stir to coat them.
Next, coat them in the Panko/spices and shake off any excess. Then place on cookie sheet.
Bake about 10 minutes (depending upon the size of your shrimp). Mine were a little larger so I checked them by cutting in half and they weren’t quite opaque, so I popped them back in for an additional 2 minutes. Perfect!
Serve the shrimp with sauce.
Oh this is sooo good, I cannot wait for you to try it! I’ve had great success with other recipes from Williams-Sonoma!
Catch you back here tomorrow!