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Crunchy Shrimp Recipe
Ingredients
Shrimp
- 1/4 cup (50 mL) Crisco® Canola or Vegetable Oil
- 2 cloves garlic, minced
- 1 tsp (5 mL) salt
- 1 lb (500 g) shrimp (size 16/20), peeled and deveined
- 1 cup (250 mL) regular or Panko breadcrumbs
Dipping Sauce
- 1/4 cup (50 mL) Crisco® Canola or Vegetable Oil
- 1 clove garlic, minced
| PREP TIME 15m |
COOK TIME 7m |
TOTAL TIME 22m |
YIELD 4 servings |
|---|
Instructions
- Preheat oven to 375ºF (190ºC). Line baking sheet with parchment paper or foil.
- Combine oil, garlic and salt in medium bowl.
- With a sharp knife, make a slit halfway through the shrimp from tail to top. Flatten out the shrimp but make sure both sides are still attached. Add to oil mixture.
- Place breadcrumbs in shallow dish. Dip shrimp into breadcrumbs, shaking off any excess crumbs. Place on prepared baking sheet.
- Bake in preheated oven for 7 minutes or until shrimp are pink.
- Dipping Sauce: combine oil and garlic. Serve as dipping sauce for shrimp.
- When buying shrimp you will always see numbers on the bag. They refer to how many shrimp you get per pound. 16/20 means you get 16 to 20 shrimp per pound. The lower the number, the larger the shrimp are. You will have to adjust the cooking time depending on the size of your shrimp.
A recipe from crisco
2018-04-03
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