Everything is the same until we introduce a different version

Everyone makes breaded shrimps.

Every cuisine has a version or another for coating them, frying them or baking them. Nothing special there. Yes, but everything is the same until we introduce a different version. The difference could be in the type of meat, in this case the type of shrimps. The difference can also be in the breadcrumbs/batter. The herbs used, the seasoning, all make a difference.. Then the difference can also be in the way they are served. That can be the side, the condiment, the accompanying sauce, or the combination of all. This is mainly what I want you to take from this recipe. That while all things are essentially the same, and we all know the basics, but the difference always lies in the details.

Making your own breadcrumbs (my recipe on this link), then serving these with a delectable and homemade spicy tomato sauce, changes the experience of breaded shrimps. I guess I am saying, changing the details can sometimes change a dish. Very similar to finding a different perspective to change the way a thing is viewed!

Try this, my way, you will be happy you did. Then think, how will you make it, your way? Until then, I have also included a video of yet another version, one that seems to be hot everyone, as there is no one who is not raving about this! Yes it is the PF Chang’s Shrimp Dynamite!


Serves: 4-6
  • 12 Tiger Shrimps, skin removed and tail kept in tact, then deveined
  • juice of 1/2 lemon
  • 2 cups organic plain flour
  • black pepper to taste
  • 1 tsp salt
  • 3 eggs
  • 3 tbsp water
  • Homemade Herbed Breadcrumbs (recipe on this link)
  • Vegetable oil for frying
  • Spicy Tomato Sauce for serving (recipe on this link)

Clean the shrimps and devein them, pat them dry and place them on a plate. Sprinkle with lemon juice and set aside.

Prepare the dippers:

  • In a shallow bowl, place the eggs and water and beat together just to combine.
  • In another shallow bowl place the flour, black pepper and salt.
  • Finally in a third shallow bowl, place the homemade herbed breadcrumbs.

Dip the shrimps in the flour to coat all sides, except the tails, then dip in the egg mixture to completely coat. Then dip into the bread crumb mix to cover. I usually double coat with the egg and breadcrumbs for a thicker coat of crumbs, but that is optional. Your shrimps are now ready to fry or bake in the oven.

Make the Spicy tomato sauce. Serve hot with the fried shrimps.

When ready to fry, heat enough vegetable oil to deep fry the shrimps. Fry them in small batches until golden (about 4-6 minutes depending the size). Do not fry too long or the shrimps will be overcooked. The finished shrimps must still have a crunch to them when done.

If you will bake them, then line them over baking paper on a tray and spray the tops generously with oil. Bake in a hot oven for 12-15 minutes.

Serve with the spicy tomato sauce and a few of lemon wedges on the side.

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