The secret to this recipe is to use panko bread crumbs with your flour and only use egg whites as an egg wash. When you use egg yolks, your batter is too heavy and you lose the delicate flavor of the shrimp. The tartar sauce is simple and easy to make. This recipe is for two people, plan on 6-8 shrimp per person. Make plenty of tartar sauce, Your friends and family will love this recipe. Enjoy!
1Combine all tarter sauce ingredients and refrigerate for 1 hour in stainless steel bowl. (The stainless steel bowl reduces the refrigerator time by 1 hour:.Makes about 1 2/3 cups. Great with any kind of seafood.
2You can freeze fresh shrimp in water for up to 6 months. When I was young, my summers were spent on the Outer Banks of NC. We use to freeze fish and seafood in water using milk cartons.
3Thaw (if frozen), peel and devein your shrimp. You can run warm water over the shrimp frozen in water. It only takes 8-10 minutes to thaw the shrimp. I'm all about cutting your pre time.
4Tip: One trick I have learned deveining shrimp is to use a pair of kitchen scissors and with the shell on the shrimp, cut down the back of the shrimp. Take the shell off, pull the vein out and wash the shrimp.
5From the freezer and ready to cook, 15 minutes. Now that's some beautiful shrimp ready to cook.
6In a plastic slider bag, mix panko, flour, salt and pepper. Pour egg whites in a bowl
7Pour oil in a small deep fryer and heat to 350 degrees. Dredge shrimp in egg whites and shake in plastic bag with flour mixture. Shake excess flour off of shrimp and drop in fryer. Do not crowd the fryer with shrimp. It's better to cook 8-9 shrimp at a time. Fry until golden brown.
8Place shrimp on wire rack or plate with paper towel to drain. Sprinkle with salt while shrimp are hot. Serve with tarter sauce and lemon wedges.