½lb.large shrimp, peeled and deveined ((about 12 shrimp))
oil for frying
Sweet Chili Sauce
½cupapricot, peach or orange marmalade
1 ½tablespoonpickle juice
Add approximate 3" of oil (canola or vegetable oil works) to a small saucepan or wok. Heat to 350-375°F using a thermometer. (Keep an eye on the oil while preparing your shrimp.)
Mix up each of your sauces in a small bowl and set aside or chill until ready.
Pat dry your shrimp. It will make them easier to work with. Take a pairing knife and slice about halfway, lengthwise, along the back of each shrimp. Use your fingers to pry open the flesh a bit so it opens resembling a butterfly. Do not slice too deep!*When all shrimp are butterflied, season with salt and pepper (or other preferred seasoning.)
Add your flour and panko breadcrumbs to two separate dishes. Scramble your eggs in a bowl.
Dredge each shrimp in the flour, followed by the egg and finally in the breadcrumbs. Make sure the egg fully coats the shrimp and you allow excess egg to drip off before moving to the breadcrumbs.
Once all your shrimp is fully breaded, wash your hands and get ready to fry!
When your oil has reached temperature, add 3-4 shrimp at a time. Fry for 1-2 minutes MAX or until the exterior is golden brown and the interior is about 120°F. Do not overcook!
Drain on paper towels or a wire rack and serve hot with sauces on the side for dipping.
This recipe is very versatile and can be seasoned multiple ways. Feel free to use seasoned breadcrumbs if you like Italian-style shrimp.
If your oil temp. drops too much, your shrimp will be oily and not turn beautifully golden brown in color. After each batch, allow the oil to come back to temp. before adding more shrimp (wait about 30-60 seconds between batches!)
If making these for a get-together, bread the shrimp ahead of time and make your sauces in advance. Then fry last minute.
Reheat your shrimp in the oven at 350°F for about 5 minutes. (Too long and they will dry out.)