Katy’s Fried Shrimp Recipe and Dipping Sauce


35 shrimp – clean, peeled, tail left on

2 egg whites & 2 Tbsp water, whisk until foamy

½ cup cornstarch; may need more depending upon how many shrimp and size?

Kosher salt


½ cups “Progresso” Panko bread crumbs

¼ cup chopped Vidalia onion

1 ½ cups Vegetable oil

2 Fresh lemon, cut into wedges for garnish

½ cup Mayonnaise

½ cup Sour cream

2 Tbsp White wine Vinegar

1 Tbsp chopped fresh dill or dried

2 tsp chopped fresh tarragon or dried

1 tsp Dijon mustard

½ tsp Anchovy paste

¼ cup freshly chopped parsley


Prepare shrimp – clean, peel, tail left on and devein and dry very well with paper towels. Combine cornstarch, pinch of salt & pepper into plastic bag. (1) - Place about eight shrimp into bag at a time and shake to coat. Beat egg whites and water into a bowl until foamy and (2) - dip the coated shrimp into the egg white mixture. Place into another bowl the Panko bread crumbs and (3) - dip the shrimp into the bread crumbs until coated and place them on a rack, while the oil is heating.  *Heat oil to 365 degrees in large sauté pan over medium – high heat. Fry shrimp in batches of six until golden brown on both sides, about 3 – 4 minutes and then place them back onto rack to dry.


Katy’s Dipping Sauce

Combine in a bowl – mayonnaise, sour cream, vinegar, dill, tarragon, mustard, anchovy paste parsley, onion and a squeeze of small lemon wedge and blend. Place into individual dipping cups.


Prepare each plate – six to eight shrimp on a bed of parsley, with lemon wedges and dipping cups.


* The coarse Panko breadcrumbs create the lightest and crunchiest crust.





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Last Modified On
Sunday, November 08, 2009 06:17 AM