How To Make Crispy Panko Shrimp with Cocktail Sauce
Taste the sea with our Crispy Panko Shrimp with Cocktail Sauce Recipe! This skillet-seared shrimp pairs perfectly with simple yet flavorful cocktail sauce.
Whisk all the ingredients together in a mixing bowl. Set aside.
In a shallow dish, whisk together panko and parsley.
In a separate shallow dish, whisk together flour, garlic powder, paprika, salt, black pepper, and cayenne pepper.
In a third shallow dish, whisk egg whites until slightly frothy.
Dip one piece of shrimp at a time into the flour mixture, then turn to coat the opposite side. Gently shake off excess.
Transfer to egg whites, dip and turn to coat both sides, and let excess run off.
Transfer to panko mixture. Dip and lightly press to get the crumbs to stick, then turn to the opposite side and press. Transfer to a large plate. Repeat until all of the shrimp have been coated in mixtures.
Heat 2 tablespoons of olive oil in a 12-inch non-stick skillet over medium-high heat.
Add half of the shrimp and cook for about 3 minutes, until golden brown on the bottom.
Spritz the tops of the shrimp lightly with olive oil cooking spray, then carefully turn and cook the opposite side for about 2 to 3 minutes, until golden brown on bottom and shrimp is opaque and cooked through.
Transfer to a platter, then repeat process with the remaining half of the shrimp. Serve warm sprinkled with parsley if desired and serve with cocktail sauce.
Sprinkle with parsley then serve warm along with cocktail sauce.
When dipping the shrimp into the flour mixture, use one hand for the flour and egg, and the other hand for the dry panko as this method is less messy.
- Calories: 1363.26kcal
- Fat: 19.17g
- Saturated Fat: 2.99g
- Trans Fat: 0.08g
- Monounsaturated Fat: 8.93g
- Polyunsaturated Fat: 3.23g
- Carbohydrates: 213.87g
- Fiber: 7.93g
- Sugar: 55.59g
- Protein: 86.05g
- Cholesterol: 571.53mg
- Sodium: 4992.81mg
- Calcium: 461.80mg
- Potassium: 1561.85mg
- Iron: 9.78mg
- Vitamin A: 364.72µg
- Vitamin C: 32.06mg
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