Move over fried fish! My DIY crispy coating cooking method means you'll never have to use the deep-fat fryer again!
Ingredients
1 pound jumbo raw shrimp (16 - 20 count), shelled and deveined
1 cup Panko (Japanese style) bread crumbs
¼ cup grated Parmesan cheese
2 tablespoons ground flaxseed
1 large egg, beaten
1 tablespoon expeller pressed canola oil
1 tablespoon butter
1 lemon cut into wedges, optional
Instructions
Place the shrimp on a cutting board and, using a sharp knife, cut almost through the curved back side of the shrimp. Open flat, and then gently pound each shrimp with a mallet or rolling pin to flatten. Set aside.
Combine the bread crumbs, Parmesan cheese, and ground flaxseed in a shallow bowl. Place the egg in a separate bowl. Dip each shrimp in the egg, then coat evenly with the bread crumb mixture. Arrange on a plate.
Heat the oil and butter in a large nonstick skillet over medium-high heat. Add the shrimp and cook until crispy and cooked through, 1 to 2 minutes per side. You may need to cook the shrimp in two batches depending on the size of your skillet.
Serve with lemon wedges and your favorite dipping sauce, as desired.