Panko Shrimp with Strawberry Aioli

TOTAL TIME: 25 min
Prep: 10 min
Inactive Prep: 10 min
Cook: 5 min
 
YIELD: 4 Servings
LEVEL: Easy

ingredients

  • Panko Shrimp
  • Canola oil, for frying
  • 12 jumbo tiger shrimp, de-veined and butterflied
  • 2 eggs, beaten
  • 1 cup honey panko (Japanese) bread crumbs, plus more for coating
    • Strawberry Aioli
    • 1/3 cup Japanese mayonnaise
    recipe tools
    • COMMENT ON THIS PROJECT

          

      Sign in

      All fields are required.

      E-mail Address:

      Password:

      Remember me on this computer

      Signing in

      Please enter your email address and we will send your password

      E-mail Address

      Your password has been sent and should arrive in your mailbox very soon.

      Not a member?

      Sign up for My Cooking Channel to share photos, show off your style, and connect to an enthusiastic and helpful community.

      It's free and easy.

    • Print Recipe

    Directions

    To prepare the panko shrimp: Heat 1/4-inch of canola oil in a large heavy frying pan to 375 degree F. Meanwhile, place the beaten eggs in a shallow bowl and the bread crumbs in a shallow dish. Dunk the butterflied tiger shrimp into the beaten eggs, then place in the bread crumbs and coat with honey panko crumbs. Shake off the excess bread crumbs and fry the shrimp for 1 minute per side or until they start curving in on themselves. Place them on a wire rack to drain the excess oil.

    To make the strawberry aioli: In a bowl, combine the Japanese mayonnaise with the condensed milk and mix together. Puree the strawberries in a food processor.

    Place the fried panko shrimp with a side of Japanese mayo sauce and strawberry puree for dipping.
    Advertisement

    On TV

    *ALL TIMES EASTERN
    ON AIR
    NOW
    TONIGHT
    10:00
    PM

    Get Cooking Channel on your TV.