Fried shrimp cocktail


Michael Lanari

Kitchen & Bath Concepts

6-8 large raw shrimp per order-shelled and deveined

¼ cup extra virgin olive oil

1 egg-beaten

shredded iceberg lettuce

fresh limes

Dredge Mixture

½ cup all purpose flour

½ cup panko bread crumbs

1 tsp baking powder

1 tsp crushed red pepper flakes

½ tsp cajun seasoning

½ tsp cayenne pepper


1 tbl mayo

1 tbl ketchup

1 tbl horseradish sauce

1 tsp water

1 tsp white sugar

Prepare egg, dredge mixture and sauce in small bowls; set aside. Prepare small serving plates or cups with lettuce and fresh lime juice.

Heat olive oil in fry pan over medium high heat. Add shrimp to egg and toss well. Remove shrimp to dredge bowl and toss well. Fry shrimp in hot oil until lightly browned on each side. Remove shrimp and toss lightly in sauce. Arrange shrimp over lettuce and serve with fresh lime wedges.

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