Crispy Parmesan Herb Shrimp

1. 1

   Butterfly shrimp by running a sharp knife down the back of each shrimp, almost all the way through.

2. 2

   Dust shrimp in flour, shaking off excess. Dip into egg, then press into combined breadcrumbs, parsley and Parmesan. Arrange on a tray and chill 5 minutes.

3. 3

   In a large saucepan, heat oil on high until a pinch of crumbs sizzles as soon as it is added.

4. 4

   Deep fry shrimp in 4 batches, 2-3 minutes each, turning, until crisp and golden. Drain on paper towels. Serve with tartar sauce and lemon wedges.

* Per serving · 4 servings · Values may vary.

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