Pan-Fried Shrimp – a delicious recipe with parsley, kosher salt, rice flour, flour, baking soda, pilsner beer. Easy to follow and perfect for any occasion.
Serves 4
Seafood
Servings:persons
1
Combine the first 3 ingredients in a shallow baking dish; toss to combine. Weigh or lightly spoon rice flour and all-purpose flour into dry measuring cups; level with a knife. Combine flours and baking soda in a large bowl, stirring with a whisk. Gradually add beer, stirring with a whisk until smooth.
2
Heat a large skillet over medium-high heat. Add 3 tablespoons oil to pan; swirl to coat. Dip half of shrimp in batter; shake off excess. Dredge shrimp lightly in panko mixture. Place shrimp in a single layer in pan, and cook for 2 1/2 minutes on each side or until golden brown. Remove shrimp from pan; drain on paper towels. Repeat procedure with the remaining oil, shrimp, batter, and panko mixture.
606
kcal
Calories
24
g
Fat
47
g
Carbs
48
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 1 cup panko (Japanese breadcrumbs), 1 tablespoon finely chopped fresh flat-leaf parsley leaves, 1/4 teaspoon kosher salt, 3 1/2 ounces rice flour (about 3/4 cup), and more.
Yes, Pan-Fried Shrimp falls under the Seafood category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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