Oven-Fried Shrimp

Name: Oven-Fried Shrimp
Yield: Serves 4
Ingredients: 2 cups, panko bread crumbs (see note); 1/4 cup, polenta, instant (see note); 1 1/2 teaspoons, paprika; 1/4 teaspoon, cayenne pepper; , Salt; 1/4 cup, vegetable oil; 2 cups, potato chips (about 2 ounces), crushed to fine crumbs; 3/4 cups, all-purpose flour; 2 large, eggs; 1 1/2 pounds, large shrimp, peeled and deveined

9 comments

Appears in Cook's Country December/January 2009

Main Courses

Fish & Seafood

Oven-frying promises fewer batches and less mess than deep-frying, but often the "fried" crust is forgotten. We wanted the same appealing crunchy crust from the oven.

SERVES4

TIME35 minutes, plus 30 minutes refrigerating

WHY THIS RECIPE WORKS

We chose larger shrimp for our recipe because they took longer to cook, which gave the exterior more time to brown. To avoid soggy Oven-Fried Shrimp, we elevated them on a flat rack set in a baking sheet, which promoted better air circulati...

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