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.
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...