I was a little hesitant at first when I came upon a recipe that involved a crustacean, but I knew that if I wanted to try new things, I needed to conquer my fear. This was another Super Bowl appetizer, that went quite nicely with the chicken, pizza bites, and dip. I would definitely make these again. However, I altered the recipe just a bit because my dad has a fryer and it wasn’t necessary to use the oven as well.
2 large eggs
3 cups plain dried bread crumbs
1 tablespoon garlic powder
2 teaspoons chili powder
1 teaspoon cayenne pepper
1 teaspoon ground cumin
1 pound small shrimp, defrosted and peeled
6 – 7 cups vegetable oil [or enough to fill the fryer]
Salt and Pepper
1. Beat the eggs in a shallow dish.
2. Combine the breadcrumbs, garlic powder, chili powder, cayenne, cumin, 1/2 teaspoon salt, and 1 teaspoon pepper in a separate shallow dish.
3. Pat the shrimp dry with paper towels, then season with salt and pepper.
4. Dip a good amount of shrimp into the egg. Shake off any excess egg. Then coat with the breadcrumb mixture. Press on the breadcrumbs to make sure they stick to the shrimp. Lay the breaded shrimp on paper towels or plates.
5. Pour the oil into a large pot until it measures 1 1/2 inches deep. Heat the oil over medium-high heat until it reaches 375 degrees. You can use a fryer instead of a pot.
6. Carefully add half of the shrimp to the hot oil (375 degrees F) and fry until golden brown, stirring often to prevent them from sticking together, about 1 1/2 minutes.
7. Remove the fried shrimp from the oil and let drain briefly on paper towels.
8. Fry the remaining shrimp for about 1 1/2 minutes and remove from oil.
9. Serve with cocktail sauce or your favorite dipping sauce!