Oven-Fried Shrimp

From Cook's Country | December/January 2009

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 circulation and required no flipping. We baked the shrimp on… read more

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 circulation and required no flipping. We baked the shrimp on the top oven rack for maximum color.

Our original cornmeal coating was tough and pebbly, so we combined three unlikely ingredients (along with paprika and cayenne pepper for kick) to make the perfect coating. Instant polenta provided rich corn flavor without grittiness, while toasted panko bread crumbs added serious crunch. Ground potato chips added even more crunch and gave the coating a “deep-fried" flavor.

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Serves 4

Large shrimp (26 to 30 shrimp per pound) are essential here. Lay’s Kettle Cooked Original is our favorite brand of potato chips. Panko is a Japanese-style bread crumb available in most grocery stores. Instant polenta is available in the international section of most supermarkets.

Ingredients

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