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 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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