Crispy Oven Fried Beer Batter Crumbed Shrimp! Fresh shrimp dipped in a light beer batter….coated in Panko for that extra crunchy and crispy texture of deep fried…without the deep fried oil or extra fat!
Using a Tempura-insired batter for these shrimp, you won’t believe they’re oven baked instead of deep fried. In fact, no one will believe you, because they’re super crispy with a deep-fried taste.
You know it’s a winner when you can’t stop eating them even if it means burning your mouth. What gives them the deep-fried flavour is a light spray of cooking oil before baking. It just works.
Giving them a golden, crunch coating!
Serve them in these Teriyaki Lettuce Cups! Or dip them in your favourite sauces.
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- 1 egg
- 4 tablespoons flour
- 2 tablespoons beer
- 1 teaspoon garlic powder
- salt to taste
- 2 tablespoons water
- 500g | 1 lbs peeled shrimp, deveined and washed with tail on
- 1 cup Panko breadcrumbs
- Preheat oven to 210C | 410F. Lightly spray an oven tray with cooking oil spray; set aside.
- Whisk the egg in a small shallow bowl. Add in the flour, beer, garlic powder, salt and water. Whisk slowly until all the ingredients come together; then beat until the batter is smooth. Pat dry each prawn/shrimp until they are completely dry.
- Holding the shrimp/prawns by the tail; dip one shrimp/prawn at a time into the batter to evenly coat; gently shake off any excess; then evenly coat them in the breadcrumbs. Place them onto the oven tray in a single layer.
- Bake for 10 minutes on one side; flip them and bake for a further 8-10 minutes, or until cooked through (depending on the heat in your oven).
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