Crispy Thai Shrimp Recipe

Shrimp: Fresh, peeled, and deveined shrimp are the star of this dish, providing a succulent and tender bite.

All-purpose flour: This serves as the base for the initial coating, helping the other ingredients stick to the shrimp.

Cornstarch: Adds extra crispiness to the coating, ensuring a light and crunchy texture.

Salt: Enhances the natural flavors of the shrimp and the coating.

Black pepper: Adds a subtle heat and depth of flavor to the coating mixture.

Panko breadcrumbs: These Japanese-style breadcrumbs create an exceptionally crispy and airy coating.

Eggs: Beaten eggs act as a binding agent, helping the breadcrumbs adhere to the shrimp.

Vegetable oil: Used for frying, it ensures the shrimp cook evenly and achieve a golden-brown color.

When coating the shrimp, make sure to press the panko breadcrumbs firmly onto the surface to ensure an even and thorough coating. This will help achieve a perfectly crispy texture when frying. Additionally, avoid overcrowding the frying pan to maintain the oil temperature and ensure each piece cooks evenly.

• shrimp - Substitute with chicken breast: If you prefer a non-seafood option, chicken breast can be cut into bite-sized pieces and used in place of shrimp.

• all-purpose flour - Substitute with rice flour: Rice flour can provide a lighter, crispier texture, which is ideal for frying.

• cornstarch - Substitute with potato starch: Potato starch can also help achieve a crispy coating and is often used in Asian cooking.

• salt - Substitute with soy sauce: Soy sauce can add a depth of flavor and a bit of umami to the dish.

• black pepper - Substitute with white pepper: White pepper has a slightly different flavor profile and is often used in Asian cuisine for a more subtle heat.

• panko breadcrumbs - Substitute with crushed cornflakes: Crushed cornflakes can provide a similar crunch and texture to panko breadcrumbs.

• eggs - Substitute with buttermilk: Buttermilk can help the coating adhere to the shrimp and add a slight tanginess.

• vegetable oil - Substitute with peanut oil: Peanut oil has a high smoke point and adds a subtle nutty flavor, making it excellent for frying.

• Allow the shrimp to cool completely before storing. This prevents condensation, which can make the crispy coating soggy.
• Place the shrimp in a single layer on a baking sheet lined with parchment paper. This ensures they don't stick together.
• Transfer the baking sheet to the freezer for about 1-2 hours, or until the shrimp are frozen solid. This step is crucial for maintaining the crispy texture.
• Once frozen, transfer the shrimp to a resealable freezer bag or an airtight container. Label with the date to keep track of freshness.
• Store the shrimp in the freezer for up to 2 months. For best results, consume within the first month to enjoy optimal flavor and crispiness.
• To reheat, preheat your oven to 375°F (190°C). Place the shrimp on a baking sheet lined with parchment paper.
• Bake for 10-15 minutes, or until the shrimp are heated through and the coating is crispy again. Avoid microwaving, as it can make the shrimp soggy.
• Serve immediately with your favorite dipping sauce or alongside a fresh salad for a delightful meal.

• Preheat your oven to 375°F (190°C). Arrange the shrimp on a baking sheet lined with parchment paper. Bake for about 10 minutes or until they are heated through and crispy again.

• Use an air fryer for a quick and efficient method. Set the air fryer to 350°F (175°C) and place the shrimp in a single layer. Heat for 3-5 minutes, shaking the basket halfway through to ensure even reheating.

• For a stovetop method, heat a small amount of vegetable oil in a skillet over medium heat. Add the shrimp and cook for 2-3 minutes on each side until they are hot and crispy.

• If you're in a hurry, the microwave can be used, though it may not retain the crispiness. Place the shrimp on a microwave-safe plate lined with a paper towel. Heat on high for 1-2 minutes, checking halfway through.

• To maintain the best texture, avoid reheating in the microwave if possible. Instead, opt for the oven or air fryer methods for a crispy finish.

• Mixing bowl: A large bowl to combine the flour, cornstarch, salt, and black pepper.

• Whisk: To beat the eggs until they are well mixed.

• Tongs: To handle the shrimp while frying and to remove them from the oil.

• Frying pan: To heat the vegetable oil and fry the shrimp.

• Paper towels: To drain the excess oil from the fried shrimp.

• Measuring cups: To measure out the flour, cornstarch, and vegetable oil accurately.

• Measuring spoons: To measure the salt and black pepper.

• Plate: To hold the coated shrimp before frying.

• Slotted spoon: As an alternative to tongs, to remove the shrimp from the oil.

Prepare ingredients in advance: Measure and mix the flour mixture ahead of time to streamline the coating process.

Use a large frying pan: Fry more shrimp at once to reduce the number of batches.

Preheat the oil: Ensure the vegetable oil is hot before you start frying to cook the shrimp faster.

Organize your workspace: Set up a coating station with the flour mixture, beaten eggs, and panko breadcrumbs in a row for efficient dipping.

Use a wire rack: Drain the shrimp on a wire rack instead of paper towels to keep them crispy.