This is one of those meals that I have often…like really often. It’s not complex, very simple, and relatively easy to make but the sauce—the easy three-ingredient sauce that accompanies these shrimp gives it an extra edge. As mentioned in a previous post, I feel like I’m a sauce queen. What I mean by this is I’ll throw together a quick sauce for anything I feel like dipping. So let’s get into exactly how I made the dish.
Simplifying the process
Peeling and deveining the shrimp is the first step, make sure this is done before you proceed. Tails on are optional; decide what you’d like to do in this instance. You will need a couple of different areas to assist with breading the shrimp-one for the flour and another for the eggs–typically I’ll spread my flour out on a plate then whisk the egg in a bowl, and set the two aside until I’m ready but this process just a bit easier. First, add your flour to a clean plastic or paper bag. After you season the shrimp with salt and pepper, add it to the pre-floured bag and shake away! This will be done twice so the sequence will be flour-egg-flour.
How to cook Easy Breaded Shrimp
You’ll need a rather large pan that’s been coated with a light oil of your choice (typically I use olive or avocado oil). Be careful not to overcrowd the pan. You may have to cook the shrimp in batches. As a general rule of thumb, I usually cook about 15 shrimp in the pan at a time with a few tablespoons of oil. You will also need to flip them after a couple minutes and add a bit more oil, moving the shrimp around the pan with a spatula to ensure the pieces are coated.
About the dip for Easy Breaded Shrimp
The accompanying sauce is as easy as can be! It only takes three ingredients which are largely dependent on how you want your dip to be flavored. Mayo, red chili paste, and hot sauce work together to make something really unique that pairs well here!
Enjoy this Easy Breaded Shrimp with Spicy Curry Dip!Print
Easy Breaded Shrimp is super easy to make and the accompanying sauce adds something extra special. This meal goes well with practically any side dish!
For the shrimp:
1 lb shrimp, peeled & deveined
1 cup flour
salt & pepper to taste
For the Sauce:
1 heaping teaspoon red curry paste
1/4 cup mayonnaise
3 dashes of hot sauce, or to taste
- Make sauce and set aside. Whisk egg and set aside. Season shrimp, add flour to a plastic bag, add shrimp and shake until shrimp are evenly coated. Remove shrimp from bag, shaking off excess flour and place into egg. Once all shrimp are added, gently move the pieces to make sure all are coated with egg. Remove shrimp one at a time and add back to floured bag, shaking again until all pieces are re-coated.
- Place a pan on the stove, turn to medium heat, and add oil. Allow the pan to heat before adding the shrimp. Place shrimp in pan ensuring there is a bit of space between them. After about 2 minutes, flip the shrimp and continue cooking for 2 more minutes. They should be golden brown on both sides.