Crispy Rock Shrimp
- Yield: 4 servings
- Prep Time: 5 minutes
- Cooking Time: 20 minutes
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Ingredients
Rock Shrimp- 1 lb. frozen rock shrimp
- 1 tsp. paprika
- 1 tsp. kosher salt
- 1 tsp. pepper
- cooking spray
- ½ cup greek yogurt
- 2 tsp. sriracha sauce or chili garlic sauce
- 1 tbsp. sesame oil
- ¼ lemon (juice only)
- 1 egg yolk
- ¾ cup iced water
- ½ cup all purpose flour
- 1 cup panko bread crumbs
Instructions
- Preheat the oven to 400°F.
- Whisk together the tempura batter ingredients until smooth.
- Place the thawed rock shrimp in a bowl and toss with paprika, salt, and pepper. Dip the seasoned shrimp into the tempura batter, coating well.
- Spread panko bread crumbs in a separate bowl. Using tongs, lift the battered shrimp one at a time and press into the panko to coat on all sides.
- Arrange the coated shrimp in a single layer on a sheet pan generously coated with cooking spray.
- While the shrimp bake, whisk together the ingredients for the creamy spicy sauce, including the sesame oil, in a large bowl. Set aside.
- Bake for 10 minutes, then remove the pan and flip each shrimp with tongs. Return to the oven for another 10 minutes.
- Once fully cooked, transfer the shrimp directly into the bowl of sauce and toss gently to coat.
- Garnish with sliced green onions and serve right away.
Notes
Recipe adapted from thesavvyspoon.com