Tecnique for Oven Fried Shrimp

By á-46

Ingredients

• Oven-frying means fewer batches and less mess than deep-frying. But can you get a “fried” crust in the oven before the shrimp turn to rubber? Here’s what we discovered:
• Oven-Fried Shrimp

Preparation

Step 1

Test Kitchen Discoveries

•Large shrimp take longer to cook and give the exterior more time to brown.
•To avoid soggy-bottomed shrimp, we elevated them on a flat rack set in a baking sheet, which promoted better air circulation and meant no flipping was required.
•Bake 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 a 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.
•Toasting the instant polenta and panko in the microwave gives them a head start and ensures a crisp coating.
•After breading the shrimp using the traditional method—dredging the shrimp in flour, dipping them in egg, and then coating them with our breading mixture—a good rest in the refrigerator lets the breading set and adhere.
•Serve these crunchy, spicy shrimp with lemon wedges and tartar sauce.