1 lb raw shrimp, peeled, tails intact
1 cup panko
1/2 cup flour
1 tablespoon sesame seeds
1 tablespoon ground ginger
Whisk together the salt, pepper, sesame seeds, ginger and flour. Pour into a shallow bowl and set aside. Pour the panko in a second shallow bowl. Beat an egg in a third bowl. Heat about 1 1/2 inches of oil in a large saucepan or skillet, enough to cover the shrimp. Dredge the shrimp in egg, then dip into the flour mixture, then th panko Make sure all sides are coated. Drop in a single layer into the hot oil and cook about 3 minutes or until crisp and cooked through. They should float to the surface when they are cooked through. Drain on paper towel lined plates. Serve hot.
These are super quick but very satisfying addition to my hors d’ oeuvres repertoire. Ginger and sesame is a classic flavor combination that doesn’t overpower the shrimp at all and the panko gives them a great crunch.