- 12 – 16 large shrimp, peeled and deveined
- 2 tbsp fresh green seasoning
- 2 cloves garlic, minced
- ½ tsp pepper sauce
- Juice of ½ lime
- Black pepper
- 1 cup panko breadcrumbs
- 1- 2 eggs, lightly beaten
- 1 cup flour
- 1 tsp paprika
- 1 tbsp dried parsley flakes
- 2 cups canola oil
Season the shrimp with green seasoning, garlic, pepper sauce, lime juice, salt and pepper. Let marinate for 15 – 30 minutes.
Place the breadcrumbs, eggs and flour in seperate bowls.
Season the breadcrumbs with a pinch of salt, paprika and parsley. Season the flour with a little salt and pepper.
Dip the shrimp (individually), in the flour, then the egg and finally the breadcrumbs, ensuring the shrimp is fully covered with each coating.
Heat the oil over medium high heat in a a small or medium pot. There should be enough oil in the pot so the shrimp are completely submerged when added to the pot.
Add the shrimp in batches, letting them cook for 2 -3 minutes depending the size of the shrimp.
Remove and let drain on a paper towel. Serve with your favourite dipping sauce.