Horseradish Crusted Shrimp with Horseradish Remoulade

By • March 27, 2011 13 Comments

19 + Save

If you like it, save it!

Save and organize all of the stuff you love in one place.

Got it!

If you like something…

Click the heart, it's called favoriting. Favorite the stuff you like.

Got it!

Author Notes: Around here we like fried shrimp and remoulade ... this version has a crunch and a kick and is darn tasty. We set up the breading and frying station outside on the grill (which is off, of course) - see photo - then stand around and eat them as they come out of the fryer. aargersi

Serves 2-4 - depends how many shrimp you can eat

Horseradish Remoulade

  • 2 tablespoons fresh horseradish (grated on the small teeth of a box grater)
  • 2 minced scallions
  • 1 tablespoon brown mustard seed
  • 2 tablespoons mayonaise
  • 1 tablespoon sherry vinegar
  • 1 tablespoon dill relish
  • 1 tablespoon ketchup
  • juice from 1 lemon
  1. Mix everything together and put it in the fridge until shrimp time.

Horseradish Crusted Fried Shrimp

  • 1 pound medium shrimp - peeled and deveined - we leave the tails on for handles
  • 1/2 cup fresh grated horseradish (on the small teeth on the box grater)
  • 2 cups panko
  • zest from 1 lemon
  • 2 eggs
  • 1/4 cup heavy cream
  • 2 tablespoons cornstarch
  • 1 teaspoon salt
  • 2 teaspoons pepper
  • oil for deep frying, we use peanut oil - high flash point
  1. Heat the oil - we use an electric fryer and set it to 375. Whisk together the panko, lemon zest and horseradish in a cake pan (or something you can get the shrimp in and out of)
  2. In another pan or dish - whisk the eggs, cream, cornstarch (which helps everything stick where it ought to) salt and pepper. Set up a draining rack - we put a cookie cooler over a newspaper covered cookie sheet.
  3. Standard frying ops - dip the shrimp in egg mix, then panko - do a few at a time - I actually press the shrimp into the panko so a lot sticks - I like them bready. Grab them by the tail and lower them into the oil. Fry them until golden brown - 5-7 minutes (it will depend on your oil, heat, shrimp) dump them out onto the cooling rack and wait patiently for 3 or 4 seconds before you try to eat one and probably burn your mouth. Put it down. Wait a minute. Now eat it with remoulade. Repeat.
  4. This isn't really part of the recipe but I also sliced breaded and fried that scalped lemon - that was our neighbor's favorite part!!

More Great Recipes: Entrees|Fish & Seafood|Condiments|Shrimp

💬 View Comments ()