Panko-Crusted Shrimp Pops

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Panko-Crusted Shrimp Pops

Prep Time: minutes
Cook Time: minutes
Yields: appetizers
Difficulty:

Ingredients

  • Shrimp Seasoning
  • 1 lime juiced
  • 3 tablespoons red Tabasco sauce
  • 3 tablespoons olive oil
  • 4 tablespoons cilantro finely chopped
  • 1 clove garlic minced
  • 1/2 teaspoon salt
  • 1/4 teaspoon Fresh cracked pepper
  • 8 colossal-size shrimp cleaned and peeled (leave tails on)
  • Cocktail Sauce
  • 1 cup ketchup
  • 1 tablespoon worcestershire sauce
  • 2 teaspoons wasabi paste
  • 1 Roma tomato cored and finely diced
  • Lemon zest
  • 1/2 lemon juiced
  • 2 tablespoons red Tabasco sauce
  • salt to taste
  • 1/4 teaspoon Fresh cracked pepper
  • Breading
  • 1 cup flour
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 2 eggs lightly beaten
  • 2 teaspoons red Tabasco sauce
  • 2 cups panko bread crumbs
  • 3 cups canola oil for frying
  • 8 6-inch wooden skewers
Difficulty:
Spice it up at your next fiesta with these Tabasco-flavored shrimp pops!

Shrimp pops are a fun finger food to serve at any party or get-together. This recipe uses Tabasco© sauce mixed right into the seasoning to give your shrimp a little extra bite. Enjoy!

Directions

  1. In a shallow dish, combine all of the ingredients for the shrimp marinade. Taste for salt, add shrimp in and mix to coat evenly. Cover and keep chilled. Marinate for 45 minutes to 1 hour.
  2. In a bowl, combine all of the ingredients for cocktail sauce. Stir well to combine, taste for salt. Cover and keep chilled.
  3. Set up breading station. In one bowl, combine the flour seasoned with 1/2 teaspoon of salt and 1/4 teaspoon of pepper. In the second bowl, beat the eggs with 2 teaspoons of TABASCO® Original Red Sauce. In the third bowl add the panko bread crumbs. In a small heavy pot, preheat the 3 cups of canola oil to 350º F. The oil must be deep enough to cover shrimp.
  4. Remove shrimp from refrigerator while the oil is heating up. Shake off excess marinade and skewer each shrimp, starting at the bottom closest to the tail. Dredge in flour, dip into egg, then coat with bread crumbs, using your hand to press gently. Fry one to two shrimp at a time, just until golden brown on all sides. Drain onto plate lined with paper towels. To serve, add half of the cocktail sauce to a serving plate. Top with shrimp pops, garnish with lemon slices and chopped cilantro. Serve with extra cocktail sauce.

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