6-10 cooked shrimp (31/40 count )
1/2 cup Panko ( Japanese bread crumbs )
2 Egg white ( separate from yolk )
Dip shrimp in egg white and dredge in panko crumbs.
Heat skillet with virgin olive oil (just cover the bottom of the skillet ) Cook on medium to high heat.
Make sure the temperature of the oil is fairly hot before adding the shrimp.
( Variations – you can also add some shredded coconut, almonds or curry powder. )
Serve with lemon and seafood sauce. ( Mix in a tablespoon of mayonnaise to make a creamy seafood sauce.)
For a lovely plate, arrange shrimp standing up on plate with seafood sauce in the centre. Sprinkle with parsley flakes.
Pair with a crsip white wine preferrably a Pinot Grigio.