Shrimps Fingers

  • 15 mins total
  • 10 mins prep
  • 5 mins cook
  • serves 4 people
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As a fish lover, coming up with new ideas on how to prepare shrimps was not only fun but a bit challenging. Challenging as they cook fast, therefore, needed something that can be delicious, fast to prepare and that everyone will enjoy. You are in for a treat! Not only it took me less than 20 minutes from beginning to end, but the plate was gone and seconds were asked.

I am using panko breadcrumbs which are flakier and stay intact when you cook them. Blended with the dill it gives it a more aromatic flavor and goes to perfection with the shrimps.  This is a personal pet peeve of mine, but I do not like to leave the tail on the shrimps. Somehow, and notice around you, when the tail is on, most of us do not eat the tender part that is under the shell. And if you have little ones around, you know they will leave that part for you to enjoy.  Worse, it will end in the garbage.  Thus, I removed them and always cook my shrimps without them. A crisp mixed green salad with vinaigrette was the perfect compliment to the shrimps.

Giangi's Kitchen Signature

 

Nutrition Facts
Shrimps Fingers
Amount Per Serving
Calories 261 Calories from Fat 36
% Daily Value*
Total Fat 4g 6%
Saturated Fat 1g 5%
Cholesterol 367mg 122%
Sodium 1077mg 45%
Potassium 165mg 5%
Total Carbohydrates 22g 7%
Dietary Fiber 1g 4%
Sugars 1g
Protein 29g 58%
Vitamin A 3.9%
Vitamin C 6.7%
Calcium 21.8%
Iron 23.9%
* Percent Daily Values are based on a 2000 calorie diet.
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Shrimps Fingers

  • 15 mins total
  • 10 mins prep
  • 5 mins cook
  • serves 4 people

Ingredients

Original recipe yields 4 servings

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  • 1 pound large shrimps, deveined, shell and tails removed
  • 4 dill springs, finely chopped
  • 1 1/2 cup panko breadcrumbs
  • 4 tablespoons all-purpose flour
  • 2 large eggs
  • canola oil for frying
  • salt
  • pepper
  • lemon wegdes

Instructions

  1. Mix the finely chopped dill with the panko breadcrumbs in a shallow bowl. Put the flour into another shallow bowl and season with salt and pepper, blend well. Beat the eggs into a third bowl.

  2. Dust the paper towel dry shrimps in flour and shake off any excess then dip into beaten egg, make sure all sides are coated. Transfer to dill breadcrumbs mixture and cover well on all sides.

  3. Place a large heavy-bottom skillet over medium-high heat and add enough oil to cover the bottom lightly when hot. Add the shrimps and fry on both sides for about 2 minutes. Turn only once. 

  4. Remove and drain on a paper towel if need be. Serve lemon wedges alongside.

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