Pan Fried Shrimp with Homemade Cocktail Sauce
Processing the panko and cilantro in a food processor makes fine crumbs that stick well to the shrimp and are still crunchy. Pan frying keeps the fat very low and cooks quickly. Homemade cocktail sauce tastes better and is about half the sodium of store bought.
Prepare the Cocktail Sauce:
- Combine the ketchup, lemon juice, Worcestershire sauce, and horseradish in a bowl. Cover and refrigerate until ready to serve.
Cook the Shrimp:
- Place panko and cilantro in a food processor and pulse 2-3 times, or until mixture is finely minced. Transfer to a shallow dish.
- In another shallow dish, whisk egg and water together.
- Sprinkle shrimp with pepper. In 3 or 4 batches, dredge shrimp in egg mixture, then crumb mixture. Place on a plate in a single layer. Repeat till all shrimp are coated.
- Heat a large or extra large nonstick skillet over medium-high heat. Add 2 tablespoons oil and tilt pan to coat. Add half the shrimp in a single layer and cook for 2-3 minutes per side, or until golden brown. Drain shrimp on a paper towel. Add remaining 2 tablespoons oil and repeat to cook all the shrimp.
Plate and Serve:
- Divide shrimp evenly between six plates. Garnish with cilantro and serve with about ¼ cup cocktail sauce per serving.
Note on Shrimp: If using frozen shrimp, look for the lowest sodium possible. The brand we used contains 144 milligrams of Sodium per 4 ounces.
Food Groups ***Meat = 3.5 servings, Starch = 1 serving, Fat = .5 serving
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