Ladies and gentle men, I give you my most delicious shrimp dish ever. From the moment you take your first bite, you will experience a little bit of heaven… and you’ll thank me profusely for posting such shrimpy perfection!
I came up with this dish last year when I had some shrimp in my freezer and a desire to bread and pan-fry something. I haven’t made a lot of breaded things in my life because it’s just not something I grew up with. But I threw in some different kinds of spices and a little brown sugar and savory breaded shrimp was born. I could not believe how amazing it was. My mouth waters every time I think of eating it. I’ve tried many different shrimp dishes over the years, but this is, hands down, my favorite.
When you make this for yourself, remember these two things – you MUST use sesame oil because some of the awesome flavor is directly tied to the sesame flavor AND top it with honey mustard sauce. There’s information at the end of the post on what combination of honeys and mustards are best. Now, GET COOKING!
Savory Breaded Shrimp
Servings: 40 (each individual shrimp)
PointsPlus Per Serving: 1
- 3 lb bag cooked large shrimp (bigger shrimp are tastier), 30 PP
- 1/2 cup all-purpose flour, 5 PP
- 1/4 cup unpacked light brown sugar, 4 PP
- 2 tsp curry powder
- 1/2 tsp garlic powder
- 1/2 tsp chili powder
- 1/8 tsp sea salt
- 4 tbsp sesame oil (or 1/2 tbsp per 5 shrimp), 14 PP
1. Mix everything except shrimp and sesame oil together in a bowl.
2. Preheat medium skillet with 1/2 tbsp sesame oil over medium-high heat.
3. Make sure shrimp have been rinsed and drained. Coat first five shrimp in mixture, shake off and put in skillet. Don’t try to put on more than one coat! it just falls off from the weight. Flip shrimps after the first side is browned to your liking (about 3 minutes). It should take no more than 3-5 minutes for a shrimp to be finished.
4. Repeat step three until all shrimps are done, making sure to put another 1/2 tbsp sesame oil in the pan for each set of 5 shrimps.
5. Top off with some spicy honey mustard and enjoy!
As for the honey mustard, I HIGHLY recommend going to your local farmers market and buying a jar of either jalapeno or habanero mustard and some wildflower or clover honey. Mix 1/2 and 1/2 together and voila! The best honey mustard ever. The sweetness of the fresh wildflower honey and the spice of the habanero mustard (my favorite combination) is absolutely THE PERFECT topper for these shrimps. The honey-mustard combination is 1 PP per tbsp. I never make this dish unless I have the honey-mustard in the house. In fact, I stocked up on the mustard and honey this summer because I knew I’d need it during the winter! 4 jars of mustard and a huge jug of honey. Mmmmmm :)
Also, make sure to have sesame oil. It’s the flavor that’s necessary. I’m not sure that canola, vegetable or olive oil would yield the same tasty result. It’s worth the money of having to get your butt out of the house to go buy it if you don’t have it in your kitchen already!