Prawns turn out lightly coated in a semi-crunchy, spicy, rich coating. These prawns melt in your mouth! Easy, very tasty and always a big hit.

fleur
Advertisement

Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Season the shrimp with 1/2 teaspoon each of garlic powder, salt, and pepper. Sprinkle shrimp with lemon juice, then roll in grated Parmesan, if using.

    Advertisement
  • Shake the remaining garlic powder, salt, and pepper together with flour in a plastic bag. Add seasoned shrimp to bag; close the bag and shake to coat shrimp.

  • Heat oil in a large skillet over medium-high heat. Add shrimp and fry until golden and cooked through, about 2 minutes per side. Remove to paper towels to drain; serve hot.

Nutrition Facts

300.8 calories; 27.1 g protein; 13.5 g carbohydrates; 218.1 mg cholesterol; 3820.8 mg sodium. Full Nutrition

Reviews (8)

Read More Reviews

Most helpful positive review

Rating: 5 stars
08/26/2008
i made this recipe for my family yesterday and it is one of the best things i ever tasted. i used scallops instead of shrimp because my mom doesn't eat shrimp and it worked very well. the parmesan was a really nice touch it added a little tang. the recipes also really packs a mouthful of flavor which makes it go really well with white rice. Read More
(4)

Most helpful critical review

Rating: 1 stars
09/02/2015
Pretty sure I followed the recipe exactly I even put less salt than listed in the recipe but the prawns came out way too salty I either stuffed up big or the tablespoons are meant to be teaspoons? Read More
9 Ratings
  • 5 star values: 4
  • 4 star values: 3
  • 3 star values: 0
  • 2 star values: 1
  • 1 star values: 1
Rating: 5 stars
08/26/2008
i made this recipe for my family yesterday and it is one of the best things i ever tasted. i used scallops instead of shrimp because my mom doesn't eat shrimp and it worked very well. the parmesan was a really nice touch it added a little tang. the recipes also really packs a mouthful of flavor which makes it go really well with white rice. Read More
(4)
Rating: 5 stars
08/26/2008
i made this recipe for my family yesterday and it is one of the best things i ever tasted. i used scallops instead of shrimp because my mom doesn't eat shrimp and it worked very well. the parmesan was a really nice touch it added a little tang. the recipes also really packs a mouthful of flavor which makes it go really well with white rice. Read More
(4)
Rating: 4 stars
09/11/2008
This an excellent recipe the taste is great. I only wish there was a tiny bit more of a crust on the shrimp. Next time I will dip them in a bit of egg before shaking. I added the Parmesan cheese to the bread crumb mixture which helped. Read More
(3)
Advertisement
Rating: 5 stars
05/08/2009
I tried this recipe and loved it. I like the crunchy taste to it. Read More
(3)
Rating: 5 stars
12/13/2012
These shrimp were really good and very easy to make. I used 8-12 count shrimp and they were excellent paired with a steak for surf and turf. Thanks so much for posting the recipe. Read More
(1)
Rating: 4 stars
08/31/2014
Really fast and easy and good Read More
Advertisement
Rating: 5 stars
08/27/2017
I used 3 tsp total of the salt and dipped in beaten eggs before shaking in flour mixture. Turned out awesome! Kids said it was like a dish from a restaurant "How did you do that?!" Read More
Rating: 1 stars
09/02/2015
Pretty sure I followed the recipe exactly I even put less salt than listed in the recipe but the prawns came out way too salty I either stuffed up big or the tablespoons are meant to be teaspoons? Read More
Rating: 4 stars
05/28/2017
An excellent recipe but I agree with the reviewer who said there was way too much salt. I just gave a few healthy twists of rock salt into the bag - nothing near the three tablespoons suggested in the recipe. Otherwise I kept the recipe the same. My husband said this was some of the best shrimp he had ever tasted. Next time I might add some dried parsley. Read More