Pan-Fried Shrimp

• 1 cup panko (Japanese breadcrumbs)
• 1 tablespoon finely chopped fresh flat-leaf parsley leaves
• 1/4 teaspoon kosher salt
• 3 1/2 ounces rice flour (about 3/4 cup)
• 2 1/4 ounces all-purpose flour (about 1/2 cup)
• 1/2 teaspoon baking soda
• 12 ounces chilled pilsner beer
• 6 tablespoons canola oil, divided
• 1 1/2 pounds peeled, deveined large shrimp

1. Combine the first 3 ingredients in a shallow baking dish; toss to combine. Weigh or lightly spoon rice flour and all-purpose flour into dry measuring cups; level with a knife. Combine flours and baking soda in a large bowl, stirring with a whisk. Gradually add beer, stirring with a whisk until smooth.
2. Heat a large skillet over medium-high heat. Add 3 tablespoons oil to pan; swirl to coat. Dip half of shrimp in batter; shake off excess. Dredge shrimp lightly in panko mixture. Place shrimp in a single layer in pan, and cook for 2 1/2 minutes on each side or until golden brown. Remove shrimp from pan; drain on paper towels. Repeat procedure with the remaining oil, shrimp, batter, and panko mixture.

parsley, kosher salt, rice flour, flour, baking soda, pilsner beer, canola oil, shrimp

Taken from www.myrecipes.com/recipe/pan-fried-shrimp (may not work)