Shrimp Skewers

  • 18 oz. Cleaned shrimp, head and shell off
  • 5 tbs. Worcestershire Sauce
  • ½ cup Mayo
  • 1 tsp. Sugar
  • 1 tsp. Rice wine vinegar
  • 1 Egg, beaten
  • 1 cup Milk
  • ½ cup All-purpose flour
  • ½ cup Panko or bread crumbs
  • 1 tsp. Salt
  • ½ tsp. black pepper
  • ½ tsp. Garlic, minced
  • Ahuactlan avocado oil natural for frying
  • Skewers to make the brochettes

In a small bowl, mix together mayo, Worcestershire sauce, sugar, rice wine vinegar to make a dipping sauce.

In a separate bowl, add the egg and milk and reserve.

In a large bowl add flour, salt, black pepper, garlic, and panko.

Bread each shrimp by submerging it into the egg-milk mixture and then the flour mixture.

In a frying pan, add Ahuacatlan natural and fry the shrimp.

Add 4 shrimp per skewer and serve with the Mayo sauce.

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