Un-Fried Fried Shrimp Recipe with Homemade Tartar Sauce

This “un-fried” shrimp recipe gives you all the taste of fried shrimp without all the fat and mess. I like to serve this with salad and rice or just as an appetizer.

This recipe is also great for a party because you can prepare these hours ahead of time and keep them in the fridge until you are ready to cook and serve.

Serves 4-6

1-¼ pounds of raw jumbo shrimp cleaned and de-veined

3 tablespoons olive oil

1/2 cup buttermilk

2 cloves of garlic, very finely chopped

A handful of fresh cilantro, finely chopped

2 cups of Seasoned Fine breadcrumbs (you can use more if you need it)

Pam

One lemon cut in wedges

Approximately 6 shish kebob skewers

Seasoned Salt and Pepper

*For a spicy shrimp, use a few sprinkles of cayenne pepper or Italian red pepper flakes in the marinade

In a bowl, combine the shrimp with the olive oil, buttermilk, garlic, cilantro, seasoned salt and pepper. Toss to coat well, cover and marinate in refrigerator for 30-60 minutes.

Spray a cookie sheet well with Pam. Pour breadcrumbs in a shallow bowl and begin to remove shrimp from marinade a few at a time and dip in breading to coat well. Put around 6 shrimp on a skewer and place on the greased cookie sheet. Do this until all the shrimps are breaded and skewered. Spray another coat of Pam on top of the sheet of shrimp. Cover with foil and place in the refrigerator until you are ready to cook.

Once you are ready to serve the shrimp, Preheat broiler, remove foil, place the shrimp on the rack closest to the broiler and broil on one side for 2 minutes until brown and then turn and broil the other side for 2 minutes. This will ensure that the shrimp don’t over cook.

I serve these on a platter with some lemon wedges and homemade tartar sauce.

Homemade Tartar Sauce:

1 cup mayonnaise

1/3 cup sweet relish

Juice of ½ a lemon

1 tablespoon Dijon mustard

Dash of Tabasco sauce

Combine all the ingredients in a bowl and refrigerate until ready to serve.