The Healthy My Ass Cookbook

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Other Entrée Recipes:

Bacon Cheese Franks

Broiled Lobster Tails

Chicken Enchiladas

Coney Island Casserole

Covered Roaster Turkey

Fettuccine Carbonara

Fettuccine Fiesta

Fried Swai

Honey Mustard Roasted Chicken Thighs


Lemon Butter Chicken

Linguine with Caramelized Onions, Bacon and Olives

Mac and Bacon Cheeseburger Casserole


Mizithra Cheese and Browned Butter Spaghetti

Oven Barbecued Baby Back Ribs

Oven Barbecued Brisket

Oven Barbecued Country Style Ribs

Oven Braised Pork Steaks

Oven Sesame Chicken

Pan Fried Pork Chops

Pan Seared Parmesan Scallops

Pasta with Three Cheeses

Poor Man's Stroganoff

Pressure Cooked Chuck Roast

Pressure Cooked Corned Beef and Cabbage

Pressure Cooked Country Style Ribs

Pressure Cooked Linguine with Clam Sauce

Prime Rib

Rosemary's Chicken Breasts

Scallops in Beer Cheese Sauce

Seafood Lasagna

Shrimp Fettuccine with Boursin Cheese

Shrimp Scampi Pasta

Slow Cooked Chuck Roast

Slow Roasted Pork Butt


Stuffed Peppers

Swissed Ham and Noodles Casserole

The Italian North Village Sub Sandwich

The Vegetarian North Village Sub Sandwich

Tuna Noodle Casserole


Wild Mushroom and Goat Cheese Lasagna

Ziti con Pollo

Fried Shrimp

A Japanese style of deep fried shrimp.


2 lbs. Shrimp, 20-26 count/pound
1 tsp. Salt
1 tsp. Black Pepper, fresh ground
1 tsp. Garlic Powder
1 tsp. Old Bay Seafood Seasoning
1/3 cup Flour, consumed
2/3 cup Flour, left over
2/3 tsp. Paprika, consumed
1&1/3 tsps. Paprika, left over
2 Egg, consumed
1 Egg, left over
1 cup Panko Crumbs, consumed
1/2 cup Panko Crumbs, left over
1 cup Vegetable Oil, consumed
3 cups Vegetable Oil, left over


Thaw if necessary and rinse the Shrimp in cold water.  Peel most of the shells, leaving the tail and the last ring preceding the tail.  Devein if desired.  Rinse again and let drain for a while in a colander in the refrigerator.

Spread the shrimp one layer thick on paper towels, cover with another layer of paper towels and pat dry.  Combine the Salt, Black Pepper, Garlic Powder and Old Bay Seasoning in a shaker.  Cover the bottom of a bowl large enough to hold all the shrimp with a single layer of shrimp.  Shake the spices over the shrimp and toss with a large spoon.  Repeat with another layer of shrimp until all the shrimp and seasonings are used up.

Combine the 1 cup of Flour and 2 teaspoons of Paprika in a plastic bag.  Add a few shrimp, seal in air and shake to coat all.  Remove the shrimp from the bag, shaking off any excess flour, then toss and shake in a large strainer or sieve to completely remove excess flour.  Set aside on a tray until all the shrimp are lightly dusted with the flour.

Beat the 3 Eggs in a bowl and place the 1&1/2 cups of Panko Crumbs in another plastic bag.  Have a non-stick cookie sheet large enough to hold all the shrimp in a single layer at hand.  Dip a few shrimp at a time in the egg, let the excess drip off, then drop in the bag, seal in air and shake to coat all.  Set aside on the cookie sheet until all the shrimp are coated in panko crumbs.

Preheat the oven to 200°F.

While the shrimp sit coated in panko crumbs, pour the 1 quart of Vegetable Oil into an electric skillet and begin heating to 375°F.  Determine the maximum number of shrimp that will fit in the skillet without touching or overcrowding, then figure out how many batches you will need to fry for each batch to be about the same amount of shrimp without exceeding the maximum number that avoids overcrowding.  When the skillet reaches 375°F begin frying a batch of the shrimp.  They only need to fry for 2 to 4 minutes depending on their size and you should turn them once during the frying.  Remove from the oil with tongs or a slotted spoon, let excess oil drip back into the skillet then transfer to another similarly sized cookie sheet lined with paper towels to drain and place in a warm oven.  When the oil returns to 375°F fry another batch and repeat until all the shrimp are fried.

Keep warm in the oven until serving and optionally serve with Cocktail Sauce, Tarter Sauce and/or Chili Sauce, depending on your tastes.


This is one of those recipes in which not all of the ingredients required to make it are actually consumed and therefore not all of each ingredient should be used to calculate the nutritional facts or exchanges.  Hence the distinction between "consumed" and "left over" quantities which are my assumptions to arrive at more accurate nutritional information.


Other Information:

Source: My change to this

Preparation: 1:00
Total: 1:30

Yield: 48 pieces
Servings: 6

Nutrition Facts per Serving:
571 Calories
41g Fat (65.2% calories from fat)
35g Protein
14g Carbohydrate
1g Dietary Fiber
301mg Cholesterol
642mg Sodium.

Exchanges per Serving:
1 Grain(Starch)
4 1/2 Lean Meat
7 1/2 Fat.

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