How To Make Shrimp Scampi

I've got plain flour, all-purpose flower. I've got an egg and milk mixture and I've got some natural breadcrumbs. So, there is process of actually covering the fish that I'm going to show you very quickly.

So here's my flour, my egg, and milk. Break the egg in there and this will give us a nice coating for our fish. So if you want to add any spice or any herb to your mix, there's no problem at all.

It's all about adding flavor to it. I'm just going to season my breadcrumbs as the last one so it will hold quite nicely on top of the fish. So, you can add some dill to it, add some turnip to it, add some cayenne to it, all chopped up.

It's entirely up to you. So here we go, straight into our flour mixture. This is called a penne.

So, I've seasoned the flour as well. I've lightly seasoned the breadcrumbs. It's got plenty of flavor that's completely natural.

There are no other spices. But like I said, you can add dill or a lemon to our wet mixture here. So again, just coat it in that from the flour through the egg and milk.

Sometimes, it's nice to have that extra pair of hands, to keep one hand nice and dry. I'm just going to dry and keep one hand nice and dry. So, here we have our coated shrimp.

Now with this fish as well, you could make the batter up. You can do a tempura batter as well. Or you can just pan boil it.

Again, it's an option, one way of doing your fish. So I've got my oil to temperature. Not too hot - I don't want to burn it.

Have the shrimp pointing away from you. There we go. It's taking quite nicely now.

Always away from you, don't splash yourself. And these will literally just take literally under a minute. Just brown the breadcrumbs and take them out - literally seconds, and these can be deep fried, but I'm just going to slightly fry them.

Got some nice little color coming from then now. If it starts to color too quickly, then it tells you you're a little too hot. So you have to make sure that you're always at the right temperature for frying - so we're looking at about 160 temperature-wise.

Nice little color there. They've gone in for literally for less than a minute, and I'll take one out, just to check one and see where we are. If you're not to sure, let me just take one out, perfect, absolutely really nice.

Nice and white inside. I'm going to take them out. Take the pan off.

Drain a little excess oil off. Just making sure your pan is completely off. Mayonnaise.

Curry. It's all up to you. And that's how I cook my scampi.

Absolutely fantastic. Oh dear, just make sure you have taken off all the excess oil. You can add whatever you want to.

You can add lemon to that. You can add lime to that. Add a little chilli here.

|Shrimp Scampi: Tired of the same old food? Fire up the stove and watch this video to learn how to make a simple yet delicious shrimp scampi.