Jalapeño Kettle Chip-Crusted Shrimp

Photography By Peter Acker | November 24, 2015


Combine panko and chips together in a shallow dish. In a separate shallow dish, combine flour, salt, and pepper. Blend beaten eggs and milk together in a third dish. Dredge shrimp in the flour and shake off excess, dip in the egg mixture, and then roll in the panko-chip crumbs.

Heat 1 inch of oil in a large straight-sided skillet until it reaches 375°. Working in batches, fry shrimp until golden and cooked through, 2–3 minutes. Drain on paper bags. Serve with Spicy Dipping Sauce.


  • 1 cup panko
  • 1 cup crushed jalapeño kettle chips
  • ½ cup all-purpose flour
  • 1 teaspoon kosher salt
  • ½ teaspoon freshly ground pepper
  • 2 large eggs, beaten
  • 2 tablespoons milk
  • 16 extra large shrimp
  • Canola oil, for frying
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