Double Crunch Shrimp from Applebee's features crispy, golden-fried shrimp coated in a crunchy panko and tempura batter, served with a tangy cocktail dipping sauce that perfectly complements its juicy, tender interior.
Equipments
- Deep fryer
- Mixing bowls
- Whisk
- Tongs
- Baking sheet (for draining)
- Paper towels
- Slotted spoon
- Plate or serving platter
- Small bowl (for cocktail sauce)
Ingredients
- 1 lb (450g) large shrimp, peeled and deveined
- 1 cup all-purpose flour
- 1/2 cup cornstarch
- 1 cup cold water
- 1 large egg
- 1 1/2 cups panko breadcrumbs
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- Vegetable oil (for frying)
- 1/2 cup ketchup
- 2 tablespoons prepared horseradish
- 1 tablespoon lemon juice
- 1 teaspoon Worcestershire sauce
- 1/4 teaspoon hot sauce
Ensure the shrimp are thoroughly peeled and deveined for the best texture and flavor. Using cold water in the batter mixture helps achieve that signature light and crispy coating. Panko breadcrumbs are essential for the crunch factor, so be sure not to substitute with regular breadcrumbs. Vegetable oil should be heated to the right temperature to avoid greasy shrimp and to maintain crispiness. Your Double Crunch Shrimp from Applebee's copycat menu will recreate the perfect balance of crunchy exterior and juicy interior topped with tangy cocktail sauce.
Instructions
- Preheat the deep fryer with vegetable oil to 350°F (175°C).
- Pat shrimp dry with paper towels.
- In a mixing bowl, whisk together flour, cornstarch, cold water, and egg until smooth to make the tempura batter.
- In another bowl, combine panko breadcrumbs, garlic powder, paprika, salt, and black pepper.
- Dip each shrimp into the tempura batter, allowing excess to drip off.
- Coat shrimp in the seasoned panko mixture, pressing lightly to adhere.
- Working in batches, fry shrimp in the hot oil until golden and crispy (about 2-3 minutes per batch).
- Remove shrimp with a slotted spoon and drain on a baking sheet lined with paper towels.
- In a small bowl, combine ketchup, horseradish, lemon juice, Worcestershire sauce, and hot sauce to make the cocktail sauce.
- Arrange shrimp on a plate or serving platter and serve with cocktail sauce.
Substitution
Double Crunch Shrimp from Applebee's copycat menu showcases shrimp coated in a crispy blend of panko and tempura batter, fried to a golden perfection. If you don't have panko breadcrumbs, crushed cornflakes or crushed saltines can provide a similar crunch. When deep frying, maintain the oil temperature between 350degF and 375degF to ensure the shrimp cooks evenly without absorbing excess oil. You can prepare the cocktail sauce in advance and refrigerate it to let the flavors meld before serving. Make sure to drain the shrimp on paper towels or a baking sheet to keep them crisp before plating.
Tips
Make sure your shrimp are thoroughly dried with paper towels before dipping into the batter to ensure the coating sticks properly and becomes crispy. Keep the oil temperature steady at 350degF (175degC) to avoid soggy or greasy shrimp; too low a temperature will cause oil absorption, while too high can burn the coating quickly. When coating shrimp with panko, press lightly but firmly to create an even crust that crisps perfectly during frying. Your cocktail sauce should be prepared just before serving to retain its fresh, tangy flavor that enhances the shrimp without overpowering them.
Nutritions
Double Crunch Shrimp from Applebee's contains a high amount of protein from the large shrimp, providing essential amino acids for muscle repair and growth. The panko and tempura batter add carbohydrates and fats, mainly from vegetable oil used during deep frying, which contributes to increased calorie content. The cocktail sauce offers a small amount of sugar and sodium, enhancing flavor while adding minimal calories. Your intake should be balanced with other nutrient-dense foods to maintain overall healthy nutrition.
Storage
Store your Double Crunch Shrimp in an airtight container and refrigerate within two hours of cooking to maintain crispiness and freshness. Place a paper towel at the bottom of the container to absorb excess moisture and prevent sogginess. Reheat shrimp in a preheated oven at 350degF (175degC) for 5-7 minutes to restore the crunchy texture without drying out the tender interior.
Variation or Alternatives
You can substitute panko breadcrumbs with crushed cornflakes for an extra crunchy texture. Try adding a pinch of cayenne pepper or smoked paprika to the tempura batter to introduce a subtle smoky heat. For a healthier alternative, bake the shrimp at 425degF (220degC) on a greased baking sheet for 10-12 minutes instead of deep-frying. Mixing Greek yogurt into the cocktail sauce can add creaminess and a tangy twist without overpowering the classic flavor.
Allergies
Double Crunch Shrimp contains shellfish, which is a common allergen that can cause reactions ranging from mild to severe for those with shrimp allergies. The dish also includes wheat-based flour and panko breadcrumbs, posing a risk for individuals with gluten or wheat allergies. Your best option is to inform the server about any food allergies before ordering to ensure your safety.
Why this recipe?
Double Crunch Shrimp from Applebee's is beloved for its crispy texture and flavorful seasoning that perfectly complements the tender shrimp inside. The balance of crunchiness and juiciness provides a satisfying mouthfeel that keeps customers coming back. Making a copycat version allows you to enjoy this popular dish at home, customizing the seasoning to match your taste preferences. Your homemade Double Crunch Shrimp can capture the same delicious quality while offering convenience and cost savings.