Only one thing is going to happen when you put a plate of a copycat Applebee’s Peppercorn and Garlic shrimp in front of me. They are going to disappear so fast you’re head will spin. The coating is amazing. The perfect crunch. With a hint of garlic. And the batter is the best kind, the kind that sticks. No one wants batter holes. You know what I mean. Missing batter. That’s not good.
Although I have a big fryer for when I’m cooking for more than two people at a time, or am frying something large like fish fillets, my preferred fryer is a Presto FryDaddy. The FryDaddy is perfect for making a batch of copycat Applebee’s Peppercorn and Garlic shrimp. The shrimp cook up perfectly in no time. The FryDaddy also doesn’t use much oil so I’m not being as wasteful as when I use my big fryer.
For a little kick, mix in a good pinch or two or more of cayenne pepper into the breading before coating the shrimp.
Copycat Applebee’s Peppercorn and Garlic Shrimp
For the shrimp
- 1 pound shrimp large, peeled and deveined (I use 21-25 count shrimp and keep the tails on)
- Vegetable oil for frying
For the flour mixture
For the egg mixture
- 2 large eggs beaten
For the breading
- 1 cup unseasoned breadcrumbs
- 1 teaspoon freshly ground black pepper
- Heat 3″ of oil to 350 F in a deep fryer or Dutch oven.
- Combine the flour mixture ingredients in a shallow bowl.
- Place the beaten eggs into another shallow bowl.
- Last, combine the bread ingredients in another shallow bowl.
- Working in batches, dip the shrimp into the flour, then into the eggs, and lastly in the breading, counting well.
- Fry shrimp 2-3 minutes, flipping once.
Nutritional values are approximate.