Crunch-O-Meter Rating: 3.5
Kenji Lopez-Alt, chief creative officer and author of The Food Lab: Better Home Cooking Through Science at SeriousEats.com, explains the trick to these crunchy shrimp. To bring crunch to battered food, Lopez offers a scientific rationale for adding booze to the batter. Vodka or beer evaporates quickly as food cooks (due to the alcohol), leaving it supercrisp. For a more crunchy mouthfeel, we created a rough panko coating for shrimp, with lots of nooks and crannies.
View Recipe: Pan-Fried Shrimp