The Art of Crunchy Food

9 loud recipes for those times when you just crave crunch.

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Pan-Fried Shrimp
Photo: Kiyoshi Togashi

Pan-Fried Shrimp

Crunch-O-Meter Rating: 3.5

Kenji Lopez-Alt, chief creative officer and author of The Food Lab: Better Home Cooking Through Science at, 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

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