#Cinnamon toast crunch shrimp how to#

Lay out your shrimps, followed by a shallow dish of potato starch, and then the batter. Feel free to add other seasonings if you want. Whisk together half a cup of flour, the cinnamon toast crunch, one cold egg, a cup of ice cold water, and a teaspoon of salt. For these cinnamon toast crunch tempura shrimp I am replacing some of the flour with the crushed up cereal. A traditional Japanese tempura is just flour, water, and egg. If you like, you can also use a food processor. Then I skewer the shrimp so they keep a longer shape and do not curl up when frying.Īdd a cup of Cinnamon Toast Crunch to a bag and just go to town with a rolling pin or wine bottle. Alona did this for me and she left the tail on for the appearance (and also as a tribute to the trend). I also use them for almost all my shrimp or prawn recipes like Cantonese style black bean shrimp and my pineapple mango shrimp. For the shrimp I am using Argentinian Red Shrimp as they are the sweetest variety, and I thought would pair well with the rest of the ingredients. If you live in Europe then they are called Cini-minis, but they’re the same thing.

So the two main ingredients you’ll need for this odd recipe is of course shrimp…and cinnamon toast crunch.

#Cinnamon toast crunch shrimp how to#

How To Make Cinnamon Toast Crunch Tempura Shrimp I’m bound to side with Karp for the sole reason that he makes amazing life decisions (he ended up marrying Topanga from Boy Meets World!). The website Eater has an amazing timeline of this cinnamon toast shrimp saga for those that want more juicy information. I’m just here to make a funky new recipe!

Of course, the manufacturer has denied this, but who am I to make judgement. For those of you that are still lost, this recipe is a reference to the currently trending story about comedian and rapper Jensen Karp tweeting a picture of some shrimp tails he found in a box of cinnamon toast crunch. I’ll be honest though, after eating these weird cinnamon toast crunch tempura shrimp I have to say it isn’t the worst thing I’ve made. Is this a joke recipe? I’ll leave that up for you, dear reader, to decide.