Breaded Shrimp is a crispy, golden delight that combines succulent shrimp coated in a seasoned breadcrumb crust, perfect for a quick appetizer or main course. This recipe delivers a satisfying crunch with every bite, balanced by the tender juiciness of the shrimp inside. It’s an irresistible dish that elevates simple seafood into a crowd-pleasing favorite.
Why You Will Love This Recipe
You’ll love this breaded shrimp recipe because it’s both incredibly flavorful and straightforward to prepare. The seasoned breadcrumb coating adds a savory, crunchy texture that contrasts beautifully with the tender shrimp. It’s a versatile dish that fits well into busy weeknight dinners or weekend gatherings. Plus, it’s adaptable to various diets with simple ingredient swaps and can be cooked using multiple methods like frying, baking, or air frying to suit your lifestyle preferences.
Tips and Tricks
- Pat your shrimp dry before breading to ensure the coating sticks well and crisps up nicely.
- Use panko breadcrumbs for a lighter, crunchier texture compared to regular breadcrumbs.
- Season each breading station (flour, egg wash, breadcrumbs) to build layers of flavor.
- For extra flavor, add grated Parmesan cheese and fresh herbs like parsley to the breadcrumb mixture.
- If frying, maintain a steady oil temperature around 350°F (175°C) to avoid greasy shrimp.
- Use a wire rack to drain excess oil after frying — this keeps the crust crispier.
- For a healthier option, air fry at 400°F for 8-10 minutes, flipping halfway.
Make Ahead Tips
You can prepare the breading stations (flour, beaten eggs, seasoned breadcrumbs) up to a day in advance and store them covered in the fridge. Peeled and deveined shrimp can also be prepped ahead and kept on ice or refrigerated for up to 24 hours before breading. For meal prepping, bread your shrimp, arrange them on parchment-lined trays, and freeze them raw — then cook directly from frozen when ready.
Recipe Variations
- Swap regular breadcrumbs for crushed cornflakes or panko mixed with coconut flakes for tropical flair.
- Add Cajun or Old Bay seasoning to the breadcrumbs for a spicy kick.
- Use tempura batter instead of breading for a lighter, crispier finish.
- Try dipping shrimp in a mix of buttermilk and hot sauce before breading for tang and heat.
- Bake instead of fry for a lighter version, or use an air fryer for convenience.
How to Serve
Serve breaded shrimp hot and crisp on a platter lined with paper towels to absorb excess oil. Garnish with fresh lemon wedges and a sprinkle of chopped parsley or chives. Pair with dipping sauces such as cocktail sauce, garlic aioli, or sweet chili sauce. For a complete meal, accompany with a fresh green salad, coleslaw, or seasoned fries.
Pairing Suggestions
Enjoy this dish with a crisp, chilled white wine like Sauvignon Blanc or Pinot Grigio. A light lager or pilsner beer pairs well with the crunchy texture. For cocktails, a citrusy margarita or a gin and tonic complements the shrimp’s flavor. If you prefer non-alcoholic options, sparkling water with lemon or iced green tea works beautifully.
How to Store
Store leftover breaded shrimp in an airtight container in the refrigerator for up to 2 days. To reheat, place them on a baking sheet in a preheated oven at 350°F (175°C) for 8-10 minutes to restore crispiness. Avoid microwaving as it softens the breading. For longer storage, freeze cooked breaded shrimp in a single layer on a tray, then transfer to a freezer bag for up to 1 month. Reheat from frozen in the oven or air fryer.
Equipment Needed
- Mixing bowls for breading stations
- Shallow plates or trays for dredging
- Frying pan or deep fryer for frying (alternatively, an air fryer or oven)
- Tongs or slotted spoon for handling shrimp
- Wire rack for draining fried shrimp
- Paper towels for absorbing excess oil
- Meat thermometer (optional, to check oil temperature)
Dietary Adaptations
- For gluten-free: use gluten-free flour and gluten-free breadcrumbs or crushed gluten-free cereal.
- For dairy-free: avoid Parmesan in the breadcrumb mix; use plant-based alternatives if desired.
- For vegan: substitute shrimp with large mushroom slices or cauliflower florets and use aquafaba or a flax egg for breading.
- Nut-free: ensure breadcrumbs and any seasoning blends are free from nut contamination.
- Egg-free: replace beaten eggs with a slurry of plant-based milk and a teaspoon of flour or cornstarch to help the coating adhere.
Seasonal Adaptations
In summer, serve breaded shrimp with fresh, vibrant sides like a mango-avocado salsa or grilled corn salad. Incorporate fresh herbs such as basil or cilantro into the breadcrumb mix. In colder months, pair with roasted root vegetables or a warm, tangy slaw. Swap lemon wedges for a splash of fresh orange or lime juice to complement seasonal flavors.
Recipe FAQs
Q: Can I use frozen shrimp for this recipe?
A: Yes, but thaw completely and pat dry before breading to ensure crispiness.
Q: How long does it take to fry breaded shrimp?
A: Typically 2-3 minutes per side until golden and cooked through.
Q: Can I bake instead of fry?
A: Absolutely! Bake at 425°F (220°C) for 12-15 minutes, flipping halfway for even crisping.
Q: What if I don’t have panko breadcrumbs?
A: Regular breadcrumbs work, but panko gives a lighter crunch. Crushed crackers or cereal can be alternatives.
Q: How do I prevent the breading from falling off?
A: Make sure shrimp are dry, dredge in flour first, then egg wash, then breadcrumbs, pressing gently to adhere.
Breaded Shrimp
Breaded Shrimp is a crispy, golden delight that combines succulent shrimp coated in a seasoned breadcrumb crust, perfect for a quick appetizer or main course.
Ingredients
- 1 lb large shrimp, peeled and deveined
- 1/2 cup all-purpose flour
- 2 large eggs, beaten
- 1 cup panko breadcrumbs
- 1/4 cup grated Parmesan cheese (optional)
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- Vegetable oil for frying (about 2 cups)
- Lemon wedges, for serving
- Fresh parsley, chopped, for garnish
Instructions
- Rinse shrimp under cold water, pat dry thoroughly with paper towels.
- In a shallow dish, combine flour, garlic powder, paprika, salt, and pepper.
- In a separate bowl, beat the eggs until smooth.
- In another shallow dish, mix panko breadcrumbs with grated Parmesan cheese.
- Set up a breading station: dredge each shrimp first in the seasoned flour, shaking off excess.
- Dip shrimp into beaten eggs, allowing excess to drip off.
- Coat shrimp evenly with breadcrumb mixture, pressing lightly to adhere.
- Heat vegetable oil in a large skillet over medium-high heat until it reaches 350°F (175°C).
- Fry shrimp in batches, avoiding overcrowding, for 2-3 minutes per side or until golden brown and cooked through.
- Use tongs to transfer shrimp to a wire rack set over paper towels to drain excess oil.
- Serve immediately garnished with chopped parsley and lemon wedges.
Nutrition Information
Yield
4Serving Size
1Amount Per Serving Calories 400Total Fat 11gSaturated Fat 3gTrans Fat 0gUnsaturated Fat 7gCholesterol 338mgSodium 1686mgCarbohydrates 37gFiber 2gSugar 2gProtein 36g
Dinnerfocus.com, occasionally offers nutritional information for recipes contained on this site. This information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although allchickenrecipes.com attempts to provide accurate nutritional information, these figures are only estimates.
Final Thoughts
Making breaded shrimp at home is a rewarding way to enjoy a crispy, flavorful seafood treat that rivals your favorite restaurant. With simple ingredients, easy steps, and versatile cooking methods, this recipe fits seamlessly into any meal plan. Whether you’re cooking for a casual weeknight or entertaining guests, these breaded shrimp are sure to impress with their perfect crunch and delightful taste every time. Happy cooking!
