Breaded Shrimp Recipe

Shrimp: peeled and deveined shrimp are ready to cook and make the recipe quick and easy

All-purpose flour: helps the coating stick to the shrimp and adds a light layer of crispiness

Eggs: beaten eggs act as a glue to hold the breadcrumbs on the shrimp

Breadcrumbs: create the crunchy outer layer that makes the shrimp so delicious

Salt: adds flavor to the flour mixture and seasons the shrimp

Black pepper: gives a little bit of spice and enhances the overall taste

Vegetable oil: used for frying because it heats evenly and doesn’t affect the shrimp’s flavor

One of the most important steps in this Breaded Shrimp Recipe is the process of coating the shrimp with the flour, eggs, and breadcrumbs. This might seem simple, but doing it right makes a big difference in how crispy and tasty your shrimp turn out. Here’s how to get it just right:

1. First, make sure your shrimp are dry by patting them with a paper towel. If they’re wet, the coating won’t stick well.
2. Dip each shrimp into the flour mixture, making sure it’s fully covered. The flour helps the egg stick better.
3. Next, dip the floured shrimp into the beaten eggs. The egg acts like glue for the breadcrumbs.
4. Finally, roll the shrimp in the breadcrumbs until they’re completely coated.

Doing these steps in order helps the coating stay on during frying, so you get a nice, crunchy outside and juicy shrimp inside. If you skip the flour or don’t coat evenly, the breadcrumbs might fall off in the hot oil, and you’ll lose that great crunch.

When I first tried this, I didn’t dry the shrimp well enough, and the coating kept sliding off. It was a bit messy! Now, I always make sure to dry them first and coat them carefully. Also, I like to use a fork or tongs to handle the shrimp so my hands don’t get too sticky and the coating stays neat.

Taking your time with this step makes frying much smoother and your breaded shrimp way more delicious. Plus, it’s fun to see those golden, crispy pieces come out of the pan!

• shrimp - Substitute with chicken tenders: Chicken tenders can mimic the texture and absorb the flavors well, making them a good alternative for those who do not eat seafood.

• all-purpose flour - Substitute with cornstarch: Cornstarch provides a lighter, crispier coating and is also gluten-free.

• eggs - Substitute with buttermilk: Buttermilk can help the breadcrumbs adhere to the shrimp and adds a tangy flavor.

• breadcrumbs - Substitute with panko breadcrumbs: Panko breadcrumbs are lighter and crispier, giving a better texture to the breaded shrimp.

• salt - Substitute with soy sauce: Soy sauce adds a savory umami flavor and can also help season the shrimp.

• black pepper - Substitute with cayenne pepper: Cayenne pepper adds a bit of heat and a different flavor profile.

• vegetable oil - Substitute with peanut oil: Peanut oil has a high smoke point and adds a subtle nutty flavor, making it ideal for frying.

• Allow the shrimp to cool completely after frying. This prevents condensation, which can make the breadcrumbs soggy.
• Place the cooled shrimp in a single layer on a baking sheet lined with parchment paper. This step ensures they freeze individually and don't stick together.
• Freeze the shrimp on the baking sheet for about 1-2 hours, or until they are solid. This is known as flash freezing.
• Once the shrimp are frozen, transfer them to a resealable freezer bag or an airtight container. Label the bag or container with the date to keep track of freshness.
• For storing in the refrigerator, place the shrimp in an airtight container lined with paper towels. This helps absorb any excess moisture.
• Store the shrimp in the refrigerator for up to 2 days. For longer storage, keep them in the freezer for up to 2 months.
• To reheat, preheat your oven to 375°F (190°C). Place the frozen shrimp on a baking sheet and bake for 10-12 minutes, or until heated through and crispy.
• Alternatively, you can reheat the shrimp in an air fryer at 350°F (175°C) for 5-7 minutes, shaking the basket halfway through for even heating.
• Avoid microwaving the shrimp as it can make the breadcrumbs soggy and the shrimp rubbery.

• Oven Method: Preheat your oven to 375°F (190°C). Place the breaded shrimp on a baking sheet lined with parchment paper. Bake for about 10 minutes, flipping halfway through, until they are heated through and crispy.

• Air Fryer Method: Preheat your air fryer to 350°F (175°C). Arrange the shrimp in a single layer in the air fryer basket. Heat for 5-7 minutes, shaking the basket halfway through to ensure even reheating.

• Stovetop Method: Heat a small amount of vegetable oil in a skillet over medium heat. Add the shrimp and cook for 2-3 minutes on each side until they are warmed through and crispy.

• Microwave Method: Place the shrimp on a microwave-safe plate lined with a paper towel. Heat on medium power for 1-2 minutes. Note that this method may not retain the crispiness as well as the others.

• Toaster Oven Method: Preheat your toaster oven to 375°F (190°C). Place the shrimp on the toaster oven tray and heat for 8-10 minutes, turning once halfway through, until they are hot and crispy.

• Mixing bowl: Use this to combine the flour, salt, and pepper mixture.

• Mixing bowl: Another one is needed to beat the eggs.

• Mixing bowl: A third one is required to hold the breadcrumbs.

• Frying pan: This is where you will heat the oil and fry the shrimp.

• Tongs: Use these to handle the shrimp while frying and to turn them over.

• Paper towels: Place these on a plate to drain the excess oil from the fried shrimp.

• Plate: Use this to hold the shrimp after they are fried and drained.

• Measuring cups: These are necessary to measure out the flour, breadcrumbs, and oil.

• Measuring spoons: Use these to measure the salt and pepper.

• Whisk: This is helpful for beating the eggs.

• Knife: Use this to peel and devein the shrimp if they are not pre-prepared.

• Cutting board: A surface for preparing the shrimp before dredging.

Prepare ingredients in advance: Peel and devein shrimp ahead of time to save prep time.

Use a breading station: Set up bowls for flour mixture, beaten eggs, and breadcrumbs in an assembly line to streamline the process.

Batch frying: Fry shrimp in batches to ensure even cooking and save time.

Preheat oil: Start heating the vegetable oil while you bread the shrimp to reduce waiting time.

Drain efficiently: Use a wire rack over paper towels to drain excess oil quickly and keep shrimp crispy.