CRISPY BREADED SHRIMP
These golden Crispy Breaded Shrimp are perfectly seasoned and have a delicious crunch. They are great as an appetizer or as a filling for tacos or hoagie sandwiches. Seriously addictive!
Provided by Lalaine Manalo
Categories Appetizer
Time 20m
Number Of Ingredients 11
Steps:
- Rinse shrimp under cold running water and pat dry.
- On a shallow plate, combine flour, cornstarch, salt, pepper, paprika, and garlic powder. Stir until evenly dispersed.
- In a large bowl, combine eggs, milk, and hot sauce. Whisk until well blended and frothy.
- In a deep, wide skillet over medium heat, heat about 3 inches deep of oil.
- Working in batches, lightly dredge shrimps in flour mixture, shaking off excess.
- Dip in the egg mixture and then dredge again in flour mixture, patting down flour onto shrimp.
- Gently add into hot oil one by one (to prevent clumping) and deep-fry, turning as needed, for about 3 to 5 minutes or until golden and crisp.
- With a slotted spoon, remove from pan and drain on a wire rack set over a baking sheet. Season with chili powder and drizzle with lime juice, if desired. Serve immediately.
Nutrition Facts : Calories 329 kcal, Carbohydrate 26 g, Protein 28 g, Fat 11 g, SaturatedFat 1 g, Cholesterol 368 mg, Sodium 1525 mg, ServingSize 1 serving
OVEN BAKED CRISPY BREADED SHRIMP
Crispy breaded shrimp are whole shrimp coated in panko breadcrumbs then baked to give you succulent juicy shrimp with a crispy coating. Ideal for appetizers and parties. An incredibly easy and quick recipe. Oh so good! No frying either!
Provided by Lovefoodies
Categories Appetizer
Time 15m
Number Of Ingredients 5
Steps:
- Preheat oven to 190 C or 375 F. Line a baking tray with foil and lightly brush a little olive oil (to stop from sticking later)
- Remove the shell from the shrimp. I like to leave a little bit of shell on at the tail end so they look nice and easier to handle when you eat them. Then devein by removing the black part along the centre back of each shrimp. Wash thoroughly and pat dry with kitchen paper. Sprinkle some salt and pepper on the shrimp.
- In a bowl, beat the egg. In a separate bowl, add the breadcrumbs.
- Dip the shrimp in the egg, and then the breadcrumbs. Push the breadcrumbs gently on each shrimp so it sticks. Then repeat, by dipping again in the egg and then the breadcrumbs. This is called double coating. When done, arrange the shrimp on the baking tray, and drizzle a little olive oil over the shrimp.
- Place in the oven and bake for 8 - 10 minutes or until you can see they have turned pink. (see the tails of the shrimp on my photos). If you cook them for too long, they can turn out a little chewy and rubbery, so keep an eye on the time and don't forget them!
- Serve hot with your favourite dips.
Nutrition Facts : Calories 73 calories, Carbohydrate 10 grams carbohydrates, Cholesterol 26 milligrams cholesterol, Fat 2 grams fat, Fiber 1 grams fiber, Protein 3 grams protein, SaturatedFat 0 grams saturated fat, ServingSize 1, Sodium 144 grams sodium, Sugar 1 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 2 grams unsaturated fat
EASY BREADED SHRIMP
Steps:
- Heat oil in a large skillet. Dip the shrimp in the egg, then coat the shrimp with bread crumbs. Fry the shrimp in the hot oil.
Nutrition Facts : Calories 280.7 calories, Carbohydrate 20.1 g, Cholesterol 120.5 mg, Fat 14.2 g, Fiber 1.2 g, Protein 17.4 g, SaturatedFat 2.1 g, Sodium 301.1 mg, Sugar 1.7 g
CRISPY BREADED SHRIMP WITH CANNELLINI BEANS
Make and share this Crispy Breaded Shrimp With Cannellini Beans recipe from Food.com.
Provided by BerrySweet
Categories Weeknight
Time 20m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Heat oven to 400°F In a bowl, mix the bread crumbs, rosemary, 3 tablespoons oil, ½ teaspoon salt, and ¼ teaspoon pepper. Add the shrimp and toss to coat.
- Transfer the shrimp and any excess crumbs to a baking sheet. Bake until the shrimp are cooked through and the crumbs are crispy, 10 to 12 minutes.
- Meanwhile, heat the remaining oil in a medium skillet over medium-high heat. Add the garlic and cook, stirring, for 30 seconds. Add the beans, ¼ cup water, and ¼ teaspoon each salt and pepper. Cook until heated through, 2 to 3 minutes.
- Remove from heat and toss with the arugula. Serve the beans with the shrimp and sprinkle any remaining crumbs over the top.
Nutrition Facts : Calories 472.6, Fat 19.3, SaturatedFat 2.8, Cholesterol 143.2, Sodium 751.1, Carbohydrate 45, Fiber 9.2, Sugar 1.3, Protein 30.4
CRISPY SHRIMP BURGER
Steps:
- In a large skillet, melt the butter over medium heat. Add the onions, celery, bell pepper, salt, and cayenne. Cook, stirring, until soft for about 6 minutes. Add the shrimp and cook, stirring, for 3 minutes. Transfer the mixture to a large mixing bowl and let cool slightly. Add the garlic, green onions, 2 of the eggs, and 1 cup of the bread crumbs. Stir to mix well. Divide into 8 equal portions and form into patties. Put the flour in a shallow bowl and season with 1 teaspoon of the Creole seasoning. Put the remaining 1 cup bread crumbs in another shallow bowl and season with the remaining 1 teaspoon Creole seasoning. Put the beaten egg in yet another shallow bowl, add the water, and beat lightly. Heat the vegetable oil in 2 large skillets over medium heat. Dredge each patty first in the flour, then in the egg mixture, then in the bread crumbs, turning to coat completely and shaking off any excess. Cook 4 patties at a time in each skillet, until lightly browned, 5 to 6 minutes on each side. Drain on paper towels. To serve, spread both sides of each toasted bun with some of the tartar sauce, place a patty on the bottom half of the bun, dress with lettuce and tomatoes, and top with the other bun half.
- Combine all ingredients thoroughly.
CRISPY BUTTERFLY SHRIMP
Japanese Panko bread crumbs give the shrimp a light, crispy breading, but they still have a nice Italian flavor. Enjoy!
Provided by Kerriedoll
Categories < 60 Mins
Time 1h
Yield 2 serving(s)
Number Of Ingredients 10
Steps:
- Peel, devein, and butterfly shrimp.
- On a plate, mix flour with salt and pepper to taste.
- On another plate, mix the bread crumbs with the parsley.
- In a bowl, lightly beat eggs and water.
- Using a garlic press, add garlic.
- Holding tail, place each shrimp into the flour mixture, then the egg mixture, and then the bread crumb mixture.
- Heat oil in skillet, pan-fry shrimp tail up for about two minutes, until nicely browned.
- Flip shrimp and repeat.
- Drain on paper towel-lined plate.
- Serve lightly sprinkled with coarse salt and lemon slices.
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