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
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
BAKED SHRIMP WITH BREAD CRUMB AND PARMESAN TOPPING
This baked shrimp is a simple combination of ingredients. The shrimp is baked with a seasoned buttery bread crumb and Parmesan topping.
Provided by Diana Rattray
Categories Entree
Time 35m
Yield 4
Number Of Ingredients 9
Steps:
- Gather the ingredients.
- Preheat the oven to 325 F.
- Butter a shallow 2 1/2-quart baking dish.
- Place shrimp in an even layer in the dish.
- Combine the butter, bread crumbs, cheese, salt, lemon juice, and sherry.
- Sprinkle crumb mixture evenly over shrimps.
- Bake in the preheated oven for 20 to 25 minutes, or until shrimps are cooked.
- Increase the oven setting to broil and broil the shrimp for a minute or two, or just long enough to brown the topping.
- Serve and enjoy!
Nutrition Facts : Calories 625 kcal, Carbohydrate 60 g, Cholesterol 406 mg, Fiber 0 g, Protein 42 g, SaturatedFat 16 g, Sodium 1080 mg, Fat 26 g, ServingSize 3 to 4 servings, UnsaturatedFat 9 g
GARLIC-PARMESAN SHRIMP
Delicious crispy shrimp coated in a bread crumb-Parmesan mixture. My family can't get enough of it! I would suggest doubling the recipe if you have very large eaters because this is addictive! Serve with pasta and salad.
Provided by Perri
Categories Seafood Shellfish Shrimp
Time 30m
Yield 4
Number Of Ingredients 7
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Spray a 9x13-inch glass casserole dish with nonstick cooking spray.
- Combine bread crumbs, Parmesan cheese, parsley, and garlic powder in a large resealable plastic bag. Seal and shake to mix ingredients together. Add shrimp and shake to coat.
- Lay shrimp flat in the prepared baking dish. Sprinkle with any bread crumb mixture remaining in the bag. Drizzle melted butter over the top.
- Bake in the preheated oven until starting to crisp, 15 to 20 minutes. Switch to broil setting until topping is light brown, 2 to 3 minutes.
Nutrition Facts : Calories 334.1 calories, Carbohydrate 21.2 g, Cholesterol 202.2 mg, Fat 13.7 g, Fiber 1.5 g, Protein 30.1 g, SaturatedFat 7.7 g, Sodium 779.4 mg, Sugar 2 g
GRILLED SHRIMP WITH GARLIC AND BREADCRUMBS
A simple delicious way to grill shrimp. This is from a 1998 Bon Appetit magazine, and they recommend serving Margaritas with the shrimp. How bad can that be?
Provided by Mary Close
Categories High Protein
Time 15m
Yield 8 serving(s)
Number Of Ingredients 8
Steps:
- Stir shrimp, oil and garlic in a large dish to combine. Add breadcumbs and parsley and toss until shrimp are evenly coated. Place on plate and sprinkle with salt and pepper.
- Cover and refrigerate up to 3 hours.
- Grill shrimp on medium high heat until just opaque in the center and breadcrumbs begin to brown. About 2 minutes per side.
- Transfer skewers to platter, and surround with lemon wedges.
Nutrition Facts : Calories 211.1, Fat 9.2, SaturatedFat 1.4, Cholesterol 172.9, Sodium 301.6, Carbohydrate 6.6, Fiber 0.5, Sugar 0.5, Protein 24.3
BREADED SHRIMP
Make and share this Breaded Shrimp recipe from Food.com.
Provided by Shesbittersweet
Categories Healthy
Time 18m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- In a large bowl mix water, cornstarch and eggs. On a plate or using a shaker bag mix breadcrumbs, onion and garlic powder.
- Dip the shrimp into the cornstarch mixture until completely coated and then roll them in the bread crumb mixture. Stir the cornstarch batter, and then dip the shrimp back into the mixture and roll in breadcrumbs once more.
- Deep fry shrimp in batches until golden brown. Drain on paper towels.
Nutrition Facts : Calories 556.7, Fat 7.3, SaturatedFat 1.8, Cholesterol 278.6, Sodium 608, Carbohydrate 84.7, Fiber 2.9, Sugar 3.8, Protein 33.7
ROASTED SHRIMP WITH BREAD CRUMBS
Mark Bittman brought this recipe to The Times as part of a 2013 shrimp roundup. This especially easy dish cooks them quickly, under high heat and a showering of lemon, olive oil and bread crumbs for brightness paired with comfort. Be sure not to overcook the shrimp. As Mr. Bittman notes, "For the most part, the shrimp will tell you when they're done." Simply make sure they're pink, and pair alongside a salad or over rice.
Provided by Mark Bittman
Categories dinner, easy, lunch, quick, main course
Time 30m
Number Of Ingredients 5
Steps:
- Heat the oven to 500.
- Put 1 1/2 pounds shrimp in the bottom of a roasting pan, and toss with olive oil and lemon juice.
- Scatter 1/4 cup bread crumbs on top, and drizzle with more oil.
- Roast, turning the shrimp once, until they're pink all over, 10 to 15 minutes.
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
GARLICKY SHRIMP WITH BREAD CRUMBS (DE JOUGHE)
Similar to the 50's classic, but updated to the stove top, so the shrimp stays tender and the sauce satiny. Serve this with pasta or rice and Brussel sprouts for a pretty plate - and a slice of garlic bread to soak up this delicious sauce
Provided by Lise in Indiana
Categories < 60 Mins
Time 35m
Yield 4-6 serving(s)
Number Of Ingredients 15
Steps:
- Pulse bread in a food processor until coarsely chopped,some larger crumbs remaining; there should be about 1 cup of crumbs.
- In a 12" skillet, melt 2 Tbs. butter over medium heat. Add crumbs, shallots,1/8 teaspoons salt and 1/8 teaspoons pepper.
- Cook and stir until crumbs are golden brown, 5 to 10 minutes.
- Stir in 1 Tbs. parsley and transfer crumbs to a plate to cool.
- Wipe out the skillet with paper toweling.
- Thoroughly dry shrimp n paper toweling. Sprinkle shrimp with sugar, 1/4 teaspoons salt and 1/4 teaspoons pepper.
- Heat skillet over high heat and add 2 teaspoons oil and heat to shimmering.
- Add HALF the shrimp in a single layer and cook until it's spotty brown and edges are pink (do not flip shrimp!).
- Remove pan from heat and transfer shrimp to a large plate.
- Wipe out skillet with paper toweling and repeat with remaining 2 teaspoons oil and shrimp, transferring it to the plate with the first batch of shrimp.
- Wipe out skillet, return to medium heat and melt 1 Tbs. butter in the pan.
- Add garlic and red pepper flakes, cooking and stirring for about a minute (don't let the garlic burn!).
- Add the flour and cook about a minute then slowly add the clam juice and sherry (or wine), stirring constantly.
- Bring to a simmer and reduce to about 3/4 cup, 3 - 4 minutes. then stir in remaining 3 Tbs. butter, 1 Tbs. at a time, to add shine to the sauce.
- Stir in lemon juice and remaining 1 Tbs. parsley.
- Reduce heat to medium-low and return shrimp to sauce and toss to coat.
- Cook covered for 2 or 3 minutes until shrimp is pink and cooked through.
- Transfer to serving dish and sprinkle with the toasted bread crumbs.
- Garnish with lemon wedges, if desired.
CRUNCHY FRIED SHRIMP
The panko bread crumbs give these fried shrimp just the right amount of crunch.
Provided by Kikkoman
Categories Trusted Brands: Recipes and Tips Kikkoman
Yield 4
Number Of Ingredients 7
Steps:
- Beat eggs in a medium bowl until frothy. Mix flour, salt and pepper in another medium bowl. Dredge shrimp in flour, shake off excess. Dip shrimp into eggs, then press shrimp into Panko; turn shrimp over and press into Panko again to coat both sides.
- Pour enough oil into heavy large pot to reach depth of 2 inches; heat to 350 degrees F. Working in batches, add shrimp to hot oil; deep-fry until cooked through, about 1 minute. Using tongs transfer shrimp to paper towels to drain. Arrange shrimp on platter. If desired, serve with Kikkoman Tonkatsu Sauce for dipping.
Nutrition Facts : Calories 875.1 calories, Carbohydrate 36.6 g, Cholesterol 296.1 mg, Fat 70.1 g, Fiber 1.1 g, Protein 27 g, SaturatedFat 10.1 g, Sodium 823.3 mg, Sugar 0.3 g
SHRIMP WITH GARLIC AND TOASTED BREAD CRUMBS
Provided by Michele Scicolone
Categories Garlic Shellfish Bake Quick & Easy Dinner Shrimp Sugar Conscious Pescatarian Dairy Free Peanut Free Tree Nut Free Soy Free
Yield Makes 6 servings
Number Of Ingredients 7
Steps:
- 1. Preheat the oven to 450°F. Lightly oil a large baking pan.
- 2. In a bowl, combine the bread crumbs, parsley, garlic, and salt and pepper to taste. Add 3 tablespoons oil, or enough to moisten the crumbs.
- 3. Arrange the shrimp in the pan in a single layer, curling each one into a circle. Spoon a little of the crumb mixture onto each shrimp. Drizzle with a little more oil.
- 4. Bake for 10 to 15 minutes, depending on the size of the shrimp, or until the shrimp turn pink and the crumbs are lightly browned. Serve with lemon wedges.
SHRIMP BREAD
This recipe was given to me by a dear friend and I have been cooking it for a while. Lump crabmeat or crawfish can be substituted for the shrimp.
Provided by Jim DeLeon
Categories Breads
Time 45m
Yield 8 slices if using the large french loaf, 8 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees.
- With a bread knife, slice the loaf of bread lenghtwise and scoop out the soft part leaving the shell intact.
- Take the onions, celery, bell pepper and garlic and chop finely.
- Melt the butter in a heavy bottom pot and add the chopped veggies and saute on high heat till soft.
- Add garlic and cook for three minutes more.
- Lower heat and add basil, salt and pepper, shrimp and green onions.
- You are only heating the shrimp up so do not leave it on for long.
- Finally, when the shrimp mix is warm, add the soft bread to the pot and stir, mixing completely.
- Taste and adjust salt and pepper.
- (I usually add some type of cajun or creole seasoning to the mixture to spice it up!) When the mixture is well blended, spoon it back into the bread shells, which are already lying on a large sheet of aluminum foil.
- Fill both sides of the shells evenly and then gently place them back together and wrap in the foil.
- Place the wrapped loaf in a 350 degree oven and bake for 30 minutes.
- This recipe can be used with a large loaf of bread or the smaller french bread loaves.
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