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Breaded shrimp are enjoyed all over the world in the classiest of restaurants, the most humble bars, homes everywhere and even McDonald's in Greece serve breaded shrimp with a sweet and sour sauce from time to time. Shrimp can be found already breaded in the freezer section of your supermarket or you can make them at home. While the actual breading part of breaded shrimp can vary, there is a specific process that must be followed in order to get golden brown and crispy shrimp. You can make breaded shrimp using any size shrimp though breading larger shrimp is slightly easier. The following is how to make breaded shrimp.
Steps
Method 1
Method 1 of 3:The Process
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1Set up your breading station.
- In 1 bowl, combine 1 egg with 1 tbsp. (15 ml) water. Stir with a fork until combined.
- In a second bowl, combine 1 cup (240 ml) all purpose flour with 1 tsp. (5 ml) salt, 1/2 tsp. (2.5 ml) pepper, 1/2 tsp. (2.5 ml) garlic powder and 1/2 tsp. (2.5 ml) onion powder. Stir well until combined.
- In a third bowl add 1 cup (240 ml) of Japanese style breadcrumbs or another kind of crumb to form the crispy breading of the shrimp. Japanese style breadcrumbs are made from crust-less bread and they are lighter and flakier than conventional breadcrumbs.
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2Prepare the shrimp.
- If the raw shrimp aren't already peeled and deveined then do so. Removing the tail is not necessary, but it is your choice.
- When the shrimp are ready, take 1 shrimp and dredge it in the seasoned flour mixture and make sure the shrimp is evenly covered. Then coat the shrimp in the egg wash and then press it gently into the crumb mixture. The flour and egg will act as glue, allowing the breading to adhere to the shrimp. Set the shrimp aside on a piece of parchment paper or another non-stick surface. Continue until all the shrimp are battered.
Method 2
Method 2 of 3:Frying the Shrimp
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1Heat the oil.
- Preheat oil in your deep frying appliance until it reaches 375 degrees F (190 degrees C). Follow manufacturer's guidelines for the amount of oil to add. When the oil has reached the preset temperature slowly lower in the shrimp 1 at a time until the basket is nearly full. Do not overcrowd the shrimp.
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2Fry the shrimp.
- Cook the shrimp for 1 to 2 minutes for medium size and about 3 minutes for large shrimp. Remove the shrimp when they are golden brown and slightly curled. Let them drain on a paper towel for 1 minute then serve.
Method 3
Method 3 of 3:Baking the Shrimp
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1Bake the shrimp.
- Preheat the oven to 450 degree F (230 degree C). Place the raw breaded shrimp on their side on a parchment paper lined baking sheet, in a single layer. Spray them lightly with an aerosol oil-based spray to help them brown. Bake them for about 10 to 15 minutes depending on their size, or until when cut open they are opaque in color.
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2Serve the shrimp as they are or with a tartar or sweet and sour sauce.
Community Q&A
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QuestionCan I bread the shrimp 2 hours prior to deep frying?
Community AnswerYes, in fact, you can bread the shrimp up to 24 hrs before frying. Doing it ahead of time actually helps the breadcrumbs adhere better. -
QuestionCan I freeze them before frying for later use?
Virago PhoenixCommunity AnswerYes, you can freeze the breaded shrimp before frying for later use, just like the frozen breaded shrimp that are sold in grocery stores. -
QuestionWhat is the best oil for frying shrimp?
Community AnswerIt depends on the flavor profile of the cuisine you're cooking. Vegetable or peanut works well, as does coconut oil. -
QuestionWhat is an opaque color?
Community AnswerOpaque means solid color that you cannot see light through. It is the opposite of translucent (see-through). -
QuestionCan I use cornmeal instead of breadcrumbs?Virago PhoenixCommunity AnswerYes, cornmeal makes a very delicious breading for shrimp. Cornmeal is often the breading of choice for fried shrimp in many places in the Southern U.S., Louisiana in particular.
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QuestionWhen making shrimp cocktail, do I peel the shrimp first, or boil them with the shell on?Virago PhoenixCommunity AnswerYou can boil the shrimp either with the shell on or off. Boiling the shrimp will the shell on will save you a lot of time, and those eating the shrimp can peel them themselves.
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QuestionCan I sautee the shrimp after I bread them?Community AnswerYes you can, but the breading may fall off and cause a mess.
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QuestionCan I use coconut oil to cook shrimp in?Virago PhoenixCommunity AnswerYes, you can use coconut oil to cook the shrimp but you should probably check out the burning point of coconut oil so you heat the oil to the appropriate temperature.
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QuestionWhat do I do about the vein under the belly?Virago PhoenixCommunity AnswerThe vein in the belly of the shrimp is the shrimp's intestine. You can remove it by scoring the area with a small paring knife and pulling the intestine out of the shrimp.
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QuestionCan I use frozen precooked shrimp to make this?
QamarTop AnswererYes, just make sure the shrimp thaws before breading and cooking it.
Things You'll Need
- Raw shrimp, peeled and deveined (leaving the tail on is optional)
- Breading (breadcrumbs, Japanese style breadcrumbs, cornmeal, crushed flaky cereal etc.)
- Egg or other viscous liquid
- All purpose flour
- Salt, pepper, seasonings
- 3 bowls
- Frying oil (vegetable, peanut or canola oil)
- Deep frying appliance or oven and baking sheet
- Paper towels
References
About This Article
To make breaded shrimp at home, peel and devein your shrimp, then set up 3 bowls for your battering station. In one bowl, beat 1 egg with 1 tbsp of water. In the second, mix flour, salt, pepper, garlic powder, and onion powder. The third bowl should contain Japanese-style breadcrumbs. Dip each shrimp in the egg mixture first, then the flour mixture. Return the shrimp to the egg wash, then dredge it in the breadcrumbs. Once the fish are battered, you can fry or bake them. Keep reading to learn how to cook your breaded shrimp!
