Fried shrimp coated in a cheesy breadcrumb mixture are the perfect combination of crispy, savory, and comforting. Each shrimp is lightly seasoned, coated in breadcrumbs mixed with cheese and fried until golden brown.
This recipe is perfect on its own as an appetizer, main dish or part of the Feast of the Seven Fishes made for Christmas Eve Dinner!
These crispy fried shrimp are delicious served with homemade pizza sauce or alongside classic Italian dishes like baked ziti or a fresh Kale Caesar Salad.
Visit my recipe box for some more great recipe ideas inspired by Italian tradition!
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Here's Why You'll Love this Dish
You'll love these crispy fried shrimp because they are cheesy and let's face it, everyone loves savory bites, but also because:
- quick to prepare and cooks in minutes
- perfect as an appetizer or as a main dish when paired with a salad, pasta dish or other appetizers
- uses simple pantry ingredients
- great for entertaining or casual family meals
Try my other shrimp recipes like creamy shrimp alfredo, coconut shrimp, or grilled shrimp on the barbecue.
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How to Thaw Out Shrimp Quickly
We know it happens! Sometimes you plan ahead but forget one vital ingredient. It happens to the best of us.
One trick I've learned to thaw out frozen seafood is to place it in water until thawed out completely. This usually takes about an hour.
- Take your frozen fish and make sure it is sealed in an airtight bag like the ones made by Ziploc.
- Run tap water until you get room temperature water.
- Place the frozen fish in a large bowl, remember to squeeze any excess air out of the bag, otherwise it will float to the top.
- Fill the bowl with the frozen fish with water at a ratio of about 10 parts water to 1 part fish.
- Let sit for about 15 minutes.
- Return to check on the fish and change the water.
- Repeat until the fish is thawed. Once thawed, use immediately or refrigerate until ready to use same day.
Ingredients
This shrimp recipes comes together with minimal ingredients. All you need is: raw shrimp, salt, egg, bread crumbs, pecorino Romano cheese, parsley, garlic, lemon and oil for frying.
For exact measurement details and directions see recipe card...
How to Make Fried Shrimp with a Crispy Breaded Coating
Prepare ahead of time and thaw out your shrimp. Peel and devein them prior to use.
Make sure that your towel dry your shrimp so that they do not dilute the egg wash when coating your shrimp.
Season your shrimp with salt. Cut a piece of parchment paper and place it on your counter or on a baking sheet. In another small bowl mix together the breadcrumbs, parsley and cheese.
Dip the shrimp in the egg wash and then dredge with the bread crumb mixture while you gently press the breadcrumbs on the shrimp.
Place the breaded shrimp on the parchment paper to dry a little. Repeat until all the shrimp have been breaded.
In a 10" pan, sauté the garlic until fragrant, then remove. Reduce the heat to medium and test the oil temperature by dropping a little bit of breadcrumbs in the oil. If it drops to the bottom the oil isn't ready yet, but if it sizzles then it's ready.
Fry the shrimp in the oil. Once the outer edges of the shrimp become opaque, flip. Fry until golden then remove and place on a plate lined with a paper towel to absorb any excess oil. Repeat until you have fried all of the shrimp.
Serve immediately or place in a warm place until ready to serve.
When my mom makes fried shrimp on Christmas Eve, she usually makes them ahead of time and then keeps them warm in the oven at a very low temperature or with the oven turned off but with other foods she has prepared in advance. The heat of the other foods keeps everything in the oven warm.
Storage:
If you have any leftover fried shrimp, place them in an airtight container and refrigerate for up to 3 days.
Re-heat the shrimp in the microwave or to re-crisp in a toaster oven for about 5 to 10 minutes.
Top Tips
Pat the shrimp dry with a paper towel before dipping them in egg wash and breading.
Use finely grated cheese so it blends evenly into the breadcrumbs.
Fry in small batches to keep the oil temperature steady.
Don't overcook. The shrimp cook quickly and should be just opaque.
Place cooked shrimp on paper towels in one layer to absorb excess oil.
Keep warm in oven on low if not ready to serve.
Substitutions and Variations
Get creative with substitutions and variations in this recipe by using:
- add Garlic Powder/Paprika/Italian Seasoning to the breadcrumb mixture
- use dried parsley if you don't have fresh parsley
- serve with marinara sauce for dipping
The perfect recipe isn't that far away. I'd love to know how you substituted ingredients to fit your dietary needs. Drop a comment below and let me know!
Answers to Commonly Asked Questions
Yes, bake on a baking sheet lined with parchment paper at 425F until golden.
Serve immediately or keep warm on a rack in the oven on low heat
Yes, keep refrigerated until ready to fry. In fact, it helps to have the bread crumb coating dry a little before frying.
Other Appetizers
Looking for other recipes like this? Try these:
Recipe Details
Breaded Fried Shrimp
https://easyhomemaderecipes.caEquipment
Ingredients
- 10 oz shrimp raw (31-40 count), thawed, towel dried
- ¼ tsp salt
- 1 egg
- ¾ cup bread crumbs
- ⅓ pecorino romano cheese grated
- 2 springs parsley chopped
- 1 cup canola oil for frying
- ½ clove garlic
- 1 lemon optional
Instructions
- Thaw out your shrimp. Prepare them by peeling, deveining them and towel dry them. Season with salt.10 oz shrimp, ¼ tsp salt
- Cut a piece of parchment paper and place it on your counter or on a baking sheet.
- Prepare egg wash in a medium dish by whisking the egg until it is well combined.1 egg
- In another small bowl mix together the breadcrumbs, parsley and cheese.¾ cup bread crumbs, ⅓ pecorino romano cheese, 2 springs parsley
- Dip the shrimp in the egg wash and then dredge with the bread crumb mixture while you gently press the breadcrumbs on the shrimp. I usually place all the shrimp in the egg wash all at once then dredge the shrimp individually in the breadcrumb mixture.
- Place the breaded shrimp on the parchment paper to dry a little. Repeat until all the shrimp have been breaded.
- In a 10" pan, sauté the garlic until fragrant, then remove. Reduce the heat to medium and test the oil temperature by dropping a little bit of breadcrumbs in the oil. If it drops to the bottom the oil isn't ready yet, but if it sizzles then it's ready.1 cup canola oil, ½ clove garlic
- Fry the shrimp in the oil. Once the outer edges of the shrimp become opaque, flip. Fry until golden then remove and place on a plate lined with a paper towel to absorb any excess oil. Repeat until you have fried all of the shrimp.
- Serve immediately with slices of lemon or place in a warm place until ready to serve.
Notes
Top Tips
Pat the shrimp dry with a paper towel before dipping them in egg wash and breading. Use finely grated cheese so it blends evenly into the breadcrumbs. Fry in small batches to keep the oil temperature steady. Don't overcook. The shrimp cook quickly and should be just opaque. Place cooked shrimp on paper towels in one layer to absorb excess oil. Keep warm in oven on low if not ready to serve.Nutrition
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Food Safety
Note that the storage guidelines provided on this page and site are estimates from personal experiences. We are all adults and as an adult you are responsible to ensure that the food you eat is safe to eat. Since, I'm not a food safety expert, you are responsible to review your local guidelines on food storage prior to storing any food left-overs.
Remember to:
- Not use the same utensils on cooked food, that previously touched raw meat
- Wash hands after touching raw meat
- Don't leave food sitting out at room temperature for extended periods
- Never leave cooking food unattended
- Use oils with high smoking point to avoid harmful compounds
- Always have good ventilation when using a gas stove
For Canadian Guidelines check the Government of Canada Food Safety Guidelines or see more guidelines at USDA.gov.
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