Perfectly fried shrimp for dinner is one of my favorite meals. A fried shrimp recipe made with homemade breadcrumbs even better. My mother, honoring the Lenten season, often cooked a shrimp dinner on Friday nights. I remember the golden crispy texture of the shrimp, the sweet, tender meat, and the satisfying dip into ketchup as pure comfort food. It brings back memories of my dad, too. Him sitting at the table with an old box grater repurposing day-old bread into breadcrumbs to be used as a seafood coating.
Today, I do the same but using a food processor. Making your own breadcrumbs is a simple yet impactful way to elevate your fried shrimp. While store-bought breadcrumbs are convenient, they lack the customized flavor and texture of homemade.
What kind of bread to use for homemade breadcrumbs?
Believe it or not I use stale hotdog buns to make the crispy golden coating for these shrimp, but any fluffy white bread will do. The texture of these crumbs is light and airy much like panko. They adhere well and easily fry to a beautiful golden brown. It's a joy to salvage the rolls and bring them back to life as something truly special in this easy dinner. The added texture and depth of flavor from homemade breadcrumbs will make your fried shrimp a dish to remember.
How to dry and season breadcrumbs
Stale bread is ideal as it is dry and easy to process. If your bread is not very dry you can further dry it out in a low oven. Place the bread on a baking sheet and bake at 250F. for 10 to 20 minutes. You don’t want the bread to brown. Let it cool and then pulse in a food processor to your desired crumb size. I prefer a finer crumb for breaded shrimp, but you do you. You can season your bread crumbs to your taste buds with dried herbs and spices like garlic powder now, but I prefer them plain for this recipe. Just a touch of salt brings out the sweet flavor of the shrimp. I don't want any extra flavor masking a good thing.
Fried breaded shrimp is a quick and satisfying meal perfect for weeknight dinner or a casual gathering. For success achieving that perfect golden crunch is essential. Let's break down the steps to frying breaded shrimp like a pro.
How to prepare breaded shrimp for frying
- First, start with quality American shrimp. I like to purchase individually quick frozen (IQF) and thaw them in cold salted water. Whether fresh or frozen ensure they're peeled and deveined. I do like to leave the tails on. Moisture is the enemy of a crispy coating. Dry shrimp thoroughly with paper towels.
- Set up your breading station with three dishes: flour, whisked eggs, and fresh breadcrumbs. The breading process is easy.
- Start by dipping each shrimp, one at a time, into the flour ensuring it's evenly coated. The flour ensures the egg wash will stick.
- Then submerge it in the egg wash allowing excess to drip off. The egg creates a sticky surface for the breadcrumbs to cling to.
- Finally, roll the shrimp in the breadcrumbs pressing gently to adhere. This three-step process creates a protective crunchy shell.
- To set the breading I like to chill the shrimp uncovered in the refrigerator for at least 30 minutes to one hour. It's best to lay the shrimp on a rack for good air circulation around them.
How to fry shrimp
A large skillet is recommended for shallow frying. I often use my cast iron skillet as it retains the heat well. Any cooking oil works well in this simple recipe. My mom used olive oil for flavor, but flavorless oils like canola or grapeseed work well, too. It's essential to heat the oil to the correct temperature aim for around 350°F. Use a thermometer for accuracy or test by dropping a bread crumb in the oil; if it sizzles and floats, you're ready to fry.
Carefully place the breaded shrimp into the hot oil working in batches to avoid overcrowding. Too many shrimp in the pan will lower the oil temperature resulting in soggy breading. Fry for one to two minutes per side or until golden brown and cooked through. Remove the crispy shrimp with a slotted spoon or grab them by the tails with tongs allowing excess oil to drain. Place them on a wire rack lined with paper towels to further absorb any remaining oil. Season with a sprinkle of salt immediately after frying. With these simple steps you'll be enjoying this easy recipe in no time.
What to serve with fried shrimp for dinner
- For dipping: Classic cocktail sauce, tartar sauce or other dipping sauces.
- Try lemon wedges for a bright citrusy flavor.
- Top a fresh salad with crispy fried shrimp for a next level lunch.
- Grab some fresh corn tortillas for shrimp tacos or French bread for a shrimp po’boy.
- Toss in a lemon-garlic sauce for scampi vibes and top some pasta
- Homemade fries like French fries and sweet potato fries are the perfect side dish for me.
Remembering the warmth of a home cooked meal extends beyond the flavors on the plate. It's the act of nurturing of sharing and of creating a moment of comfort for yourself and others. Breaded fried shrimp is a quick and satisfying meal perfect for a weeknight dinner or casual gathering. With homemade breadcrumbs it is easy to achieve that perfect golden crunch that's hard to forget. And if you're looking for a dessert to use up stale bread do try my Golden Milk Bread Pudding.
Fried Shrimp For Dinner
Equipment
- 1 skillet
- 1 food processor
- 1 cooling rack
Ingredients
- 12 fresh or frozen tail-on shrimp, peeled, deveined, thawed 21-25 count per pound
- ¼ cup all-purpose flour
- 1 large egg
- 1 teaspoon water
- 1 ½ cups homemade breadcrumbs
- Oil for shallow frying
- Kosher salt
Instructions
- Pat shrimp dry with paper towels.
- Set up breading station with 3 dishes. Flour in one, whisked egg and water in another and the breadcrumbs in the third. Set up a cooling rack inside a baking dish.
- Dredge each shrimp in flour to coat shaking off the excess. Then dip in egg wash to coat letting excess drip back onto the plate. Roll shrimp in breadcrumbs pressing lightly to adhere. Place on rack.
- Chill shrimp, on the rack, uncovered, in the refrigerator for at least 30 minutes.
- In large skillet, pour oil to a depth of ½-inch. Heat oil to 350F. over medium-high heat.
- Carefully lay shrimp in hot oil. Cook for 1-2 minutes per side or until golden brown and cooked through.
- Using a slotted spoon or tongs transfer shrimp to a rack lined with paper towels to drain. Immediately sprinkle lightly with salt.
lisaKeys says
A family favorite for decades. Can't beat this crispy texture and makes a great appetizer as well as main dish.