Breaded Shrimp

This super easy breaded shrimp recipe is coated in breadcrumbs and then fried to a crispy, crunchy golden brown in around 20 minutes total.

Why this recipe works

The combination of panko and plain bread crumbs in this breaded shrimp keeps the coating light yet crunchy and seriously delicious. It’s a slight switch-up from our fried shrimp recipe where we use cornmeal instead. It’s all about the textures when it comes to anything fried, you’ll just have to try each way to figure out your favorite variation.

Ingredients you will need

Get all measurements, ingredients, and instructions in the printable version at the end of this post.

Ingredient Info and Substitution Suggestions

SHRIMP – We used fresh jumbo shrimp, though you can use almost any kind of fresh shrimp for this recipe. Frozen shrimp will also work, but be sure you allow them to thaw then pat them dry so the breading can stick. The smaller the shrimp you use, the less time it will take them to fry in the oil. Shrimp cooks quickly, once they begin to turn golden and curl up, they should be finished cooking.

SEASONING – Garlic salt, seafood seasoning, and lemon pepper add just the right amount of flavor to complement the shrimp. You can substitute the seafood seasoning with our easy shrimp seasoning if desired. For a little zip, opt for Cajun seasoning instead. 

BREADING – The mixture of both plain and Panko breadcrumbs helps the breading stay light yet crispy. Panko breadcrumbs soak up less oil compared to plain breadcrumbs, but the plain breadcrumbs produce a lovely crunch – which is why it’s a good idea to use a combination of both when frying. 

How to Make Breaded Shrimp

These step by step photos and instructions are here to help you visualize how to make this recipe. You can Jump to Recipe to get the printable version of this recipe, complete with measurements and instructions at the bottom.

1. Line a baking sheet with paper towels and place a wire rack on top.
2. Pat shrimp dry with paper towels.
3. In a large mixing bowl, combine Panko bread crumbs, plain bread crumbs, garlic salt, paprika, and lemon pepper.
4. In a small bowl, whisk the egg.
5. Place flour in another small bowl.
6. Dredge a shrimp in the flour, coating it completely and gently shaking off excess.
7. Dip dredged shrimp in egg.
8. Gently press shrimp into bread crumb mixture, coating both sides.
9. Place shrimp on a wire rack. Repeat steps for all the shrimp.
10. Pour enough vegetable oil into a large deep sided skillet to come about 1/2-inch up the sides of the pan. Heat over medium-high until temperature reaches 325 F.
11. Add enough shrimp to the pan that they do not crowd. Cook for 2-3 minutes per side.

Frequently Asked Questions & Expert Tips

Serving Suggestions

Serve breaded shrimp with a side of cocktail sauce, garlic butter sauce, sweet and sour sauce, or yum yum sauce for dipping and dunking. Fried shrimp pairs well with french fries, coleslaw, or corn on the cob. Enjoy warm from the skillet. 

More Shrimp Recipes

• Crispy Shrimp
• Coconut Shrimp
• Popcorn Shrimp
• Butterfly Shrimp

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Breaded Shrimp

A quick and easy breaded shrimp recipe that's perfect for all occasions – weeknight dinners included.

5 from 3 votes

IMPORTANT – There are often Frequently Asked Questions within the blog post that you may find helpful. Simply scroll back up to read them!

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Course: Appetizer, Dinner

Cuisine: American

Servings: 4 servings

21 minutes mins

Calories: 789

Author: Amanda Davis

Ingredients

• ▢ 1 pound jumbo shrimp peeled, deveined, tails removed
• ▢ 2 cups panko bread crumbs
• ▢ 2 cups plain bread crumbs
• ▢ 2 Tablespoons garlic salt
• ▢ 1 Tablespoon seafood seasoning
• ▢ 1 Tablespoon lemon pepper
• ▢ 1 large egg
• ▢ 2 cups all purpose flour
• ▢ vegetable oil for frying

Things You’ll Need

• ▢
  Mixing bowls
• ▢
  Baking sheet
• ▢
  Wire cooling rack
• ▢
  Large deep sided skillet

Before You Begin

• We used fresh jumbo shrimp, though you can use almost any kind of fresh shrimp for this recipe. Frozen shrimp will also work, but be sure you allow them to thaw then pat them dry so the breading can stick. The smaller the shrimp you use, the less time it will take them to fry in the oil. Shrimp cooks quickly, once they begin to turn golden and curl up, they should be finished cooking.
• The mixture of both plain and Panko breadcrumbs helps the breading stay light yet crispy. Panko breadcrumbs soak up less oil compared to plain breadcrumbs, but the plain breadcrumbs produce a lovely crunch – which is why it’s a good idea to use a combination of both when frying. 

Instructions

• Line a baking sheet with paper towels and place a wire rack on top.
• Pat shrimp dry with paper towels.
• In a large mixing bowl, combine Panko bread crumbs, plain bread crumbs, garlic salt, paprika, and lemon pepper.
• In a small bowl, whisk the egg.
• Place flour in another small bowl.
• Dredge a shrimp in the flour, coating it completely and gently shaking off excess.
• Dip dredged shrimp in egg.
• Gently press shrimp into bread crumb mixture, coating both sides.
• Place shrimp on wire rack. Repeat steps for all the shrimp.
• Pour enough vegetable oil into a large, deep skillet to come about 1/2-inch up the sides of the pan. Heat over medium-high until temperature reaches 325 F.
• Add enough shrimp to the pan that they do not crowd. Cook for 2-3 minutes per side.

Expert Tips & FAQs

• Shrimp does not take long to cook, whether it’s breaded or not. They should be done cooking once they begin to coil and reach a nice golden brown color. 
• Store leftovers in an air-tight container kept in the refrigerator for 3-4 days. To reheat, add the fried shrimp to a skillet over medium-low heat with a small amount of oil. Reheat until warmed through, about 1-2 minutes. Be careful not to reheat them too long as the shrimp can become tough and chewy. You can also reheat them in the air fryer.

Nutrition

Serving: 1serving (6 shrimp) | Calories: 789cal | Carbohydrates: 128g | Protein: 38g | Fat: 12g | Saturated Fat: 2g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 3g | Trans Fat: 0.04g | Cholesterol: 189mg | Sodium: 3196mg | Potassium: 451mg | Fiber: 7g | Sugar: 7g | Vitamin A: 306IU | Vitamin C: 0.1mg | Calcium: 293mg | Iron: 9mg

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