Just in time for the Super Bowl, I’ve got an easy and tasty appetizer recipe for you! This Breaded Shrimp doesn’t have to be for adults only, though. My kids used to always turn their noses up at shrimp until I made this recipe for them. Who knew that some breading was all it took? So in addition to party food, this is a great way to introduce – or once again try – shrimp at your house, if you have any reluctant ones as well.
Easy Breaded Shrimp (Baked)
Just in time for the Super Bowl, I've got an easy and tasty appetizer recipe for you! This Breaded Shrimp doesn't have to be for adults only, though.
Ingredients
- 1 pound shrimp, raw, peeled and deveined
- ¾ cup whole-wheat breadcrumbs
- ¼ cup parsley, fresh, chopped
- 2 cloves garlic, minced
- 1 teaspoon lemon zest
- ¼ teaspoon salt
- 1 egg
- olive oil, for baking
Instructions
- Preheat oven to 400° F. Grease a large baking sheet with olive oil.
Pat the peeled shrimp dry and set aside. In a small mixing bowl, stir together the whole-wheat breadcrumbs, parsley, garlic, lemon zest (I've found a microplane grater to be the best tool for extracting zest), and salt with a fork. In a separate small bowl, beat the egg.
- To bread the shrimp, keep one hand “wet” (egg bowl only) and one hand “dry” (breadcrumb bowl only). Start by dropping a few shrimp into the egg mixture with your wet hand. While still using your wet hand, pick up the shrimp, shake off the excess egg, and then drop them on top of the breadcrumb mixture. Pick up a pinch of breadcrumbs with your dry hand and sprinkle them on top of the shrimp. Finish coating the shrimp with your dry hand and transfer them to the prepared baking sheet. Continue until all the shrimp are coated.
- Drizzle or spray more olive oil on top of the coated shrimp and bake until the shrimp are done all the way through and golden brown on the bottom, about 13 - 14 minutes.
Recipe Notes
We recommend organic ingredients when feasible.
Nutrition Facts
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Would the recipe change for frozen shrimp that is already precooked?
I would not use this with pre-cooked shrimp because shrimp are over-cooked and become tough very easily.
This does look easy and good for the first timers. What would be a good dipping sauce to serve with these?
Hi. Lisa’s yogurt sauce with a dill pickle minced in makes a nice “tartar sauce”: https://www.100daysofrealfood.com/2014/03/17/recipe-carrot-fritters-yogurt-sauce/.
Any recommendation on what size shrimp to use ideally. 25-31 or 51-60 etc.
That is just a personal preference. I tend to prefer the larger shrimp. :)
These look awsome. Where do you recommend buying shrimps from. I have the hardest time finding good sustainable shrimps.
Hi there. Asking the right questions is important and this should help: http://www.pccnaturalmarkets.com/sc/1306/sustainable_shrimp.html.
Just in time for Lent! What would be the best way to freeze these (if there is one)? Make through Step 3 and then freeze or fully cook them and then reheat? That way I could make several batches on Sunday and pop some in the oven Friday night when I get home.
Hello. We’ve not frozen these. I’m not sure how well the batter would stick if they aren’t fully cooked before freezing.
Thanks. I’ll try making them ahead of time and warming them through when ready to eat.
We love your recipes. Thanks for all your hard work!
These look so simple and tasty!