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. They turn out so crispy when baked that you won't miss the deep-fried versions anymore.
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.
17 thoughts on “Easy Breaded Shrimp (Baked)”
These were delicious! The whole family liked them. Thanks!
Wonderful! So glad the family approved. – Nicole
I scored some locally raised shrimp – cleaned! – and so I tried out this recipe. I have never made anything with shrimp before. This was delicious!!! Bread ’em and bake ’em and squeeze some lemon on and I ate the whole pound of shrimp myself (so full). This is absolutely getting made again.
Glad to hear you gave it a try and liked it! – Nicole
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!