Breaded Shrimp
  • Codeberg icon
Serves 6-8

Tools

  • large baking sheet
  • tin foil
  • [optional] glass jar
  • [optional] air fryer
  • 32 oz shrimp (bigger is better), peeled and dried
  • 2 cups seasoned bread crumbs (more or less depending on the size of the shrimp)
  • 1/2 cup grated Parmesan cheese
  • 1 tsp of salt
  • 1/2 tsp of black pepper
  • 2 eggs, beaten

Steps

  1. Preheat oven to 400F. Line one large baking sheet with tin foil.
  2. Beat eggs into bowl, whisk until frothy.
  3. Combine the bread crumbs and Parmesan thoroughly in a glass jar then transfer the mixture to a large plate.
  4. Dip each shrimp into the egg, shaking off any excess egg, into the bread crumb mixture, fully coating it and shaking off any excess breading, and, finally, place the shrimp on the baking sheet. (Tip: Manipulate dry ingredients with one hand and the wet ingredients with the other).
  5. Place sheet in preheated oven and bake for 8 minutes (or 10 minutes, flipping the shrimp over halfway through if you don’t have an air fryer).
  6. Remove shrimp from the oven.
  7. Cook any shrimp you want to eat now for 2 more minutes in the air fryer for additional crunch. Store the rest in the fridge.
  8. Serve shrimp on rice with sauces on a separate plate for dipping (you can’t go wrong with mayo, spicy mayo or teriyaki sauce).
  9. Leftovers can be stored in the fridge for several days. Throw them in the air fryer for 2-3 minutes to reheat them.

Notes

  • Try using a bread crumb mixture made up of 3 parts Italian bread crumbs and 1 part panko for added crunch and flavor.