breaded shrimp recipe
The Best breaded shrimp recipe
It’s also a surprisingly healthy option if you keep the portion sizes reasonable. The shrimp itself is packed with protein and omega-3s, and the breading is light enough that you don’t feel like you’re overdoing it. Plus, it’s got that satisfying crunch that makes it feel like a treat without the guilt. Whether it’s for a family dinner or a little something to enjoy with a glass of wine, this recipe is one of those things that never disappoints. The kids always ask for seconds, and honestly, I don’t blame them. It’s that good.
Crispy Breaded Shrimp with Tomato Sauce
A quick and flavorful dish featuring tender shrimp coated in a light breading and simmered in a rich tomato sauce. Perfect for a weeknight meal.
🥘Ingredients
- 2 cups all-purpose flour
- 1 tsp salt
- 1 cup tomato sauce
- 2 cloves garlic, minced
- 1 tbsp olive oil
- ½ cup heavy cream
- ½ tsp dried oregano
👨🍳Directions
-
1
Preheat oven to 425°F. Line a baking sheet with parchment paper. -
2
Pat shrimp dry with paper towels. Season lightly with salt and pepper. -
3
In a shallow bowl, mix flour and salt. Dip each shrimp into the flour, coating evenly. Set aside. -
4
Heat olive oil in a large skillet over medium-high heat. Cook shrimp for 2–3 minutes per side until golden brown. -
5
In a saucepan, combine tomato sauce, garlic, and oregano. Simmer for 5 minutes. Stir in heavy cream and reduce heat to low. -
6
Transfer shrimp to the saucepan and simmer for 5–7 minutes until sauce coats the shrimp. -
7
Transfer shrimp to the prepared baking sheet. Bake for 5–7 minutes until shrimp is cooked through and sauce thickens slightly.
🔧Equipment
- Mixing bowl
- Baking sheet
- Oven
- Parchment paper
- Knife and cutting board
📊Nutrition Facts (per serving)
📝Notes
Watch Video Of How Crispy Breaded Shrimp with Tomato Sauce Works
❓ Frequently Asked Questions About Crispy Breaded Shrimp with Tomato Sauce
What is the best way to keep shrimp from turning rubbery in the breading?
Use room-temperature shrimp for the best texture. Pat them dry thoroughly before breading to help the coating adhere. Avoid overcrowding the pan when cooking—they should sizzle gently, not steam. Cooking in batches ensures even browning and prevents sogginess.
Can I substitute frozen shrimp for fresh?
Yes, but thaw frozen shrimp completely in the fridge overnight or under cold running water. Pat dry again before breading to mimic fresh shrimp’s texture. Frozen shrimp may release more moisture, so drain excess liquid from the breading mixture beforehand.
How do I ensure the breading stays crispy after baking?
For extra crispiness, preheat the oven to 400°F (200°C) and use a wire rack over a baking sheet to promote airflow. Lightly spray the pan with oil before adding shrimp. If the breading feels too soft, bake an extra 1–2 minutes after checking for doneness.
What if I don’t have a deep fryer for pan-frying?
Skip the fryer and pan-fry in a heavy-bottomed skillet over medium-high heat. Use about 1–2 inches of oil (vegetable or peanut) and cook in batches. Stir gently to prevent sticking. The shrimp should cook in 2–3 minutes per side until golden and opaque.
Can I make this ahead of time and reheat?
Yes, but reheat carefully to avoid rubberiness. Store cooked shrimp in an airtight container in the fridge for up to 2 days. Reheat in a 350°F (175°C) oven for 5–7 minutes, turning once, or pan-fry briefly in a little oil to restore crispness.
