Super easy to make, juicy, and crunchy jumbo Breaded Shrimp Recipe that could be served as an appetizer with your favorite dipping sauce or as a main dish with a nice salad or just french fries. Clean and easy way to make crispy shrimp without deep frying.
This is one of those great appetizer recipes for Anytime Baked Breaded Shrimp. Perfect for summer gatherings with one’s favorite drink or as part of a festive holiday starter with sparkling wine. Serve with any choice of sides that appeal, like fries, chips, salads, or veggies. Incredibly easy, foolproof, mess-free.
I have always been a little apprehensive when it comes to deep frying. For one thing, it’s not exactly rocket science to fry chicken or potatoes, but the execution makes all the difference. Additionally, the smell and cleaning up afterward are definite cons to frying at home. I’d much rather go out and indulge in deep-fried favorites: fish, shrimp, calamari, and chips!
But I do make fried dishes, sometimes, in my home; but I rarely fry on a stovetop in oil. I prefer using my convection oven or my favorite Philips Air Fryer.
How to make breaded shrimp, that is crispy on the outside and juicy in the inside in the oven?
Prep Shrimp: Clean and pat dry the shrimp with paper towels. This helps the coating stick better.
Setup Breading Stations:
In a shallow dish, place the flour with salt, pepper, garlic powder, and paprika.
In another dish, whisk the eggs.
In a third shallow dish, place panko breadcrumbs.
Coat the Shrimp:
Dredge each shrimp in the flour, shaking off excess.
Dip it into the egg mixture, making sure it is fully coated.
Press into the panko breadcrumbs, coating both sides well so they get nice and crispy.
Baked Crispy Shrimp
Place oven at 425°F (220°C).
Line the bottom of a baking sheet with parchment paper. Spray very lightly with cooking spray or drizzle with a little oil. Line the shrimp out in a single layer on the sheet. Lightly spray the tops of the shrimp with cooking spray; this will help crisp them up.
Bake 10-12 minutes, flipping halfway through, or until golden brown and crispy. Optional Frying Method Extra Crispy: Heat oil in a deep pan to 350°F. Fry shrimp by handfuls 2 to 3 minutes or until golden brown and crispy. Drain on paper towels to remove excess oil.
How long to bake breaded jumbo shrimp in the oven for at 400 F?
Bake 8-12 minutes, flipping once, or until shrimp are pink and cooked through. Cooking time may vary depending on types of ingredients used, size of shrimp, oven, and baking trays.
Tips
Panko bread crumb, homemade bread crumb, or seasoning? You can use Panko (Japanese-style flaky breadcrumbs), regular, or seasoned breadcrumbs. Just about any breadcrumb will work. Want to personalize the flavor? Add your own spice mix to unseasoned breadcrumbs. No breadcrumbs and can’t make it to the store? Toss some old bread into a food processor to create fine crumbs and use them in the recipe. In breading shrimp, I personally mix in seasoning, salt, and pepper with the breadcrumbs while leaving the eggs and cornstarch unseasoned. This will keep the moisture and flavor within the shrimp and deliver a crispy, seasoned exterior.
Well, how do you prevent the breading from falling off of the shrimp? It is simple if you take your time. You just need to pat each shrimp dry and then coat it in cornstarch or flour, then into the beaten egg completely, and finally toss in the breadcrumbs. Handle with care because this is not one of those recipes where you can throw everything into a batter in one go. Just do this, and the breading shall stay in place-I guarantee!
Can I use flour in place of cornstarch? Yes, you can substitute in some plain white flour if you don’t have cornstarch. However, I find that cornstarch does a better job of sealing in moisture and delivers a crisper, more golden finish.
Cooking with minimal oil: this baked breaded shrimp requires just a small amount of oil to get perfectly crunchy. A light spray with cooking spray (olive oil spray will also work) before baking will help the crumbs stick and turn golden. Flip to the other side, then lightly spray them again for even crispiness.
Air fryer option
Since Air Fryers have been very popular for a while now, because of the ease of use and the wonderful tasty results they produce I’ve added an option for this Baked breaded Shrimp Recipe to be made in an Air Fryer.
Prepare the shrimp just as you would oven bake it.
Preheat your air fryer for 3 minutes at 375ºF.
Place breaded shrimp in a single layer inside the basket.
Spray on top with cooking spray. Cook for 4 minutes. Carefully flip all the shrimp over, spray with cooking spray again. Cook for another 4-5 minutes until crispy.
How many jumbo shrimp to serve per person?
When purchasing shrimp, buy 1 pound raw, unpeeled shrimp per person, or if buying cooked and peeled, buy 1/2 -1/3 pound per person.
Breaded Shrimp Recipe FAQs
1. What size shrimp should I use for this recipe? For best results, use jumbo shrimp (21/25 count per pound). They are large enough to stay juicy and less prone to overcooking, while still giving a satisfying bite.
2. Can I use regular breadcrumbs instead of panko? Yes, you can use regular, seasoned, or homemade breadcrumbs. Panko is recommended for a crispier texture, but any breadcrumbs will work. For added flavor, mix in your preferred spices with unseasoned breadcrumbs.
3. Do I need to use cornstarch, or can I substitute flour? Cornstarch is preferred because it locks in moisture and gives a crispier, golden crust. However, flour can be used as a substitute if needed, though it may result in a slightly less crispy texture.
4. How can I keep the breading from falling off the shrimp? To prevent the breading from falling off, pat the shrimp dry before coating. Then, follow the steps of dipping the shrimp in cornstarch (or flour), egg, and breadcrumbs. Take care to ensure even coverage at each step for the best results.
5. Can I fry the shrimp instead of baking them? Yes, you can fry the shrimp in hot oil at 350°F for about 2-3 minutes, or until golden brown. However, baking with a light coating of cooking spray is a healthier alternative and still delivers a crispy texture.
6. What temperature should I bake the shrimp? Bake the shrimp at 400°F for 8-12 minutes, flipping halfway through. Lightly spray both sides with cooking spray for an extra golden, crispy finish.
7. What sauces pair well with breaded shrimp? These breaded shrimp go well with a variety of dips, such as chipotle mayo, honey mustard, garlic aioli, cocktail sauce, tartar sauce, or chimichurri.
8. Can I make this recipe ahead of time? While it’s best to enjoy breaded shrimp fresh out of the oven, you can prepare them in advance and refrigerate them for up to a day. Reheat in a hot oven (about 400°F) to restore their crispiness.
9. How do I store leftover breaded shrimp? Store any leftovers in an airtight container in the refrigerator for up to 2 days. To reheat, bake at 350°F until warm and crispy again. Avoid microwaving, as it can make the breading soggy.
10. Can I freeze breaded shrimp? Yes, you can freeze the breaded shrimp before baking. Place the coated shrimp on a baking sheet and freeze until solid. Transfer to a freezer-safe bag and store for up to 2 months. Bake from frozen, adding a few extra minutes to the cooking time.
Baked Breaded Shrimp
Ingredients
- jumbo shrimp, peeled and deveined
- cornstarch
- eggs, beaten with 1 tbsp cold water
- breadcrumbs (could be Panko)
- salt
- black pepper
- seafood seasoning like Old Bay, Zatarain’s (optional)
- garlic powder (optional)
- paprika (optional)
- Place the cornstarch in a shallow bowl.
- Bake at 400 F for 8-12 minutes, turning once, until the shrimp is golden brown on the inside and fully cooked.
Instructions
- Jumbo shrimp, preferably 21/25 count per pound, work great for this recipe; you want 5 to 6 in a three-ounce serving. They are easy to handle, not as quick to overcook because of their size, and will give you that good-sized mouthful when biting into the dish.
- You could even use "extra large" but be prepared for them to be done quicker, about 3-4 minutes or less than jumbo. Good practice would be to know your sizes: Jumbo, Extra-Large, Large, Medium, Small, Extra-Small.
- Place cornstarch in a shallow bowl.
- Beat the eggs in one shallow bowl with water until well incorporated. In another shallow bowl, mix together the breadcrumbs and desired seasonings.
- Then take each shrimp, using your kitchen tongs, and first into the cornstarch then to the egg mixture, coat the shrimp, then toss them into the breadcrumbs to coat evenly.
- Line the coated shrimp up on a parchment-lined baking sheet. Lightly spray the tops of the shrimp with cooking spray; flip and spray the other side.
- Bake at 400°F for 8-12 minutes, flipping halfway through, until golden brown and cooked through. Serve when crispy and just done!
Notes
Breadcrumbs: Panko breadcrumbs are best for crispiness, though regular or homemade bread crumbs work equally well. Seasoned breadcrumbs require unseasoned kinds with added spices if desired, for more flavor.
Cornstarch vs. Flour: Cornstarch replaces moisture and creates a golden crispy crust. In the absence of cornstarch, flour can serve as a good substitute; however, the level of crispiness will vary.
Breading: Pat dry the shrimps. Cover with cornstarch, dip in a beaten egg, and lastly, cover with breadcrumbs. This will yield a superior coating. The breading will stick, and they will be crunchy.
Oven-baked: Bake at 400°F, spraying lightly with cooking spray before and after flipping to keep the shrimp light and crispy.
Serving Suggestions: These shrimp go amazingly well with chipotle mayo, garlic aioli, tartar sauce, or cocktail sauce.
