Baked Breaded Shrimp
Crispy Baked Breaded Shrimp is an easy, spicy, and mouth-watering appetizer of jumbo shrimp sautéed in cornstarch, egg, and seasoned breadcrumbs, then baked until golden and crunchy. This mess-free, easy recipe yields great flavor without frying and serves perfectly with a variety of dipping sauces such as chipotle mayo, garlic aioli, cocktail sauce, and any others. Ideal for any occasion!
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
Shrimp Size: For best results, use jumbo shrimp-sized 21/25 count per pound. They are big enough in size that they will stay juicy and don't become overcooked.
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.
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.