This crispy breaded shrimp recipe are dipped in a flour mixture, then in beaten egg and panko, before being fried until crispy and golden, perfect to pair with sweet and sour sauce. Camaron Rebosado is very similar to this recipe.
It is one of the easiest shrimp recipe to prepare, featuring a light, crispy breading and I like to pair it with a sweet, tangy sauce for dipping. It’s guaranteed to be a crowd-pleaser for any occasion.
My mom always made this when we were growing up, and she never had to force us to finish our food. In fact, we were always asking for more. When I moved to the US, it became one of the dishes that was always in my meal rotations because it’s so easy to make and I love it. This, with sweet and sour sauce and rice, yum!
Prepare the shrimp
For this recipe, it is best to use large or extra-large headless shrimp, deveined with the tail attached. Otherwise, if you cannot find unpeeled shrimp, here are the steps to prepare the shrimp.
Peel and slightly slit the back of the shrimp with a knife to remove the vein, which is dark in color and easily visible, ensuring the tail remains attached by not fully peeling the shrimp close to the tail.
Step by step cooking instructions
- Prepare the shrimp. Peeled, deveined with tail attached.
- Arrange all the ingredients in an assembly line for easier preparation, placing the flour and panko breading in separate bowls or plastic bags, lightly beating the egg in a small or medium bowl, and arranging the ingredients in the following order: flour, egg, and panko breading.
- Heat oil in a deep pan over medium-high heat to reach around 350 degrees F. You can use a deep fryer too.
- Coat the shrimp one at a time in the flour mixture, beaten egg, and panko breadcrumbs before deep frying until crisp. Note: After dipping shrimp in flour, shake to remove excess flour. Repeat the same process after dipping it in panko to keep the oil clean.
- Deep fry until the breading turn golden brown, adjusting the temperature as needed to prevent burning and ensure the shrimp cook through. Be sure to check the internal temperature of the shrimp with a food thermometer to ensure they have reached a safe temperature of 165 degrees F before serving.
- Remove the shrimp from the pan or deep fryer and drain them on a paper towel-lined plate to remove excess oil before serving.
Tips:
- Remember to shake the shrimp after dipping them in flour and panko to keep the oil clean.
- Ensure the oil reaches 350 degrees F to achieve crispy, succulent breaded shrimp.
- Avoid overcrowding the frying pan; work in batches. Dip enough shrimp in batter for your pan’s capacity, then fry. Repeat as needed.
- Prepare only enough breaded shrimp for one seating. After an hour or so, the shrimp may lose their crispiness.
Sauce to serve with breaded shrmip
- Sweet and Sour Sauce
- Garlic Aioli
- Tartar Sauce
- Honey Mustard Sauce
- Ketchup
Storing
Leftover breaded shrimp can be stored in the refrigerator for up to 2 days in an airtight container. Place them in the refrigerator promptly to prevent spoilage.
Reheating
I suggest you only make enough breaded shrimp for one seating. Reheating leftover breaded shrimp can potentially make it rubbery, particularly in the microwave, as overheating can cause the shrimp to become tough and chewy. However, using methods like the fryer or oven can help maintain the shrimp’s texture, ensuring they remain crispy on the outside and tender o the inside.
- Microwave – Place breaded shrimp on a microwave-safe plate, covering with a damp paper towel, and microwave for 30 seconds intervals until heated through. Note: It will lose its crispiness.
- Pan – Use about 2 tablespoons of oil enough to cover the bottom of the pan over medium heat, cooking for 1-2 minutes on each side until crispy and heated through.
- Deep Fryer – Preheat to 350 degrees F, fry for 1 minute until crispy and heated through, drain on paper towels.
- Air Fryer – Pre-heat air fryer to 350 degrees F then place the shrimp in a single layer in the air fryer basket, ensuring they are not overcrowded. Reheat for 1 ½-2 minutes, or until the shrimp are heated through and the breading becomes crispy again. Check the shrimp periodically to avoid reheating.
Breaded shrimp video
Try other delicious shrimp recipes
- Shrimp Egg Foo Young
- Pan-Fried Garlic Butter Shrimp
- Louisiana Shrimp and Crab Boil
- Ukoy - Shrimp and Squash Fritters
- Jamaican Peppered Shrimp
- Easy Sweet and Spicy Key Lime Coconut Shrimp
- Camaron Rebosado (Crispy Breaded Shrimp)
Recipe
Lightly Breaded Shrimp Recipe
Ingredients
- 8 shrimps large or extra large, peeled and deveined with tail attached
- 1 cup panko
- 2 eggs lightly beaten
Flour mixture
- ¾ flour
- 1 teaspoon parsley
- 1 teaspoon cornstarch
- ½ teaspoon garlic powder
- ½ teaspoon ground pepper
- ½ teaspoon salt
Instructions
- Use large or extra-large headless shrimp. Wash the shrimp. Peel and devein, leaving the tail attached.
- Season the shrimp with salt, pepper, and garlic powder. Set aside.
- Prepare three containers for the breading. The 1st container will have the flour, the 2nd container for the beaten eggs, and the third container for the panko breadcrumbs, creating an assembly line.
- In a deep pot, add oil. Heat the oil over medium to high heat or about 350 degrees.
- While waiting for the oil to heat, start breading the shrimp.
- Dip the shrimp in this order: flour, egg, and panko.
- After dipping it in flour, shake to remove excess flour. Repeat the same process after dipping it in panko to keep the oil clean.
- Once the oil reaches around 350 degrees F, fry the shrimp until golden brown and crispy. A deep fryer can also be used.
- Remove from heat and transfer to a plate lined with paper towels to absorb excess oil.
- Transfer to a serving dish and garnish with scallions or parsley.
- Serve with sliced lemon or sweet and sour sauce. Ketchup is also an option. Enjoy!
Notes
- Coating the shrimp with flour and panko is easier if placed in a zip lock or plastic bag. Shake it and you're done.
- Ensure the oil is hot for crispy breaded shrimp.
- Have a plate lined with paper towels ready to quickly remove the shrimp from the pot once they are golden brown.
- Sweet and sour sauce can be prepared ahead of time so it is ready when the shrimps are done cooking. Enjoy the shrimp while hot and crispy.
- Avoid overcrowding the frying pan; work in batches. Dip enough shrimp in batter for your pan’s capacity, then fry. Repeat as needed.
- Prepare only enough breaded shrimp for one seating. After an hour or so, the shrimp may lose their crispiness.
- Sauce to serve with breaded shrmip: Sweet and Sour Sauce, Garlic Aioli, Tartar Sauce, Honey Mustard Sauce, or Ketchup.
- Storing - Leftover breaded shrimp can be stored in the refrigerator for up to 2 days in an airtight container. Place them in the refrigerator promptly to prevent spoilage.
- Reheating - I suggest you only make enough breaded shrimp for one seating. Reheating leftover breaded shrimp can potentially make it rubbery, particularly in the microwave, as overheating can cause the shrimp to become tough and chewy. However, using methods like the fryer or oven can help maintain the shrimp’s texture, ensuring they remain crispy on the outside and tender o the inside. becomes crispy again.
- Microwave – Place breaded shrimp on a microwave-safe plate, covering with a damp paper towel, and microwave for 30 seconds intervals until heated through. Note: It will lose its crispiness.
- Pan – Use about 2 tablespoons of oil enough to cover the bottom of the pan over medium heat, cooking for 1-2 minutes on each side until crispy and heated through.
- Deep Fryer – Preheat to 350 degrees F, fry for 1 minute until crispy and heated through, drain on paper towels.
- Air Fryer – Pre-heat air fryer to 350 degrees F then place the shrimp in a single layer in the air fryer basket, ensuring they are not overcrowded. Reheat for 1 ½-2 minutes, or until the shrimp are heated through and the breading becomes crispy again. Check the shrimp periodically to avoid burning.
Nutrition
Originally Published on: April 12, 2018 at 7am.
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