Foodie Versatile Breaded Shrimp

December 28th, 2011 No Comments Tags: ,

Mmmmm breaded shrimp, they are one food I make once in a blue moon. I served these up Christmas Eve as one of my fish offerings. You may wish to serve them as happy appy’s for New Year’s perhaps. Mother Dearest is considering making them for her Ukrainian Christmas Eve January 6th. Whenever you do, there’ll be smiles all around, after all I never tried a fried food I didn’t love :-)


2 bags shrimp, pre-cooked and peeled, large or jumbo

8 eggs, scrambled

8- 10 garlic cloves, peeled crushed

2 tablespoons grated parmesan cheese

fresh parsley clippings

salt and pepper to taste

canola oil



If you can do this first step the day before, I suggest you do it. The flavour will be richer. In a large bowl crack in the eggs one by one, add the garlic, parmesan cheese and parsley. Then scramble together with a fork. Lightly salt and pepper each shrimp and immerse into the egg mixture until submerged. Once they’re all in there make sure they’re under egg then cover the bowl with cellophane and put into the fridge for a few hours (or overnight).

About an 30-60 minutes before cooking, remove the bowl from the fridge. On your clean counter surface near your stove cover with waxed paper so that all of the shrimp can be spread out. Fill a bowl with breadcrumbs. Then one-by-one thoroughly dust each with breadcrumbs then place on the waxed paper, spacing them out. Allow the crumbs to dry.

Now they’re ready to fry….I know, shame on me, using the “f” word!! Take out a large cookie sheet to place the shrimp on when cooked. Turn the temperature of your oven to ~250 degrees F.

Take out your baking soda, oven mitts, turn up the oven fans on high, cause we’re ready to roll. Make the batch in one go NOT leaving your pan unattended for even one nano-second. Hot oil burns, so don’t take ANY chances. Use tongs that fit in your hand well. You could run into trouble using ones that stretch too far. Those may cause you to fumble with the shrimp and hot oil. NOT GOOD, so beware.

Using a frying pan without a lid, add canola oil to the bottom of the pan and turn the heat up high. I toss in a tiny piece of breadcrumb with egg to test how hot the oil is. When really hot add as many prepared shrimp that can fit the bottom of your pan then flash cook each until browned on both sides. For safety reasons I turn off the element each time when I’m transferring the fried shrimp to the cookie sheet. You’ll notice they are slightly brown when ready. Make sure no oil has dripped down the side of your pan and clean it off if some has.

Place your pan with your fried shrimp in the oven to hold warm until ready to serve if dinner is soon.


I only season the shrimp on one side before I plunk into the egg mixture. Before “this low salt craze” thing I used to season both sides and I decided I’d cut back making them this way.

If you don’t heat the oil hot enough the first batch will sop up all the oil like a mucky sponge and won’t be crisp. With oil being 120 calories/tablespoon you don’t need any extra fat than you’re already getting, so avoid this mistake.

Also, be careful with the hot oil, because sometimes it pops (as my Mom would say “screetz”…whatever that means!!) All I know it hurts like hell if it hits bare skin and may result in you saying some REALLY bad words – oh my!! Keep the little ones out of the kitchen during this cooking process for safety and social reasons. You don’t want little Johnny’s first words to be something naughty!!

These shrimp go fabulously with a nice green salad (posted on June 23, 2010). They are great with a bit of lemon or conventional shrimp sauce. Mmmm yummy!!

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