Recipe: (Super easy) Breaded shrimp
It’s Sunday! That means my Blue Apron delivery is (most likely not) coming (in time for me to actually cook it tonight). Therefore, I’ve decided to make my super easy, breaded shrimp recipe instead. Usually, I turn this into a breaded shrimp Parmesan by boiling some pasta and heating up a jar of Prego, but you can do whatever your heart desires because your life is yours to live!
I love food that is easy and delicious and doesn’t require the purchase of a bunch of ingredients I will never in my life use again (turmeric??), and this shrimp is that SO LET’S GET STARTED.
Here’s what you’re gonna need:
Uncooked, de-veined shrimp
Italian breadcrumbs (the same ones you already have in your pantry if you made the Spicy Italian Meatballs recipe)
Table salt and pepper
Red pepper flakes/garlic powder/onion powder, if you’re into that
Grated Parmesan cheese (for topping)
Parsley (for garnish, if you’re trying to make it pretty enough to post somewhere)
Here’s how you’re gonna set things up:
Rinse off your shrimp and set out an extra plate.
Crack the egg into a bowl and scramble it with a fork. Mix in about one to two tablespoons of water.
Pour enough flour into the bottom of a baking pan so you can lightly coat all of your shrimp.
Pour enough breadcrumbs into the bottom of a different baking pan so you can coat all of your shrimp. Add as much garlic powder and onion powder as you’d like, for some extra flavor (I probably add a few teaspoons of each for about ten shrimp). Add as much red pepper flake as you’d like, depending on how spicy you want your shrimp to be (I probably add 1/2 teaspoon for about ten shrimp).
Get a nonstick pan and spray it with Pam. (I know it’s a “non-stick” pan. But I always feel like that’s meant to be interpreted loosely, like those “free” flights Expedia is always emailing about.) Pour in enough oil to cover your shrimp halfway when you put them in the pan.
Here’s what you’re gonna do:
Turn on the stove to medium high to start to heat up your oil.
Season your washed shrimp with salt and pepper.
One at a time, dredge a shrimp in the flour and knock off any excess. Then dip it in the egg wash and let any excess drip off. Then cover it in breadcrumbs and, yet again, be rid of any excess. Set it on your extra plate.
Do this over and over until you’ve done it for all your shrimp.
Take a pinch of breadcrumbs and drop it into your oil to see if it’s hot enough. (If the breadcrumbs start frying right away, you’re good.)
Place your shrimp into the pan. Watch them carefully! Shrimp are like the instant gratification of the seafood world and cook super fast. Depending on how hot your stove gets (I have the hottest stove in the world; it should be in the Guinness Book of Records), you can cook for a couple minutes on each side and be done.
Place your golden brown shrimp on a paper-towel lined plate. SALT IT IMMEDIATELY. Fried foods have to be salted immediately according to almost every cooking show I’ve ever watched. Then sprinkle with your grated Parmesan, and your parsley if you’re taking pics.
THEN EAT. Because you deserve it.