Does anyone have a really easy breaded shrimp recipe that tastes good?

Answer 1

put bread on shrimp and cook

Answer 2

Using the 28-30 per pound shrimp, cut each shrimp across the back from head end to tail but not completely through (butterflied). Flatten out the shrimp on your cutting board, place on a plate and refrigerate.

Beat an egg in shallow bowl. Place some flour on a plate. Place some bread crumbs on another plate.

Using a non-stick fry pan, heat butter and a little Olive oil on medium to medium low.

Coat the shrimp in the flour, dip in the egg long enough to saturate the flour and then roll in bread crumbs. When you have breaded enough shrimp to fill the fry pan loosely, cook shrimp to golden brown on both side. DON'T OVER COOK!

Season any way you prefer, I use only a little salt.

Preparing about sixteen shrimp this way takes me about 20 minutes and taste is superb depending on the quality of the shrimp.

Answer 3

Cracker Breaded Deep-Fried Shrimp
Recipe #172118
Make certain to crush the crackers to an smaller coarse texture do not crush to a fine texture. Leave the tails on the shrimp intact for this. If you are using the unsalted crackers, then adjust the seasoned salt to taste. This shrimp is better than any served at a fancy restaurant!
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2 1/2 pounds shrimp 22 min 20 min prep
Change to: pounds shrimp US Metric
2 lbs unpeeled large raw shrimp
27 Ritz crackers, crushed (about 1-1/2 cups, or use a similar butter cracker)
1/2 cup flour
1/4 teaspoon black pepper
1 1/2 teaspoons seasoning salt
1/2 cup buttermilk
2-3 drops Tabasco sauce (to taste)
1 large egg, slightly beaten
1/4 teaspoon black pepper
vegetable oil (for frying)

Not the one? See other Cracker Breaded Deep-Fried Shrimp Recipes
< 30 mins Appetizers
Shrimp Appetizers
Super Bowl Appetizers
Peel the shrimp, devein and leave the tails on .
In a bowl mix together the crushed Ritz crackers, flour, 1/4 teaspoon black pepper and seasoned salt.
In another bowl mix/whisk together the buttermilk and egg, Tabasco and 1/4 teaspoon black pepper until well combined.
Holding the shrimp by the tail dip the shrimp into the buttermilk mixture, then dredge into the cracker mixture.
Pour about 3 inches of oil into a large deep heavy-duty skillet or a cast-iron skillet (or use a deep fryer) heat oil to 375 degrees.
Holding the shrimp by the tail carefully place the shrimp into hot oil.
Fry in batches for about 1-2 minutes or until golden brown.
Drain on a wire rack with paper towels under the rack (do not place the cooked shrimp directly onto the paper towels or they will become soft).

Answer 4

INGREDIENTS
1 quart vegetable oil for frying
4 cups shrimp, peeled and deveined
1 egg, beaten
2 cups dry bread crumbs




DIRECTIONS
Heat oil in a large skillet. Dip the shrimp in the egg, then coat the shrimp with bread crumbs. Fry the shrimp in the hot oil.

Answer 5

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Answer 6

flour, eggs, then coconut! Cook. breaded shrimp!

serve with orange marmalade and grain mustard (mixed together) to dip.

Answer 7

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Spicy Shrimp and Spaghetti Aglio Olio (Garlic and Oil) Recipe courtesy Rachael Ray Spicy Shrimp: 2 pounds jumbo shrimp, peeled and deveined 1 lemon, juiced 1/4 cup chopped flat-leaf parsley (a couple of handfuls) 1 teaspoon crushed red pepper flakes 4 cloves garlic, crushed and peeled Coarse salt, about 1 teaspoon 2 tablespoons (a couple of generous drizzles) extra-virgin olive oil Aglio Olio: 1/4 cup (4 turns around the pan in a light stream) extra-virgin olive oil 1 (2-ounce) tin anchovy fillets 6 to 8 large cloves garlic, crushed and minced 1/2 teaspoon crushed red pepper flakes 1/4 cup finely chopped flat leaf parsley, a couple of handfuls Coarse salt 1 pound spaghetti, cooked to al dente Combine shrimp with next 6 ingredients and toss to coat shrimp evenly. Heat a large, nonstick skillet over medium high heat, then add half of the shrimp. Cook shrimp 3 minutes until pink and just firm. Remove shrimp to a warm platter and repeat process with remaining shrimp. Return pan to heat and reduce heat to medium low. Add 1/4 cup extra-virgin olive oil. Add anchovies, garlic, and pepper flakes to oil. Break up anchovies with a wooden spoon until they melt away into the oil and garlic mixture. Toss spaghetti in the pan with parsley and the garlic oil, then season with a little coarse salt, to your taste. Top servings of garlic and oil spaghetti with spicy shrimp and serve with Tomato and Onion Salad and Crusty Bread. ---------- Bacon Wrapped Shrimp and Scallops Recipe courtesy Rachael Ray 12 jumbo raw peeled deveined shrimp, 16 to 20 count per pound 12 large sea scallops, trimmed and well drained 1 lime, juiced and zested 1 tablespoon toasted sesame oil 1 tablespoon grill seasoning or coarse salt and black pepper 1 teaspoon hot red pepper flakes 12 slices center cut or applewood smoked bacon, cut in 1/2 Toothpicks 3 scallions, very thinly sliced on an angle Preheat oven to 425 degrees F. Place shrimp and scallops in a shallow dish or bowl. Dress seafood with lime juice and zest, a generous drizzle of sesame oil, grill seasoning and hot pepper flakes. Wrap each shrimp and scallop with a half slice of bacon. Wrap each shrimp working from head to tail, pulling bacon snuggly around the shrimp. Wrap the bacon around the outside of each scallop. Fasten bacon in place as necessary with picks. Arrange the shrimp and scallops on a slotted baking pan, such as a broiler pan, to allow draining while bacon crisps. Bake shrimp and scallops 10 to 14 minutes, until shrimp is pink and curled, scallops are opaque and bacon is crisp. Shrimps may finish before the scallops. Arrange cooked seafood on platter and sprinkle with chopped scallions. ---------- Coconut Shrimp with Red Curry Sauce Recipe courtesy Tyler Florence Peanut or vegetable oil, for frying 1/4 cup cornstarch 3 large egg whites Kosher salt and freshly ground black pepper 2 cups flaked coconut 1 1/2 pounds jumbo shrimp, peeled with tails on Red Curry Sauce, recipe follows 1 green onion, white and green part, chopped 1 handful fresh mint, hand-torn Heat 3 inches of oil in a large deep skillet or heavy pot to 325 degrees F. In a small bowl, mix the cornstarch, egg whites, salt, and pepper until foamy. Spread the coconut out in a pie dish. Dredge the shrimp with the cornstarch/egg white mixture and shake off any excess. Press the shrimp into the coconut flakes; turn shrimp over and press into coconut again to coat both sides. Deep-fry the shrimp in batches until the coconut is golden brown, about 2 to 3 minutes. Using tongs or a slotted spoon, remove the shrimp to paper towels to drain. 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Sprinkle with the remaining chopped basil and shredded cheese. ---------- Quick Jambalaya 1 Tbsp. oil 1/2 lb. hot Italian sausage, sliced, quartered 1 medium onion, chopped 1 can (14 oz.) diced tomatoes, undrained 1 can (14-1/2 oz.) chicken broth 1 medium green pepper, chopped 1/2 cup KRAFT Original Barbecue Sauce 1 lb. frozen cooked shrimp, thawed 2 cups MINUTE White Rice, uncooked HEAT oil in large nonstick skillet on medium-high heat. Add sausage and onion; cook and stir until sausage is no longer pink. ADD tomatoes, chicken broth, green pepper, barbecue sauce, shrimp and rice; mix well. Bring to boil; cover. REMOVE from heat; let stand 5 minutes. Stir gently before serving. ---------- Asparagus and Shrimp with Penne Pasta 1 bunch (1 lb.) asparagus spears, cut into 1-inch pieces 1/2 cup prepared GOOD SEASONS Garlic & Herb Salad Dressing & Recipe Mix, divided 1 lb. cleaned medium shrimp 1 large red pepper, cut into thin strips 2 cups penne pasta or ziti pasta, uncooked 1 pkg. (4 oz.) ATHENOS Traditional Feta Cheese COOK asparagus in 1 Tbsp. of the prepared dressing in large nonstick skillet on medium heat 3 minutes, stirring frequently. Add shrimp and red pepper; cover. Cook 5 minutes or until shrimp turn pink and vegetables are crisp-tender, stirring occasionally. MEANWHILE, cook pasta as directed on package. DRAIN pasta; place in large serving bowl. Add remaining dressing, asparagus mixture and cheese; toss lightly. Serve immediately or cover and refrigerate until chilled.