🍤 Breaded fried shrimp
Fried shrimp are large peeled shrimp coated in flour, beaten egg and breadcrumbs, then deep-fried until the crust is golden and crunchy and the shrimp inside sweet and juicy. They are served hot with lemon wedges and a dipping sauce, as a starter, a basket with fries, or the centrepiece of a seafood platter.
Diets
Allergens
Contains (in a typical recipe):
What it is made of
Recipe
Ingredients
- 600 g large raw shrimp, peeled and deveined, tails on
- 60 g plain flour
- 2 eggs, beaten
- 120 g breadcrumbs
- 1 tsp salt, ½ tsp pepper, ½ tsp paprika
- Oil for deep-frying
- Lemon wedges to serve
Method
- Pat the shrimp dry and season the flour with salt, pepper and paprika.
- Dredge each shrimp in flour, dip in egg, then press into the breadcrumbs.
- Heat the oil to 180 °C and fry in small batches for 2–3 minutes until golden.
- Drain on a rack or paper towels and serve hot with lemon.
How to make it lighter
- Bake the breaded shrimp at 220 °C on a lightly oiled tray, or air-fry them, instead of deep-frying.
- Choose a squeeze of lemon or a tomato salsa over creamy or mayonnaise-based dips.
- Serve with a large salad rather than fries to keep the plate lighter.
History
Breaded fried shrimp are eaten in many cuisines today, from American seafood shacks to Japanese ebi furai, and are a fixture of seafood restaurant menus worldwide.
Count it in one photo
Point your camera at the table — Me Nutrition recognises Breaded fried shrimp and every other dish, with calories and macros for each. Ate only half? Slide it.
Download on the App StoreSimilar dishes
Values are estimates per 100 g for a typical recipe; home and restaurant versions vary. Diets and allergens are worked out from the ingredients of a typical recipe — always check with whoever cooked the dish. Not medical advice. Nutrition data: Me Nutrition dish database v13. How we count →