Parmesan Crusted Fried Shrimp
This Parmesan Crusted Shrimp dish is easy to make and it turns out real good.
Ingredients
for 2 servings — to change the number of servings scroll down to the recipe block at the bottom of this post and there you can change the number of servings and that will automatically change the amounts of the ingredients in the recipe block
- Olive oil
- 10-14 large or jumbo shrimp
- 3/4 cup bread crumbs or almond flour for gluten free
- 1 lemon zested
- 3/4 cup grated parmesan cheese
- 1 egg
- 1/2 cup milk
Here is the how to
If you need to, first thaw out, peel and devein the shrimp. Or, you could get some of those already peeled and deveined ones in the seafood section of your grocery store.
Put a skillet large enough to handle the shrimp on the stove at medium high and eyeball enough olive oil to coat the bottom about 1/4 of an inch deep.
Put the bread crumbs, lemon zest and the grated parmesan in a bowl and mix them together. Gammy needs to stay gluten free so I used almond flour instead of the bread crumbs and I liked it!
Whip the eggs and milk together in another bowl.
Rinse the shrimp off and pat them dry on a paper towel.
First bathe the shrimp in the egg wash and then into the breading mixture. Then when the oil in the skillet is heated up. I test it with a pinch of the breading mix and if it bubbles when I drop some into the oil – it is ready. Lay the shrimp out in the skillet. Cook them about two to three minutes a side. Until the breading coating has cooked and just started to turn brown. Turn them over and fry the other side.
Lay them out on a paper towel and let them dry a little.
I multi-tasked and made some Linguine aglio e olio with some arugula added. This turned out to be a real good, quick and easy weeknight meal.
Another quick and easy seafood recipe https://www.poppopcooks.com/easy-calamari-recipe-gluten-free/
And a Parmesan Crusted Chicken Breast recipe
Italian Parmesan Crusted Fried Shrimp
Ingredients
- olive oil
- 10-14 large or jumbo shrimp
- 3/4 cup bread crumbs or almond flour for gluten free
- 1 lemon (zested)
- 3/4 cup grated parmesan cheese
- 1 egg
- 1/2 cup milk
Instructions
- If you need to, first thaw out, peel and devein the shrimp. Or, you could get some of those already peeled and deveined ones in the seafood section of your grocery store.Put a skillet large enough to handle the shrimp on the stove at medium high and eyeball enough olive oil to coat the bottom about 1/4 of an inch deep.
- Put the bread crumbs, lemon zest and the grated parmesan in a bowl and mix them together. Gammy needs to stay gluten free so I used almond flour instead of the bread crumbs and I liked it!Whip the eggs and milk together in another bowl.Rinse the shrimp off and pat them dry on a paper towel.
- First bathe the shrimp in the egg wash and then into the breading mixture. Then when the oil in the skillet is heated up. (I test it with a pinch of the breading mix and if it bubbles when I drop some into the oil it is ready.) Lay the shrimp out in the skillet. Cook them about two to three minutes a side. Until the breading coating has cooked and just started to turn brown. Turn them over and fry the other side.Lay them out on a paper towel and let them dry a little.I multi-tasked and made some Linguine aglio e olio with some arugula added. This turned out to be a real good, quick and easy weeknight meal.
Nutrition
