Shrimp Basket Recipe

Prep the shrimp

Rinse shrimp and pat very dry with paper towels. Remove any remaining shell or devein if needed. Dry shrimp thoroughly so coating adheres and oil doesn't splatter.

In a medium bowl combine olive oil, lemon juice, minced garlic, smoked paprika, kosher salt, black pepper, and red pepper flakes (if using). Whisk to combine.

Add the dried shrimp to the marinade and toss until evenly coated. Let marinate 10–20 minutes at room temperature (no longer than 30 minutes). If you need to hold longer, refrigerate briefly and bring back to room temp before cooking.

Set up dredging station

Place flour and cornstarch in a shallow bowl and mix. In a second bowl whisk the egg with milk or buttermilk. In a third bowl combine breadcrumbs and grated Parmesan.

Working in batches, dredge each shrimp first in the flour/cornstarch mixture (shake off excess), then dip into the egg wash, then press into the breadcrumb mixture to coat fully. Place coated shrimp on a wire rack while you heat oil.

Fry method (crispiest)

Heat 1/2 cup vegetable oil in a 10–12 inch skillet over medium-high heat until shimmering and about 350°F (if you have a thermometer). Fry shrimp in a single layer in batches for 1–2 minutes per side, until golden and cooked through (internal temp ~120–130°F for shrimp). Transfer to a paper towel-lined plate or wire rack to drain. Keep warm in a 200°F oven if needed.

Baking method (lighter)

Preheat oven to 425°F (220°C). Arrange coated shrimp on a rimmed baking sheet lined with parchment and spray or brush lightly with oil. Bake 8–12 minutes, flipping once halfway, until golden and cooked through.

Make quick biscuit baskets (optional)

Preheat oven to 425°F (if not using frying heat). Grease muffin or small ovenproof bowls/molds with nonstick spray or melted butter. In a bowl combine 1 cup flour and baking powder, cut in cold butter until mixture resembles coarse crumbs. Add 1/4 cup cold milk and stir just until a soft dough forms. Pat dough into a thin round and press into prepared molds to form a thin basket shape (leave an opening at top). Brush with egg wash. Bake 10–12 minutes until golden. Remove from molds and cool slightly.

If you prefer, use store-bought small rolls, tostada shells, wonton wrappers pressed into molds and baked, or a commercially prepared edible basket.

Assemble the shrimp basket

Place 4–6 cooked shrimp into each biscuit basket or shell, depending on size. Spoon a dollop (about 1 tablespoon) of the prepared sauce into the basket under or beside the shrimp. Garnish with chopped parsley and a lemon wedge. Serve immediately while shrimp are hot and basket is crisp.

Make the sauce by stirring the mayonnaise, hot sauce, and lemon zest together in a small bowl. Taste and adjust heat or acidity as desired. Fold in half of the chopped parsley.

Sprinkle remaining parsley over assembled baskets and serve with lemon wedges on the side for squeezing.