Breaded Shrimp Recipe

Prepare shrimp

Pat the shrimp dry with paper towels. If tails are on and you prefer them off, remove them; otherwise leave tails on for presentation. Lightly season the shrimp with 1/2 teaspoon salt and 1/4 teaspoon black pepper.

Set up breading stations

Arrange three shallow bowls or rimmed plates: Bowl 1 - flour mixed with 1/4 teaspoon garlic powder and 1/4 teaspoon onion powder; Bowl 2 - beat the 2 eggs with 3 tablespoons milk until combined; Bowl 3 - combine breadcrumbs, cornmeal (if using), grated Parmesan, remaining 3/4 teaspoon garlic powder, remaining 1/4 teaspoon onion powder, 1/2 teaspoon smoked paprika, and remaining 1/2 teaspoon salt and 1/4 teaspoon black pepper. Mix well.

Bread the shrimp

Working in batches of 6–8 shrimp so you don't overcrowd, dredge each shrimp first in the seasoned flour, shaking off excess, then dip into the egg wash, letting excess drip off, then press into the breadcrumb mixture to coat evenly. Place breaded shrimp on a wire rack set over a sheet pan; let rest 5–10 minutes to help the coating adhere.

Heat oil

Pour about 1 cup vegetable oil into a heavy skillet (cast-iron or stainless) to a depth of about 1/3 inch. Heat over medium-high until oil reaches 350°F (175°C) or a small piece of bread sizzles and browns in about 30–45 seconds. Maintain heat so it stays around 325–350°F while frying.

Fry shrimp

Fry shrimp in batches (do not overcrowd) for 1.5–2 minutes per side, until golden brown and opaque throughout. Use a slotted spoon or tongs to transfer cooked shrimp to a paper towel-lined plate or wire rack. If oil temperature drops, allow it to return to 325–350°F between batches.

Finish and serve

Season fried shrimp lightly with a pinch of salt immediately after frying. Serve hot with lemon wedges and the spicy marinara dip.

Warm olive oil in a small saucepan over medium heat. Add the minced garlic and red pepper flakes and cook, stirring, until fragrant but not browned, about 30 seconds.

Add the crushed tomatoes and tomato paste, stir to combine. Add the dried oregano, sugar, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Bring to a gentle simmer, then reduce heat to low.

Simmer uncovered for 10–12 minutes, stirring occasionally, until slightly thickened. Taste and adjust seasoning (add more red pepper flakes for heat, more sugar if too acidic, or more salt). Stir in torn fresh basil if using, then remove from heat.

Keep warm until serving alongside the shrimp. The sauce can be made up to 2 days ahead and refrigerated; gently rewarm before serving.