CRISPY BREADED SHRIMP WITH CREAMY GARLIC SAUCE

Servings

3–4 people

Time

Preparation: 25 minutes
Cooking: 15 minutes

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INGREDIENTS

For the shrimp

• 500 g large shrimp, peeled and deveined (tails on)

• 1 tsp salt

• ½ tsp black pepper

• ½ tsp paprika

• ½ tsp garlic powder

• 2 tbsp lemon juice

Breading

• 80 g all-purpose flour

• 2 eggs, beaten

• 120 g breadcrumbs (panko preferred)

• Oil for deep frying

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Creamy garlic sauce

• 2 tbsp butter

• 3 cloves garlic, finely minced

• 200 ml heavy cream

• 40 g grated Parmesan cheese

• Salt, to taste

• Black pepper, to taste

• ½ tsp dried herbs (parsley or thyme)

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INSTRUCTIONS

Step 1: Season the shrimp

• Pat shrimp dry with paper towels

• Season with salt, pepper, paprika, garlic powder, and lemon juice

• Let marinate for 10 minutes

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Step 2: Bread the shrimp

• Coat shrimp lightly in flour

• Dip into beaten eggs

• Coat evenly with breadcrumbs, pressing gently

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Step 3: Fry the shrimp

• Heat oil to 170–175°C (340–350°F)

• Fry shrimp in batches for 2–3 minutes until golden and crispy

• Remove and drain on paper towels

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Step 4: Make the sauce

• Melt butter in a pan over medium heat

• Sauté garlic until fragrant (do not brown)

• Add cream and simmer gently

• Stir in Parmesan cheese until smooth and thick

• Season with salt, pepper, and herbs

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Step 5: Serve

• Spoon creamy garlic sauce onto a serving plate

• Arrange crispy shrimp around the sauce

• Garnish with fresh herbs if desired

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SERVING SUGGESTIONS

• Serve hot as an appetizer or main dish

• Pair with salad, fries, or toasted bread

• Best enjoyed immediately while crispy

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TEXTURE & FLAVOR

• Shrimp: crunchy coating, juicy center

• Sauce: creamy, garlicky, savory

• Overall: rich, comforting, crowd-pleasing

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TIPS

• Use panko for extra crunch

• Do not overcrowd the pan while frying

• Sauce can be adjusted thicker by adding more Parmesan