Breaded shrimp

When it comes to trying exquisite and varied recipes we must not leave aside breaded shrimp, the variety of breaded shrimp that can be obtained thanks to the different techniques and ingredients used in its preparation is exquisite.

Below we show you a variety of breaded shrimp recipes so that you can prepare them in the comfort of your home whenever you want.


How are breaded shrimp prepared?

Breading is a technique that consists of coating chicken, meat, fish and seafood with breadcrumbs. Then this preparation can be fried in butter or vegetable oil.

Breaded shrimp

This breading or breading is done with breadcrumbs using egg to make the breadcrumbs adhere to the food, although flour, almonds, walnuts and other nuts can also be used for breading shrimp. In some countries meats are breaded with cassava and corn flour.

Flour is put on a plate, and the food to be breaded is dipped in egg and then in flour to finally fry it.

What can they be served with?

Some of the foods with which breaded shrimp can be eaten are salads, pasta, rice, beans and various typical dishes from different countries.

The incorporation of the different foods with which these shrimps can be combined, gives rise to different textures, flavors and colors that at first sight cause a lot of interest in tasting them and that when eating them generate an explosion of flavors to the palate.

They are ideal for people who like a quick, nutritious meal that can easily complement other foods.


In Japan a very similar recipe is prepared which is known as tempura shrimp, it is a typical frying of that country introduced by the Portuguese in the sixteenth century, which is fried at about 180 degrees for a period of 3 or 4 minutes.

In Japanese restaurants, it is usually seasoned with Tentsuyu sauce, which is prepared with soy sauce, broth base and sweet sake to which is added grated radish, ginger and other spices. It is a very delicious combination.

The shrimp used in this recipe are stretched until they are flattened, a cut is made in their upper part and the intestines are removed to prevent their texture from becoming sandy and altering the flavor of the dish.