Better than fried and a healthier alternative, this sheet-pan baked breaded shrimp recipe uses panko bread crumbs to bring you perfectly crispy bites of perfection. Served with a spicy aioli and peppery arugula, a lovely light meal or appetizer.
This post was originally published May of 2011 and updated July 2021, with new photos and step by step instructions.
I’m pretty much convinced that panko bread crumbs are the perfect breading for almost anything. Light and crunchy, Panko is a perfect partner for sweet tender shrimp.
And using this oven-baked method, the end result is a light, crispy, golden crunchy coating, a texture you’ll swoon over. Oven baked breaded shrimp is a no-fail solution to frying.
Sweet tender shrimp is baked on a sheet pan for easy clean-up, and stays tender and moist snuggled inside the egg battered, panko-flour coating.
And served along side a nice dollop of jalapeno lime kissed mayonnaise. Dip each shrimp individually in the aioli and savor every bite.
And if you buy the deveined and shelled shrimp, this recipe is a breeze to make.
All you need for a side dish is some peppery arugula simply tossed with lime juice and olive oil, and nestled along side the shrimp, it’s a super easy partner.
I think I could have eaten about 200 of these shrimp, I must say it’s a very happy little meal.
Let’s take a look.
Ingredients You’ll Need
- Panko Bread Crumbs Readily found on the baking aisle of the grocery store, panko is an item that should be a regular in your pantry.
- All Purpose Flour
- Egg Whites used to bind the flour and panko mixture to the shrimp
- Kosher Salt Always cook with Kosher salt. It’s said that sea salt simply sits on the food without penetrating and seasoning properly. Keep sea salt on the table and use for adjusting flavors after its cooked.
- New Mexico Red Chile Powder to add an earthy depth of “just right” spicy flavor to the overall seasoning of the shrimp.
- Oil: Canola oil is recommended here. It has a higher smoke index which will brown the shrimp quicker. Using olive oil will take longer to get hot, leaving the shrimp sitting a bit longer before they start to brown. And may cause them to become soggy and less crisp.
- Shrimp: Peeled and deveined and tail left intact preferred. You’re dipping those shrimp and the tails will serve you well as a tool for this process.
- Arugula: Peppery arugula will serve as base for the shrimp. But don’t treat it as a garnish. Tossed with lime juice and olive oil, this is a nice easy side dish for the shrimp and dip.
- Jalapeno Lime Aioli (recipe below)
- Chile Powder: Use a pure chile powder rather than a chili powder blend. If you don’t have New Mexico Chile Powder, use medium heat Ancho in its place.
- Bread Crumbs: Use unseasoned bread crumbs in place of Panko. A good choice is Pepperidge Farm fine ground crumbs found on the baking aisle.
- Greens: Use any baby lettuce mix in place of Arugula.
- Flour: If you’d like to make this gluten free, use a gluten free flour in place of the all-purpose flour.
Step By Step, How To
- Preheat oven to 425 degrees. Add three tablespoons canola oil to a baking sheet. Using a spatula, or tilt the pan side to side to spread the oil to cover the bottom.
Step 2: Using the standard breading procedure, dip shrimp in flour and shake off excess. Then dip in the egg whites, letting excess egg white drip off. Then press into the panko bread crumbs to coat both sides of the shrimp. Place the breaded shrimp on the oiled baking sheet. When placing shrimp on the pan to bake, press them in oil, then turn to coat other side, adding more oil to pan if necessary to coat all shrimp. Set slightly apart in pan. Bake for 8 minutes, then turn shrimp and baked 5 more minutes, or until golden brown.
Step 3: While the shrimp are baking, make the Arugula Lime Salad. In a bowl toss arugula with 2 tablespoon olive oil and juice of one lime. Add salt and pepper to taste and mix well.
Step 4: Make the Jalapeno Aioli. Mix 1 cup mayonnaise with 1 large chopped jalapeno. About 1/4 cup. Add the juice of one lime, 1/4 cup chopped cilantro and salt and pepper to taste. Stir until well blended. Full Jalapeno Aioli recipe.
FAQ’s and Tips
Follow the 3-Step Standard Breading Procedure when coating the shrimp. Yes, it’s a thing and I learned it in Culinary School. Food is dusted in flour to act as a primer for the egg wash. Egg is the sticky glue that will insure the breading will stick. And finally, the breading. Breading can be anything from bread crumbs, panko, nuts or even corn meal. And always keep one hand dry and clean.
If you’re looking to reduce fat calories in the Jalapeno Aioli, try mixing half non-fat Greek Yogurt and half reduced fat mayonnaise.
Want to get rid of the spicy Jalapeno Aioli? Try a lemony shrimp dip. Switch out the jalapeno for 2 Tablespoons fresh lemon juice, 1/2 teaspoon sugar and 1 teaspoon Dijon Mustard. Just mix with the mayo for a lemony dipping treat.
An off-dry Riesling is a good choice for spicy food lovers.
Recipe, Crispy Baked Breaded Shrimp with Jalapeno Aioli
I hope you give this simple baked breaded shrimp recipe a try. And if you do, please come back and let me know how you liked it and give the recipe a star rating.
And if you have a favorite oven roasted shrimp recipe let me know, I’d love to give it a try.
More Crispy Shrimp Recipes
- Pappas Brothers Shrimp Remoulade
- Mexican Shrimp Rice Bowl with Warm Smoky Tomato Salsa
- Shrimp Sliders with Caramelized Onions and Sriracha Mayo
And if you’re looking for more baked shrimp recipes, you won’t want to miss this one for Lemon Butter Baked Shrimp. It’s incredible.
Crispy Baked Breaded Shrimp With Jalapeno Aioli Sauce
- For The Breaded Shrimp
- 1 1/2 cups panko bread crumbs
- 3/4 cup all-purpose flour
- 4 large egg whites lightly beaten
- 4 teaspoons kosher salt divided
- 1/2 tsp. New Mexico Red Chile Powder or Ancho or Cayenne
- 3 tablespoons canola oil
- 24 peeled and deveined large raw shrimp 16 to 20 per lb., tails on
- For The Arugula Salad
- 4 cups arugula
- 1 1/2 Tablespoons fresh lemon juice
- 2 Tablespoons olive oil
- Freshly ground black pepper
- For The Jalapeno Aioli
- 1 cup mayonnaise
- 2 tablespoons fresh lime juice
- 1 large jalapeno pepper diced
- 1/4 cup cilantro chopped
- Preheat oven to 475°. Pour bread crumbs, flour, and whites into 3 separate shallow bowls. Stir 1 tbsp. salt and the cayenne into bread crumbs and 1 tsp. salt into flour. Lightly beat the egg whites with a fork.
- Pour 3 tablespoons canola oil into a large rimmed baking pan and spread to cover bottom.
- Standard Breading Procedure: Dredge shrimp in flour, shaking off excess; dip in egg whites, letting excess drip off. This is an important step, too much egg white will result in too much panko. You want a thin layer. Then press the shrimp into panko, gently coating each side.
- When placing shrimp on the pan to bake, press them in oil, then turn to coat other side, adding more oil to pan if necessary to coat all shrimp. Set slightly apart in pan.
- Bake shrimp until browned on the bottom, about 8 minutes; then turn over and bake until golden brown all over and opaque but still moist-looking in center of thickest part, 5 minutes longer.
- While shrimp are baking, make the arugula salad and the mayo dipping sauce. Mix arugula with lime juice and remaining 2 tablespoons of the olive oil, and salt and pepper to taste.
- For the Jalapeno Lime Mayo: Mix 1 cup mayonnaise with 1 large chopped jalapeno. About 1/4 cup. Add the juice of one lime, 1/4 cup chopped cilantro and salt and pepper to taste. Stir until well blended. Link To full https://highlandsranchfoodie.com/jalapeno-aioli/
- Serve shrimp with arugula and and Jalapeno Lime Mayo for dipping.
Crispy Baked Breaded Shrimp …It’s What’s For Dinner