Well here we go again. I’m about to wax poetic about shrimp for the hundredth time on this blog. It is my favorite protein in the world as you probably already know. When I first saw Forrest Gump I connected to the character of Bubba on a spiritual level. I love how versatile shrimp is and how succulent and briny they taste when they are cooked right. I’ve never made my own fried shrimp at home, so I decided to change that and came up with the most incredible parmesan herb fried shrimp! They were really simple to make and oh man was that coating flavorful.
Fried foods are always best right out of the oil, so I just served these beauties immediately with some salad and roasted potatoes. Oh my word, they were everything I wanted in fried shrimp. The coating was salty and flavorful from the parmesan and herbs while the shrimp was so succulent inside. It was a perfect meal. Hope you all enjoy it too, and thanks for listening to me wax poetic about shrimp. xoxo
This parmesan herb fried shrimp is such a wonderful dinner with the briny shrimp dredged through a flavorful coating and deep fried to crispy perfection!
- 1.5 pounds large fresh shrimp peeled and deveined, tails removed
- 1 cup all-purpose flour
- 1 teaspoon Lawry's seasoned salt
- 1 teaspoon garlic powder
- 1 teaspoon dried parsley
- 1 teaspoon dried tarragon
- 1 teaspoon dried basil
- 3 whole eggs beaten with a splash of water
- 3/4 cup seasoned breadcrumbs
- 1/2 cup grated parmesan cheese
- canola oil as needed for frying
First, bread all the shrimp. Once the shrimp are all prepped and clean, set up three bowls. In the first bowl, whisk the flour, salt, garlic powder, dried parsley, tarragon and basil together. The second bowl should be the eggs beaten with a little water. In the third, stir the bread crumbs and grated parmesan together thoroughly. Set up a lined sheet tray at the end to hold the breaded shrimp. Take small handfuls of the shrimp to make it go a little faster and dredge them through the flour to coat them with one hand, letting the excess shake off. Then use the other hand to coat them in the egg wash. Go back to the dry hand and coat them in the parmesan and breadcrumbs before you lay them out on the sheet tray. Using one hand for the dry ingredients and one for the wet just keeps things neater. Continue until all of the shrimp are breaded and laid out. Refrigerate the tray of them to set the coating for 30 minutes.
While the coating is setting, get the oil heating up since it can take almost 30 minutes. Get out a large skillet with deep sides and fill it with about 3-4 inches of canola oil for deep frying. Heat it over medium high heat and use a deep fry thermometer to make sure the oil reaches 350 degrees and stays around there. When the shrimp is chilled, fry them in batches of about 8. They will only take about 2-3 minutes to fry to perfection. Fish them out with a slotted spoon or mesh strainer to a paper towel lined plate to drain. Continue to fry them in batches until they are all cooked, keeping an eye on the oil temperature. Serve immediately with your favorite sides and enjoy!