The Breaded Shrimp Skewers and fried are a wonderful idea to present at a buffet or for happy hour. With this recipe you will make a great impression, the process is very easy, and you can prepare them in advance to cook them at the last minute. For this recipe, I fried the skewers in very little oil by greasing the pan slightly, but they can be placed directly on the baking sheet and baked drizzled with a little oil. A little grated lemon zest added to the breading gives the skewers a touch of freshness.
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- Difficulty: Easy
- Cost: Medium
- Preparation time: 20 Minutes
- Portions: 2
- Cooking methods: Frying
- Cuisine: Italian
- Seasonality: All seasons
- Energy 402.86 (Kcal)
- Carbohydrates 36.52 (g) of which sugars 7.59 (g)
- Proteins 34.67 (g)
- Fat 13.94 (g) of which saturated 2.02 (g)of which unsaturated 7.82 (g)
- Fibers 2.06 (g)
- Sodium 862.67 (mg)
Indicative values for a portion of 290 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 24 Shrimp
- 1 1/4 cups Stale bread
- A few leaves parsley
- 1 tsp lemon zest (grated)
- 1 1/2 tbsps Extra virgin olive oil
- 1/2 tsp Fine salt
- 7 tbsps Peanut oil (for cooking the skewers)
Tools
- Chopper
- Pan 10.25 inches
- Skewers wooden
- Cutting Board
Steps
Rinse the shrimp well under running water, take the shrimp and remove the head. With your hands, remove the shell called the carapace and remove the legs. For this recipe, remove up to the tail end. With the help of a toothpick, gently and without breaking it, remove the intestine that is visible on the back.
Put the bread, parsley, grated lemon zest, and salt in the mixer and chop finely. Take the shrimp tails and skewer them onto the skewers, I used 4 per person. Place them on a plate with the oil, turning them on all sides. Pour the breading into a container and bread all the skewers, pressing well with your hands.
After breading them all, pour a little oil into a pan and once hot, place the skewers. A few minutes on both sides, and as soon as they take on color, remove them and place them on a plate with absorbent paper. It’s better not to overcook them to avoid them becoming rubbery.
