Crispy Shrimps

La.Pi.S: Breaded Shrimps

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This is what I normally do if I have left-over steamed shrimps. Super easy and simple without the thick breading, which explains the lack of flour in this recipe. You could also use the same recipe using uncooked shrimps marinated in salt and pepper or whatever you want in them.

Breaded Shrimps
Recipe type: Appetizer
Prep time: 
Cook time: 
Total time: 
Serves: 3-4
  • 1 kilo shrimps, peeled and deveined
  • 1 Egg, beaten and season with salt & pepper
  • (More eggs depending on quantity of shrimps)
  • Dry bread crumbs
  1. You need 2 plates; one for the egg mixture and one for bread crumbs. Position them next to your frying pan, the plate of bread crumbs in between.
  2. Heat oil in a deep fryer. Dip shrimp in egg mixture, then coat with bread crumbs. Fry in hot oil. Cook approximately 3 to 4 minutes or until golden brown. Drain on paper towels and serve with ketchup, tartar sauce or whatever floats your boat. Enjoy!


Lasang Pinoy, Sundays
An entry for Lasang Pinoy, Sundays. Left-Over.

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I am not a professional cook. My only claim to having a culinary background is a short stint as my dad’s teen ‘sous chef’ in his carinderia ages ago. Dad ran small eateries since I was a young kid - serving standard ‘turo-turo’ food ranging from the likes of menudo, adobo, pritong isda, dinuguan, binagoongan, bopis, munggo, pinakbet and giniling to merienda fares like goto, ginataan, pancit bihon, halu-halo and saging con yelo.

My father, a farmer in his hometown before working his way to becoming an accountant, definitely influenced my cooking in a lot of ways than I thought. My siblings and I were raised in a backyard full of fruit trees and vegetable garden. We spent weekends and the summer breaks running around with ducks, chickens, goats and pigs. I had wonderful memories of gathering eggs, butchering chickens, selling vegetables and the sweet aroma of preserved fruits. But my love for art led me to a degree in Architecture. Just few months after getting my license, I went abroad and lived independently at age 23. Definitely no maid, no cook, and a totally different food culture. Along the way I met lots of friends and spent what seemed a lifetime learning new tricks and recipes.

Now living in Auckland, I am a work-from-home mum who juggles time between work, fun and family - in pursuit of work-life balance. No matter how busy I am, I love the idea of cooking for my family. My blog chronicles home cooking greatly influenced by life outside my home country from Southeast Asia to Beijing and Auckland. And most of the time, being busy also means easy (sometimes quick), affordable meals.

19 thoughts on “La.Pi.S: Breaded Shrimps

  1. we love shrimps so much that we don’t ever have leftovers if we have steamed shrimps or however way they are cooked. hee hee. i haven’t tried frying shrimps in dry bread crambs. i usually cook camaron rebosado or fry the shrimps using the japanese (panko?) bread crumbs. :)

    Munchkin Mommys last blog post..WS #41: Sweet and Sour Fish

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