Any time that I get some shrimp Sean is always asking me to make fried shrimp. Not that I don’t like fried shrimp, I love it myself; the problem is that I hate cooking with all of that oil from a health standpoint and clean up standpoint and there are other ways to cook shrimp that I love as well. He however, has a hang up on fried shrimp so when Michelle is traveling, I very often will get some shrimp and make something for dinner (Michelle likes shrimp, but they are not a favorite of hers, so she would just as soon not have them anyway). I had seen some recipes for oven fried shrimp before but none of them ever really looked like the breading or coating held up that well or cooked well so you got a good coating on them until I saw this recipe from Williams-Sonoma for oven fried shrimp. The picture looked pretty good and the recipe seemed simple enough, so I thought I would give it a try.
Oven Fried Shrimp
1 cup ketchup-style chili sauce or ketchup
2 tablespoons drained prepared horseradish
Finely grated zest of 1 lemon
1 tablespoons fresh lemon juice
Hot pepper sauce
1 1/4 cups panko or other dried breadcrumbs
1 teaspoon sweet paprika
1/2 teaspoon dried oregano
1/2 teaspoon dried basil
1/2 teaspoon dried thyme
1/2 teaspoon granulated garlic
1/2 teaspoon kosher salt
1/8 teaspoon cayenne pepper
4 tablespoons butter, melted
2 tablespoons olive oil
2 pounds large shrimp, peeled and deveined
To make the cocktail sauce, stir together the chili sauce or ketchup, the horseradish and the melon zest and lemon juice in a small bowl. Season the sauce with hot pepper sauce to taste. Set the cocktail sauce aside.
Preheat the oven to 400 degrees. Lightly oil a large rimmed baking sheet. In a medium bowl, stir together the bread crumbs, paprika, oregano, basil, thyme, garlic, salt and cayenne pepper. In another bowl, mix together the melted butter and the olive oil. Working in batches, toss the shrimp in the butter mixture to coat it well and then coat the shrimp with the bread crumb mixture, shaking off any excess. Spread the shrimp in a single layer on the prepared baking sheet.
Bake the shrimp until the coating is golden brown and the shrimp are opaque throughout when they are pierced with the tip of a knife, about 10 minutes.
Transfer the cocktail sauce to individual small bowls for dipping. Serve the shrimp with the sauce on the side.
This is very simple and turns out a pretty good coating for the shrimp. I used basic bread crumbs, but I think the coating would be even better with panko and will try it that way next time to see how it is. If you wanted to jazz things up a bit and make these coconut shrimp, you could try mixing in some shredded coconut with the breadcrumb mixture or even substituting it completely for the bread crumbs and following the recipe as indicated. Personally, I am not a fan of coconut myself, but a lot of people love the coconut shrimp. You can then make or buy your favorite sweet chili sauce for dipping instead of the cocktail sauce. I made this as our entrée for the meal and served it with some rice and vegetables, but it would be a great appetizer for any time. I liked the shrimp and the cocktail sauce in this one and Sean gobbled these up as well, so I think the recipe is a pretty good alternative to frying the shrimp and using all of that oil.
That’s all I have for today. Check back next time for another recipe. Until then enjoy the rest of your day and enjoy your meal!