30-Minute Oven-Baked Breaded Shrimp with Old Bay
Crispy oven-fried shrimp delivers the golden crunch of deep-fried seafood without the oil. Large shrimp are coated in seasoned breadcrumbs and finished under the broiler for a charred exterior and tender interior. Garlicky Old Bay seasoning and bright lemon juice make this weeknight-friendly appetizer or main course perfect for seafood lovers seeking healthier indulgences. This version uses egg substitute and skim milk for a lighter take on classic breaded shrimp.
Ingredients
- 1 lb large raw shrimp, peeled and deveined, tails left intact
- ¼ cup all-purpose flour
- ¼ cup egg substitute
- 2 tablespoon skim milkwhole milk or buttermilk1:1richer flavor
medium
- 1 tablespoon lemon juice, fresh
- ¼ cup Italian seasoned breadcrumbspanko breadcrumbs1:1use dried Italian herbs separatelyadds gluten
medium
- ½ teaspoon garlic powder
- ½ teaspoon Old Bay seasoning
- ⅛ teaspoon cayenne pepper
Instructions
- 1
Preheat oven to 425F.
- 2
Whisk egg substitute, skim milk, and lemon juice in a small bowl.
- 3
Place flour on one small plate. On another plate, combine breadcrumbs, garlic powder, Old Bay seasoning, and cayenne pepper.
- 4
Holding shrimp by the tail, dredge in flour and shake off excess. Dip in egg mixture, then coat thoroughly in breadcrumb mixture.
- 5
Arrange shrimp on a greased baking sheet.
- 6
Bake for 5 minutes. Move pan 5 inches from broiler and broil for 2 minutes or until shrimp are opaque.
Tips
Pat shrimp completely dry before dredging to help flour and breadcrumbs adhere better and prevent steaming.
Use the tail as a handle to dip and coat shrimp, keeping hands cleaner and preventing over-handling that makes coating fall off.
Watch closely during broiling as timing varies by oven; shrimp cook quickly and become rubbery when overcooked.
Good to Know
Refrigerate cooked shrimp in an airtight container up to 3 days. Do not freeze after cooking as texture becomes mushy upon thawing.
Bread shrimp up to 4 hours ahead; refrigerate on a parchment-lined tray uncovered to prevent moisture buildup, then bake when ready.
Serve immediately while still warm with lemon wedges, cocktail sauce, or tartar sauce. Pairs well with steamed vegetables or a light salad.
Common Mistakes
Do not skip shaking off excess flour to avoid thick, doughy crust.
Do not skip the 5-minute bake step; jumping straight to broiling results in raw or undercooked centers.
Do not place pan too close to broiler element to prevent burnt breadcrumbs before shrimp cook through.
Substitutions
Dairy-Free Swaps
General Alternatives
medium
FAQ
Can I use frozen shrimp?
Yes, but thaw completely and pat very dry. Excess moisture prevents proper breading adhesion and causes steaming instead of crisping.
What if my shrimp are medium instead of large?
Reduce both bake and broil times by 1-2 minutes total. Check for opaque color, which indicates doneness. Medium shrimp cook faster.
How long can I keep cooked shrimp?
Refrigerate in an airtight container up to 3 days. Reheat in a 350F oven for 5-7 minutes to restore crispness; avoid microwave.