Breaded Shrimp a la Mode
Submitted by net
A crispy, golden shrimp dish with a cheesy twist, featuring mozzarella-stuffed skewers coated in a flavorful breadcrumb and cornflake crust. Perfectly paired with rice and tartar sauce for a delightful meal.
YIELD
4 servingsPREP
25 minCOOK
15 minREADY
40 minChef Tips
- Prevent Cheese Leakage: Keep mozzarella cubes small and ensure they’re tucked securely between shrimp to avoid melting out during frying.
- Maintain Oil Temperature: Fry in small batches to prevent the oil temperature from dropping, which can lead to greasy skewers. Adjust heat as needed to stay close to 350°F.
- Crispier Coating: Crush cornflakes finely for a uniform texture, and refrigerate breaded skewers to help the coating adhere during frying.
- Safety Note: Soak wooden skewers in water for 30 minutes before use to prevent burning, or use metal skewers.
Optional Variations
- Spicy Kick: Add ¼ tsp cayenne pepper to the breadcrumb mixture for a spicy version.
- Herb-Infused: Mix 1 tbsp chopped fresh parsley or dill into the breadcrumb mixture for a fresh, herbaceous flavor.
- Gluten-Free: Substitute all-purpose flour with rice flour and use gluten-free breadcrumbs and cornflakes.
Ingredients
Directions
- Prepare the Shrimp: Pat shrimp dry with paper towels. In a bowl, toss shrimp with lemon juice, salt, black pepper, and smoked paprika. Let marinate for 10 minutes.
- Skewer the Shrimp: Thread 5 shrimp onto each skewer, piercing through the tail and the thickest part of the body (where the head was). Place a mozzarella cube between each shrimp’s tail and body, ensuring it’s secure but not piercing the cheese.
- Set Up Breading Station: Place flour in a shallow dish. In a second dish, whisk eggs with Parmesan cheese and a pinch of salt. In a third dish, combine panko breadcrumbs, crushed cornflakes, and a pinch of black pepper.
- Bread the Skewers: Dredge each skewer lightly in flour, shaking off excess. Dip in the egg mixture, coating evenly. Finally, press into the breadcrumb-cornflake mixture, ensuring a thorough coating. Place breaded skewers on a plate and refrigerate for 15 minutes to set the coating.
- Heat the Oil: In a deep, heavy-bottomed pot, heat 4 cups of vegetable oil to 350°F (175°C). Use a deep-fry thermometer for accuracy, or test by dropping a small piece of breading into the oil—it should sizzle immediately.
- Fry the Skewers: Fry 1-2 skewers at a time for 2-3 minutes, turning once, until golden brown and crispy. Ensure shrimp are cooked through (opaque and firm) and cheese is slightly melted but not oozing out. Transfer to a paper towel-lined plate to drain excess oil.
- Serve: Serve immediately with cooked white rice and tartar sauce on the side.
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