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These golden, baked battered shrimp with garlic dipping sauce are a copycat version of Red Lobster’s Batter Fried Shrimp. They’re so tender and insanely crunchy and delicious that you might never go back to the restaurant again.
For the perfect appetizer spread, serve them alongside crab stuffed mushrooms or a crispy fritto misto for a deliciously varied seafood feast.
Why We Love This Baked Battered Shrimp Recipe
- Better than Red Lobster. This simple copycat recipe will bring Red Lobster outings straight to your kitchen. The shrimp are always fresh out of the oven, super crispy, and have the perfect level of heat. For the full experience, whip up a batch of Red Lobster cheddar bay biscuits to serve on the side!
- Quick. This batter-fried shrimp recipe only takes 30 minutes from start to finish, including the homemade garlic dipping sauce.
- Baked. You get the same golden, crispy breading without insane amounts of oil.
- Versatile. Add Italian flair, make them Cajun, or use extra large shrimp. They’re so yummy!
What You’ll Need To Make This Recipe
For the Shrimp
- Olive oil – Feel free to use to use corn or canola oil.
- Large shrimp – Thaw and drain them completely if you’re using frozen.
- Flour – Cornstarch works too.
- Salt – Kosher salt is best.
- Egg whites – Liquid eggs with yolks are a great swap.
- Panko – You can use regular breadcrumbs instead.
- Cayenne pepper – Feel free to use red pepper flakes. Reduce the amount to taste if needed.
- Cooking spray – Use whichever you have on hand.
- Parsley – This is an optional garnish.
For the Garlic Dipping Sauce
- Butter – Go for salted or unsalted.
- Garlic powder – Garlic paste is a great swap.
- Salt – Skip it if you used salted butter.
How to Make Baked Battered Shrimp
Wait until you taste the crunch and flavor of these baked shrimp, complete with a garlic dipping sauce. They’re so tender and irresistibly crispy that you’ll find yourself making them on repeat.
- Prep the oven. Preheat it to 475˚F and grease a baking sheet with olive oil. Set it aside.
- Set up the breading station. Mix the flour and 1 teaspoon salt in a bowl. Add the egg whites to a separate bowl and whisk them gently. In a third bowl, mix panko, 1 teaspoon salt, and cayenne pepper.
- Bread the shrimp. One by one, roll the shrimp in flour and shake off any excess. Then dip them in egg whites and, finally, cover them in the seasoned panko.
- Bake them. Place the shrimp on the prepared baking sheet and spray with cooking spray. Pop them into the oven for 7 minutes, flip them over, and continue baking until golden brown. Remove them from the oven and set aside.
- Make the garlic sauce. Add the butter to a saucepan over low heat. Let it melt. Remove it from the heat and let it rest for 20-30 seconds. Use a spoon to remove the foamy layer on top and discard it.
- Season it. Whisk in the garlic powder and salt until well combined. Pour it into a small serving bowl.
- Serve. Garnish the batter “fried” shrimp with parsley and serve with the dipping sauce on the side.
Recipe Tips
- Choose the right shrimp. Avoid small shrimp at all costs because they will dry out and overcook very quickly. The best types of shrimp for this recipe are large or jumbo shrimp. They’ve got enough meat so that the breading doesn’t overpower their delicate, buttery flavor. The size also allows them to be fried (or baked) until crispy without overcooking the interior.
- Clean the shrimp. Save some time by asking the fishmonger to clean and devein the shrimp for you.
- Make it Cajun. Mix 1 teaspoon Cajun seasoning into the panko for a zesty kick of heat. You can also add 1 tablespoon of hot sauce to the garlic butter.
- Give them a coconut crust. Swap half of the panko for unsweetened shredded coconut, taking inspiration from this buffalo shrimp recipe. This will give them a subtle, fruity sweetness but you’ll have the same crunch.
- Use compound butter. Keep things practical by melting down 1/4-1/2 cup garlic compound butter and using it as your sauce.
- Add Italian flair. Stir 1-2 teaspoons Italian seasoning and 2 teaspoons lemon zest into the panko for some Italian flair.
Serving Suggestions
These crispy battered shrimp are the perfect appetizer for your seafood-inspired meals. Serve them with my garlic butter baked tilapia or panko crusted salmon. If you’re in the mood for something fancy, try my buttery lobster tails. For a salad-style dinner, go for my chopped salmon salad. My garlic butter pasta with spinach and grilled asparagus with lemon dressing are great side options.
Proper Storage
Cooked battered shrimp do not freeze well, but you can make plenty ahead for the week. Just place leftovers in an airtight container and keep them refrigerated for 3 to 4 days. To reheat, microwave them for up to a minute or until warm. You can also heat them in a pan (covered) over medium heat for 5-6 minutes.
Other Easy Shrimp Recipes
- Shrimp Scampi
- Firecracker Shrimp
- Garlic Basil Grilled Shrimp Skewers
- Lemon Herb Garlic Butter Shrimp
- Lemon Garlic Shrimp Recipe
- Spicy Garlic Shrimp and Tomatoes Sauté
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Baked Battered Shrimp
Ingredients
For the Shrimp
- ¼ cup olive oil
- 12 ounces raw large shrimp, peeled and deveined with tail on
- ½ cup flour
- 2 teaspoons salt, divided
- 2 egg whites
- 1 cup panko crumbs
- ½ teaspoon cayenne pepper, or to taste
- cooking spray
- chopped fresh parsley, for garnish
For the Garlic Dipping Sauce
- 8 tablespoons butter
- 2 teaspoons garlic powder
- ¼ teaspoon salt, or to taste
Instructions
For the Shrimp
- Preheat the oven to 475˚F.
- Pour olive oil on a rimmed baking sheet/pan and spread around to cover the entire bottom of the pan. Set aside.
- In a bowl, combine flour and 1 teaspoon salt; mix to combine.
- In a separate bowl, pour the egg whites and beat them lightly to break up the whites.
- In a third bowl combine panko crumbs, 1 teaspoon salt, and cayenne pepper; mix until well incorporated.
- Roll the shrimp in the flour, one by one, shaking off any excess.
- Dip the shrimp in the egg whites and then roll them in the panko crumbs.
- Transfer the shrimp to the baking sheet and evenly spray each shrimp with cooking spray.
- Bake for 7 minutes; turn them over and continue to bake for 5 to 6 more minutes or until golden brown.
- Remove them from the oven.
- Arrange the shrimp on a serving plate and garnish with fresh parsley.
For the Garlic Dipping Sauce
- Melt the butter in a saucepan. When it's completely melted, remove the pan from the heat and let it stand for about 20 seconds.
- Pick up the saucepan and tilt it towards you; using a spoon, remove the foamy layer on top and discard the foam.
- Then, whisk in the garlic powder and salt.
- Transfer the sauce to a serving bowl and serve it with the prepared shrimp.
Equipment
Notes
- Opt for larger shrimp. Small shrimp tend to dry out and overcook, so choose large or jumbo shrimp for their meaty texture and balanced flavor.
- For a spicy twist, blend 1 teaspoon of Cajun seasoning into the panko and add 1 tablespoon of hot sauce to the garlic butter.
- Make coconut breading. and use unsweetened shredded coconut in place of some panko for a crunchy, subtly sweet crust.
Nutrition
Nutritional info is an estimate and provided as courtesy. Values may vary according to the ingredients and tools used. Please use your preferred nutritional calculator for more detailed info.
Is the oven really supposed to be set at 475 deg.? I am wondering since the smoking point of olive oil is below that and shrimp cook fast so this seems to me to be a bit high. I really want try this recipe but wanted to verify this first.
Is this raw or precooked shrimp?
I don’t have any panko on hand, and haven’t had great experiences substituting breadcrumbs when doing oven fried foods. Is there a great substitution that you can recommend. Will ground oats be ok?
Hi Bianca! Yes, I think ground oats would be great, but I would just make sure to season them well.
Will do thank you.
I used to work at Red Lobster when I was younger,you hit it just right.What I do is replace cayenne with whatever spices I have on hand such as Lemon Pepper,Cajun,Tex Mex,etc.
I’ve never been to Red Lobster but I love shrimp and these look perfect!
Holy moly, these shrimp are pure perfection!
Yuuuum! I’m hoping that shrimp will be easier to find (and cheaper!) when we move to Texas so I can start working on the list of shrimp recipes I’ve kept since we moved to Colorado. This is going on that list!
Oh if I had this for dinner I would be one happy lady.
That does not look baked!! Wow, I need to get me some of that!
I’m not much of a seafood person, but this looks SO SO GOOD!! Definitely pinning to my dinner board to try later ๐