Baked Battered Shrimp

5 from 8 votes

This crispy, yet baked Battered Shrimp with garlic sauce is a copycat version of Red Lobster's Batter Fried Shrimp, and it's so delicious!

Prep Time10

Cook Time20

Total Time30

Course: Appetizer, Side Dish/Appetizer

Cuisine: American

Keyword: baked shrimp recipe, beer battered shrimp

Servings:

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.

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.

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.