Italian-style pan fried butterflied shrimp are crisp, golden, juicy, and packed with savory flavor. Large shrimp are opened up, lightly seasoned, coated in flour, dipped in egg, covered in cheesy Italian breadcrumbs, and gently fried until crunchy on the outside and tender inside. This easy fried shrimp recipe works beautifully as an appetizer, party dish, seafood entrée, or Christmas Eve Feast of the Seven Fishes favorite.
There is something irresistible about a platter of homemade Italian fried shrimp. The aroma is rich and savory, the crust is crisp, and the shrimp stay plump and juicy when cooked properly. This dish has the same comforting appeal as Italian chicken cutlets or fried eggplant, but with a seafood twist that makes it feel a little more special.
The recipe is simple, but the technique matters. Since there are only a few main ingredients, use good-quality shrimp, fresh breadcrumbs, flavorful dried herbs, and a sharp grated cheese such as Pecorino Romano. Homemade seasoned breadcrumbs make a big difference because they taste brighter and fresher than a stale store-bought mix. A squeeze of lemon and a warm bowl of marinara or tomato basil sauce on the side turn these crispy butterflied shrimp into the perfect bite.
These pan fried shrimp are also excellent for entertaining. They can be breaded a few hours ahead and fried just before serving, which makes party prep easier. Serve them as part of a hot antipasto platter, add them to a seafood spread, or pair them with roasted potatoes and a green salad for a satisfying family dinner. Leftovers are delicious too, especially when turned into shrimp parmesan with tomato sauce, mozzarella, and grated cheese.
This Italian fried shrimp recipe can also be baked instead of fried if you prefer to use less oil. The texture will be a bit different, but the shrimp will still be flavorful and crisp when baked at high heat with enough olive oil on the pan and on top of the breading.
Ingredients
You will need the following ingredients to make crispy Italian pan fried butterflied shrimp:
- Shrimp: Use extra-large or jumbo raw shrimp, ideally U15 or larger. Smaller shrimp are not ideal because they cook too quickly and are harder to butterfly. The shrimp should be peeled and deveined. You can leave the tails on for a classic presentation or remove them if you plan to use the fried shrimp in a sandwich or shrimp parmesan. If using frozen shrimp, thaw them completely in the refrigerator and pat them very dry before breading.
- Breadcrumbs, Pecorino Romano, herbs, and spices: The breadcrumb coating gives this recipe its signature crunch and Italian flavor. Fine plain breadcrumbs are mixed with grated Pecorino Romano cheese, dried oregano, dried basil, garlic powder, onion powder, and black pepper. Fresh, good-quality dried herbs and spices will give the best result.
- Flour: A light coating of all-purpose flour helps the egg adhere to the shrimp and creates a more even breaded crust.
- Eggs: Beaten eggs act as the binder between the flour and the seasoned breadcrumbs.
- Oil: Use olive oil, avocado oil, vegetable oil, or another frying oil with a suitable smoke point. Extra-virgin olive oil can be used, but it is not required for this recipe.
- Salt, pepper, lemon, and sauce: A little salt and black pepper season the shrimp before breading. Lemon wedges and warm marinara or tomato basil sauce are optional but highly recommended for serving.
How to Make Pan Fried Butterflied Shrimp
- Gather and prepare all ingredients. Place the flour in one medium bowl and the beaten eggs in another. In a large bowl, combine the plain breadcrumbs, grated Pecorino Romano cheese, dried oregano, dried basil, garlic powder, onion powder, and black pepper until evenly mixed.
- Prepare the shrimp. Peel and devein them if needed, leaving the tails on or removing them depending on how you plan to serve the dish.
- Pro tip: Buying shrimp that are already peeled and deveined saves time.
- Pro tip: Extra-large or jumbo shrimp work best for butterflying and frying.
- Pro tip: Thaw frozen shrimp in the refrigerator, not in water, to avoid excess moisture.
- Butterfly each shrimp by carefully slicing along the back curve from the head end toward the tail. Do not cut all the way through. Open the shrimp like a book and gently flatten it.
- Pat the butterflied shrimp dry with paper towels. Season both sides lightly with salt and black pepper.
- Set up a breading station in this order: seasoned shrimp, flour, beaten eggs, seasoned breadcrumbs, and a clean sheet pan.
- Dredge each shrimp lightly in flour and shake off the excess. Dip it completely into the beaten egg, then press it firmly into the seasoned breadcrumbs. Make sure both sides are well coated.
- Transfer the breaded shrimp to the sheet pan and continue until all shrimp are coated.
- Pro tip: Use one hand for dry ingredients and the other hand for the egg to keep the breading station cleaner.
- Add enough oil to a large nonstick or stainless-steel skillet to cover the bottom by about 1/2 inch. Heat over medium heat until the oil is hot. A wooden spoon inserted into the oil should produce small bubbles around it.
- Shake off any loose breadcrumbs from each shrimp. Carefully place the shrimp in the hot oil in a single layer, working in batches so the pan is not crowded.
- Fry for about 1 to 2 minutes per side, or until the breading is golden brown and the shrimp are cooked through. Shrimp cook very quickly, so do not overcook them.
- Transfer the fried shrimp to a wire rack set over a sheet pan. This helps keep them crisp better than draining on paper towels. Sprinkle lightly with salt if desired and serve hot.
Frequently Asked Questions
Deveining shrimp means removing the dark digestive tract that runs along the back of the shrimp. It is not harmful to eat, but removing it gives the shrimp a cleaner appearance and texture. To devein shrimp, peel the shell away, make a shallow slit along the back, and lift out the vein with the tip of a small knife. Since this recipe also calls for butterflying the shrimp, you can devein and butterfly them at the same time.
To butterfly shrimp, peel and devein them first. Then use a knife to cut along the back curve without slicing all the way through. Open each shrimp like a book and flatten it gently. Butterflying is optional, but it creates more surface area for the breadcrumb coating and gives the fried shrimp a crispier texture.
No. Use raw shrimp only. Cooked shrimp will become tough and rubbery if breaded and fried again.
Breading may fall off if the shrimp are too wet, if too much flour is used, if the breadcrumbs are not pressed firmly onto the shrimp, if the oil is not hot enough, or if the shrimp are turned too early or too often. Patting the shrimp dry and frying in properly heated oil are two of the most important steps.
Yes. Line a sheet pan with parchment paper and coat it well with olive oil. Arrange the breaded shrimp in a single layer and spray or brush the tops with more olive oil. Bake at 425°F for about 5 minutes, turn the shrimp, and bake for another 5 minutes or until crisp and cooked through.
More Seafood Recipes You’ll Love
If you enjoy Italian-style fried shrimp, you may also like seafood dishes such as shrimp arrabbiata pasta, crispy baked calamari, shrimp oreganata, stuffed baked clams, sautéed clams in red sauce, linguine with clams, mussels marinara, shrimp scampi pasta, spicy garlic shrimp, and spicy sautéed calamari.
Serving Suggestions
Italian fried shrimp can be served as an appetizer or main course any time of year. It is especially fitting for a Christmas Eve Feast of the Seven Fishes menu, either on its own or as part of a larger fried seafood platter.
For an appetizer, serve the shrimp with lemon wedges and warm marinara sauce, tomato basil sauce, tartar sauce, or cocktail sauce. For a full meal, pair them with roasted potatoes, a mixed green salad, or a simple pasta. They also work well in a hot antipasto spread with other Italian seafood and vegetable dishes.
One of the best ways to use leftover fried butterflied shrimp is to make shrimp parmesan. Layer the shrimp with tomato sauce, shredded mozzarella, and grated Pecorino Romano, then bake until hot, bubbly, and melted. Serve it with pasta or tuck it into a crusty roll for a satisfying shrimp parm sandwich.
Top Tips for Pan Fried Butterflied Shrimp
- Use the right shrimp: Extra-large or jumbo shrimp are easiest to butterfly and fry.
- Dry the shrimp well: Moisture prevents the breading from sticking properly.
- Press on the breadcrumbs: Pat the coating firmly onto each shrimp so it adheres during frying.
- Watch the oil temperature: Oil that is too cool makes the shrimp greasy, while oil that is too hot can burn the breadcrumbs.
- Use a large skillet: A wide pan gives the shrimp enough room to fry evenly.
- Work in batches: Do not overcrowd the pan. The shrimp should fit in one layer.
- Drain on a rack: A wire rack keeps the fried shrimp crisp by allowing air to circulate.
- Make extra: Leftovers can be refrigerated or frozen and reheated later.
- Try variations: For a dairy-free version, replace the grated cheese with more breadcrumbs. Panko breadcrumbs may also be used for a lighter, crunchier coating.
- Store properly: Refrigerate leftovers in an airtight container for up to 5 days or freeze for up to 3 months. Reheat in the oven to help restore crispness.
Pan Fried Butterflied Shrimp, Italian-Style
Equipment
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Shrimp deveiner or small knife, optional
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Cheese grater, optional
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Tongs
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Sheet pan with wire rack
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Large frying pan
Ingredients
- About 2 pounds large raw shrimp
- Pinch of salt and black pepper
- 2 cups all-purpose flour
- 4 large eggs, beaten
- 2 1/2 cups seasoned breadcrumbs
- Olive oil or other frying oil, as needed
- Salt for finishing, optional
- Heated marinara or tomato basil sauce, optional for serving
- Lemon wedges, optional for serving
For the Seasoned Breadcrumbs:
- 1 1/2 cups fine plain breadcrumbs
- 1 cup grated Pecorino Romano cheese
- 1 1/2 tablespoons dried oregano
- 1 1/2 tablespoons dried basil
- 1 1/2 tablespoons garlic powder
- 1 1/2 tablespoons onion powder
- 1 teaspoon black pepper
Instructions
- Place the flour and beaten eggs in separate bowls. Mix all seasoned breadcrumb ingredients in a large bowl until evenly combined. Set a wire rack over a sheet pan.
- Peel and devein the shrimp if necessary. Leave the tails on or remove them, depending on your serving preference.
- Butterfly the shrimp by slicing along the back curve without cutting all the way through. Open each shrimp and pat dry with paper towels.
- Season both sides of the shrimp lightly with salt and black pepper.
- Arrange a breading station with the shrimp, flour, eggs, seasoned breadcrumbs, and a clean sheet pan.
- Coat each shrimp lightly in flour, dip it in egg, then press it into the breadcrumbs until fully coated. Transfer to the sheet pan.
- Heat about 1/2 inch of oil in a large skillet over medium heat until hot.
- Fry the shrimp in batches, about 1 to 2 minutes per side, until golden brown and cooked through.
- Transfer the fried shrimp to the prepared wire rack. Sprinkle lightly with salt if desired.
- Serve hot with lemon wedges and warm marinara sauce, or use the shrimp for shrimp parmesan or sandwiches.
Notes
- Use U15 shrimp or larger when possible. Very small shrimp are not ideal for this dish.
- Thaw frozen shrimp fully in the refrigerator and dry them well before breading.
- Extra breadcrumbs can be refrigerated only if they have not touched raw shrimp.
- Panko breadcrumbs may be used instead of fine breadcrumbs.
- For a dairy-free version, replace the grated cheese with additional breadcrumbs.
- Add a pinch of cayenne pepper to the egg mixture if you prefer a little heat.
- If the oil becomes cloudy or full of burnt breadcrumbs, clean the pan and start with fresh oil.
- Refrigerate leftovers in an airtight container for up to 5 days or freeze for up to 3 months.
- To reheat, bake at 350°F for 10 to 12 minutes, or until hot and crisp.
- To bake instead of fry, place breaded shrimp on an oiled parchment-lined sheet pan, spray or brush the tops with oil, and bake at 425°F for about 10 minutes total, turning once halfway through.