Baked Breaded Shrimp is a crunchy, delicious shrimp that is both fun to make and fun to eat. The secret ingredient is corn flakes, which add great flavor and color to these baked shrimp. Baking shrimp instead of frying gives these shrimp a perfect crunch without the fat from frying. 

This recipe was first shared back in the summer of 2016.  Ava was in middle school, away at Mountain Camp while I was experimenting with yummy creations I knew she’d love both making with me and eating upon her return.  Here we are all these years later, still enjoying these tasty little shrimps.  

One of the great things about this recipe is that Corn Flake cereal is easy to find in the store.  If I had my druthers I’d probably be using a nice whole grain, whole wheat Panko breadcrumb.  Let’s face it, we need ingredients that are more readily available these days. 

Breaded anything is a hit with kids and teens.  Add a dipping capability and you will have forever fans.  Using corn flakes for breading is a fun and easy solution to baking crunchy shrimp bites.

Reasons to use corn flakes:

• easy to find in stores
• good crunch
• relatively low caloric density

Corn flakes are a great solution.  They are relatively low in caloric density and easy to find in most stores, markets, and online delivery services – hooray!

Let’s talk about the fun part, crushing the flakes into smaller pieces.  I hadn’t made these in a while but once I got started it all came back to me.  Most notable is the fact that you need a whole lot more corn flakes than you think.  I used to use 4 cups but always wished I had 5…go ahead and scoop out 5 big cups of corn flakes into a big Ziplock and seal it up.  The best part, clean hands!

Crushing the Corn Flakes:

• place 5 cups of Corn Flakes into a large freezer bag
• crush the flakes with your hands
• roll over the bag using a rolling pin for a finer crumb

crushing Corn Flakes in a zip lock baggie

Breading the shrimp:

• whole wheat or whole wheat white flour
• beaten eggs
• crushed Corn Flakes bag

Our favorite way to enjoy baked breaded shrimp is with a variety of dipping sauces.  When the girls were younger it was always ketchup.  These days, as teens, they have fun concocting their own sauce creations, most recently with their versions of chic-fil-a sauce and home-made cocktail sauces.  Try serving it with a side of Southwest Quinoa Salad.

Yield: 4

Ava's Baked Breaded Shrimp

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Prep Time 10 minutes

Cook Time 15 minutes

Total Time 25 minutes

Ingredients

• 1 pound shrimp or 21 to 25 shrimp, peeled, deveined, tails removed
• 1/4 cup whole wheat flour
• 2 eggs
• 5 cups Corn Flakes
• 1/2 teaspoon salt
• 1/2 teaspoon ground cumin
• pinch of paprika
• pinch of onion and/or garlic powder
• pinch of parsley (fresh or dry), oregano or Italian seasonings mix

Instructions

1. Preheat the oven to 475 degrees F
2. Put the flour in a wide bowl
3. Beat eggs with a fork in a small to a medium-sized bowl
4. Put Corn Flakes in a large Ziplock freezer bag
5. Crush the Corn Flakes first with your hands and then roll to finer pieces with a rolling pin
6. Put Corn Flake crumbs in a shallow bowl or pie pan
7. Stir salt and spices into the Corn Flake crumbs
8. Prepare baking pan with parchment paper
9. Dip each piece of shrimp into the flour, then egg, then corn flakes.
10. Place pieces onto baking pan.
11. Bake 10 to 15 minutes in a 475 degree oven then flip and bake another 3 to 5 more minutes until the desired crispiness is achieved

Notes

Baking times will vary depending on the size of the shrimp. For jumbo-sized shrimp you will need to add 3 to 5 minutes.

To keep your hands clean, either wear gloves when handling with the raw shrimp or use kitchen tongs to help with dipping.

Nutrition Information:

Yield:

4

Serving Size:

1
Amount Per Serving: Calories: 693Total Fat: 9gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 429mgSodium: 2072mgCarbohydrates: 80gFiber: 4gSugar: 8gProtein: 72g