Breaded Fried Shrimp from Luby's features tender shrimp coated in a golden, crispy breading, fried to perfection for a crunchy exterior and juicy, flavorful bite.
Equipments
- Deep fryer
- Mixing bowls
- Tongs
- Baking sheet or tray
- Slotted spoon or spider strainer
- Paper towels
- Plate or serving platter
Ingredients
- 1 lb (450g) large shrimp, peeled and deveined
- 1 cup all-purpose flour
- 2 large eggs
- 2 tablespoons milk
- 1 cup plain breadcrumbs
- 1 cup panko breadcrumbs
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- Vegetable oil (for frying)
Ensure the shrimp you use are large, peeled, and deveined for the best texture and ease of eating. Combining plain and panko breadcrumbs creates a superior crunchy coating that holds well during frying. Season the breadcrumbs thoroughly with garlic powder, paprika, salt, and black pepper to infuse flavorful notes into the crust. Use vegetable oil heated to the right temperature for frying to achieve a golden, crispy exterior without absorbing excess oil. Your Breaded Fried Shrimp from Luby's copycat recipe delivers a perfect balance of crunch and juicy shrimp that closely mimics the original dish.
Instructions
- Preheat deep fryer with vegetable oil to 350°F (175°C).
- Rinse and pat dry the shrimp.
- In a mixing bowl, combine flour, garlic powder, paprika, salt, and black pepper.
- In a second bowl, beat eggs with milk.
- In a third bowl, mix plain breadcrumbs with panko breadcrumbs.
- Dredge shrimp in seasoned flour, shaking off excess.
- Dip floured shrimp in egg mixture.
- Coat shrimp with breadcrumb mixture, pressing gently to adhere.
- Place breaded shrimp on a baking sheet or tray.
- Fry shrimp in batches for 2–3 minutes or until golden brown and cooked through.
- Remove with a slotted spoon or spider strainer.
- Drain on paper towels.
- Transfer to a plate or serving platter and serve immediately.
Substitution
Breaded Fried Shrimp from Luby's copycat menu offers a crispy, flavorful seafood dish with a crunchy breaded exterior and juicy shrimp inside. If you don't have panko breadcrumbs on hand, using extra plain breadcrumbs or crushed cornflakes can provide a similar crispiness. For a gluten-free option, substitute all-purpose flour and breadcrumbs with almond flour or gluten-free breadcrumbs. When frying, carefully monitor oil temperature between 350degF and 375degF to avoid greasy or undercooked shrimp. Your shrimp will turn out perfectly crisp and tender by following these adaptable kitchen tips.
Tips
Ensure your shrimp are thoroughly dried before breading to help the coating stick better and achieve a crisp texture. Maintain the oil temperature at 350degF (175degC) to prevent greasy shrimp and ensure even cooking. Fry shrimp in small batches to avoid overcrowding, which can lower the oil temperature and result in soggy breading. Use a slotted spoon or spider strainer to efficiently remove shrimp from the oil, allowing excess oil to drain and keeping your food crispy.
Nutritions
Breaded Fried Shrimp from Luby's provides a good source of protein from the shrimp, essential for muscle repair and growth. The crispy breading contributes carbohydrates and fats, especially from the vegetable oil used in deep frying, which increases calorie content. Spices like garlic powder and paprika add minimal calories but enhance flavor without additional fat or sugars. You can enjoy this dish as part of a balanced meal by pairing it with vegetables or a side salad to increase fiber and nutrient intake.
Storage
Breaded Fried Shrimp from Luby's should be stored in an airtight container and refrigerated within two hours of cooking to maintain freshness. Reheat using an oven or air fryer at 350degF (175degC) for 5-7 minutes to preserve the crispy exterior and juicy interior. Your shrimp will stay flavorful for up to 2 days when properly stored.
Variation or Alternatives
You can substitute panko breadcrumbs with crushed cornflakes or crushed Ritz crackers for an equally crispy texture. For a spicier kick, mix cayenne pepper or chili powder into the flour mixture before dredging the shrimp. Instead of deep frying, bake the breaded shrimp at 425degF (220degC) for 12-15 minutes on a greased baking sheet, flipping halfway through for a healthier option. Using buttermilk instead of regular milk in the egg wash adds a slight tang and helps the breading adhere better.
Allergies
Breaded Fried Shrimp from Luby's contains shellfish, which is a common allergen that can cause severe reactions in sensitive individuals. The breading includes wheat flour and breadcrumbs, both of which contain gluten and may trigger allergies or sensitivities. If you have allergies to shellfish, gluten, or eggs, it's important to avoid this dish or seek a suitable alternative.
Why this recipe?
Breaded Fried Shrimp from Luby's restaurant is prized for its perfectly crispy coating and tender, juicy shrimp that deliver a satisfying crunch with every bite. The balance of seasoning and frying technique creates a flavor profile that appeals to seafood lovers seeking comfort food with a gourmet touch. Making a copycat version allows you to replicate this beloved dish at home, ensuring freshness and the ability to customize seasoning to your taste. Your craving for a restaurant-quality shrimp experience can be fulfilled without leaving your kitchen, making it a rewarding culinary project.