Parmesan-crusted Fried Shrimp with Basil Aioli

Total flavor bombs!
Prep Time: 30 minutes
Cook Time: 2 minutes
Total Time: 32 minutes
Course: Appetizer
Keyword: Shrimp


For the aioli

  • 1 egg yolk
  • 2 tsp cold water
  • ¼ tsp kosher salt
  • 1 clove garlic minced
  • ½ cup olive oil extra virgin
  • 3 tbsp fresh basil about 1/2 ounce, finely chopped

For fried shrimp

  • 1 lb peeled, deveined, and butterflied shrimp, tail fin attached 16-20 count or larger
  • 1 cup flour
  • 2 large eggs beaten
  • 1 ½ cups Parmesan finely grated


For the aioli

  • Place egg yolk, water, salt and garlic in a small food processor with a drizzle cup (alternate methods below in notes).
  • Turn on food processor. Add olive oil in a thin stream.
  • Place aioli in small bowl, mix basil in by hand, refrigerate.

For the shrimp

  • Set-up a three-bowl breading station of flour, egg, and parmesan.
  • Preheat at least 2" deep frying oil in large skillet or stock pot to 350°F.
  • Holding each shrimp by the tail, dredge in flour one at a time, making sure to coat all surfaces, shake off excess flour, set aside
  • Holding each shrimp by the tail, dredge in egg one at a time, then place into Parmesan, sprinkle layer of Parmesan on top of shrimp and pat lightly to coat.
  • Fry shrimp for 1-2 minutes, no more, and drain on paper towels


If you don't have a small food processor with a drizzle cup you can use a mixer, blender, or even do it with a hand whisk but you may want to add more garlic.
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