Crispy Breaded Shrimp with Cannellini Beans
Treat yourself to a sensational blend of textures and flavors with this Crispy Breaded Shrimp with Cannellini Beans recipe. Juicy shrimp are coated in a savory mix of Parmesan-infused panko breadcrumbs, then pan-fried to golden perfection for a delectable crunch. Layered over tender, garlicky cannellini beans simmered in a light broth with a bright hint of lemon, this dish strikes the perfect balance between indulgence and comfort. Ready in just 40 minutes, it’s a quick and satisfying meal with gourmet flair. Serve with fresh parsley and lemon wedges for an elegant finishing touch that’s sure to impress. Perfect for weeknights or dinner parties, this recipe is a flavorful, protein-packed delight.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 1 pound Raw shrimp, peeled and deveined
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 0.5 cup All-purpose flour
- 2 large Eggs, beaten
- 1 cup Panko breadcrumbs
- 0.25 cup Parmesan cheese, grated
- 0.25 cup Olive oil
- 2 cloves Garlic, minced
- 1 can (15 oz) Cannellini beans, drained and rinsed
- 0.5 cup Chicken or vegetable broth
- 1 tablespoon Lemon juice, freshly squeezed
- 2 tablespoons Fresh parsley, chopped
- 4 pieces Lemon wedges
Instructions
Season the shrimp with 0.5 teaspoon of salt and 0.25 teaspoon of black pepper.
Set up a breading station: place the flour in one shallow dish, the beaten eggs in a second dish, and a mixture of panko breadcrumbs and grated Parmesan in a third dish.
Coat each shrimp in flour, shaking off excess, then dip into the egg, and finally press into the breadcrumb mixture to coat evenly. Repeat for all shrimp and set aside.
In a large skillet, heat 2 tablespoons of olive oil over medium heat. Working in batches, cook the breaded shrimp for 2-3 minutes on each side, or until golden brown and crispy. Add more olive oil as needed for subsequent batches. Transfer cooked shrimp to a plate lined with paper towels.
In the same skillet, add the remaining olive oil and minced garlic. Sauté for 1 minute until fragrant, being careful not to burn the garlic.
Stir in the cannellini beans, chicken or vegetable broth, lemon juice, and the remaining salt and pepper. Simmer for 3-4 minutes until heated through.
Remove from heat and stir in chopped parsley, reserving a bit for garnish.
Plate the cannellini beans as a base and top with the crispy breaded shrimp. Garnish with fresh parsley and serve with lemon wedges on the side.
Nutrition Facts
Calories |
1979 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 77.7 g | 100% | |
| Saturated Fat | 16.6 g | 83% | |
| Polyunsaturated Fat | 5.3 g | ||
| Cholesterol | 1247 mg | 416% | |
| Sodium | 4124 mg | 179% | |
| Total Carbohydrate | 160.1 g | 58% | |
| Dietary Fiber | 24.4 g | 87% | |
| Total Sugars | 7.1 g | ||
| Protein | 166.7 g | 333% | |
| Vitamin D | 2.0 mcg | 10% | |
| Calcium | 856 mg | 66% | |
| Iron | 16.5 mg | 92% | |
| Potassium | 2860 mg | 61% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
