Directions
- Stuff the Shrimp: Place one cube of mozzarella inside each butterflied shrimp and gently press it closed, sealing the cheese inside.
- Set Up the Breading Station: Prepare three shallow bowls—one with flour, one with beaten eggs, and one with panko breadcrumbs mixed with Parmesan, garlic powder, paprika, Italian seasoning, salt, and pepper.
- Coat the Shrimp: Dredge each stuffed shrimp in flour, dip into the egg, then press firmly into the breadcrumb mixture to create a thick, even coating.
- Heat the Oil: Heat oil in a deep skillet or fryer to 350°F (175°C). If air frying, preheat the air fryer to 400°F (200°C).
- Cook Until Golden: Fry shrimp for 2–3 minutes per side until golden brown and crisp, or air fry for 8–10 minutes, flipping halfway, until crunchy and the cheese is melted.
- Drain and Finish: Transfer cooked shrimp to a paper towel-lined plate. Sprinkle with chopped chives or parsley while hot.
- Serve Immediately: Enjoy hot for maximum crunch and the best cheesy pull.
Recipe Details
Prep Time: 20 minutes
Cook Time: 10 minutes
Total Time: 30 minutes
Servings: 4
Difficulty: Medium
Variations & Substitutions
- Swap mozzarella for pepper jack or provolone for extra flavor.
- Add a pinch of cayenne or chili flakes to the breadcrumb mix for heat.
- Use gluten-free flour and breadcrumbs for a gluten-free version.
- Bake at 425°F (220°C) for 14–16 minutes if you prefer oven cooking.
Serving Suggestions
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