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The appetizer, Chic bistro

Breaded shrimp with tartar sauce

Breaded shrimp with tartar sauce is a crispy appetizer for 6 people, made with panko breaded shrimp and a homemade tartar sauce. Active work takes 35 minutes, the sauce and breading are done the night before and that morning, leaving only the frying to do right before guests arrive. It's an easy recipe, costs €2.90 per person, and the key to success is hot oil and a short fry time to keep the shrimp juicy.

Shrimp that are crisp outside and juicy inside, with a homemade tartar sauce for dipping, this is the kind of appetizer nobody shares fairly.

Breaded shrimp with tartar sauce
For
6 people
Work
35 min
Total time
1 h
Prep
Prepared the day before
Difficulty
Easy
Cost per person
€2.90
Calories per person
210 kcalcalculated by Kiloach, your weight coach

Under the golden, crackling panko crust, the shrimp stays juicy and lightly sweet, a contrast that works every time at a party. The homemade tartar sauce, with its chopped pickles and capers, brings the tang that lifts the whole bite and keeps the breading from feeling heavy. It's a finger food you dip and share, which instantly sets the mood for a dinner with friends.

This recipe works just as well for a spring cocktail party as for a summer family lunch on the terrace, since shrimp pair naturally with warm weather. Kids love them as much as adults do, which makes this a solid pick for a birthday or a family gathering where everyone grazes together. The bistro chic style of the dish fits a simple, unfussy but well put together menu.

The schedule

What happens when, so you can be with your guests instead of in the kitchen.

  1. The day before 1 step
  2. The same day 2 steps
  3. Before the guests arrive 1 step, 8 min
  4. When it's time to serve 1 step

The night before, make the tartar sauce and keep it chilled so the flavors blend. That morning, season and bread the shrimp, then arrange them on a tray in the fridge. Right before guests arrive, fry them in small batches and keep them warm in a low oven. At serving time, arrange them on a platter with the tartar sauce and lemon wedges.

The ingredients

6 people

Fish counter

  • Raw peeled shrimp 600 g

Pantry

  • Flouroften in the pantry 60 g
  • Panko breadcrumbs 150 g
  • Frying oiloften in the pantry 1 kg
  • Mayonnaise 150 g
  • Pickles 4
  • Capers 1 tbsp
  • Saltoften in the pantry 1 pinch
  • Pepperoften in the pantry 1 pinch

Dairy

  • Eggs 2

Fruits and vegetables

  • Chives 0.5 bunch
  • Lemon 1

Allergens Shellfish, Gluten, Eggs, Mustard

The recipe, moment by moment

The day beforeWhat's better after resting overnight in the fridge.

  1. Mix the mayonnaise with the chopped pickles and capers, the chives, and a splash of lemon juice, then keep the sauce chilled.

    The sauce tastes better after a night in the fridge, the flavors have time to blend.

The same dayDuring the day, whenever you get a moment.

  1. Thaw the shrimp if needed, pat them very dry, and season with salt and pepper.

    Remove the dark dorsal vein with the tip of a knife if it's still there.

  2. Coat each shrimp in flour, then beaten eggs, then panko, pressing firmly, and arrange them on a tray in the fridge.

    Keep one hand for the dry ingredients and one for the wet ones, you'll avoid breaded fingers.

Before the guests arriveThe last hour, right before the doorbell rings.

  1. Heat the oil to 180°C and fry the shrimp in small batches, then drain them on paper towels. 8 min

    Two minutes is enough, pull them out as soon as they're golden, overcooked shrimp turn rubbery.

When it's time to serveThe final touches, right in front of your guests.

  1. Arrange the shrimp on a platter with the tartar sauce and lemon wedges.

    Keep them warm in a low 100°C oven, door slightly open, until serving.

Our tips to get it right

  • Pat the shrimp completely dry before breading them, moisture keeps the crumbs from sticking and makes the oil splatter during frying.
  • Don't crowd the fryer or pan, fry in small batches so the oil stays hot and the crust stays crisp.
  • Set out two serving plates, one for shrimp fresh from the fryer and one for shrimp waiting their turn, so you never stack them and lose the crunch.

The variations

  • Swap the shrimp for strips of cod or whiting for a fish version, adjusting the frying time to the thickness of the pieces.
  • For a vegetarian version, bread zucchini sticks or whole button mushrooms the same way and serve with the same tartar sauce.
  • For kids or a faster version, bake the breaded shrimp at 200°C for 10 to 12 minutes on a rack, flipping halfway through.

What to serve it with

  • A glass of crisp dry white wine
  • Extra lemon wedges on the side
  • A light green salad afterward

Storage

Raw breaded shrimp keep for a day in the fridge before cooking, well covered. Once fried, eat them within the hour to keep them crisp, they don't freeze well. The tartar sauce keeps for 2 to 3 days in the fridge in a sealed container.

Questions about this recipe

Can I use frozen, already cooked shrimp?

It's best to avoid that, cooked shrimp turn rubbery when fried again. Choose raw, peeled shrimp, fresh or frozen, and thaw them fully before breading.

How do I keep the shrimp crisp until serving?

Keep them in a 100°C oven with the door slightly open until your guests arrive. Avoid covering or stacking them, the trapped steam would soften the crust.

Can I use regular breadcrumbs instead of panko?

Yes, but the crust will be thinner and less airy. Panko's larger flakes give a crunchier coating that holds up better during frying.

How many shrimp should I plan per person?

For 6 people with 600 grams of shrimp, count on 5 to 6 pieces per person if this is the only thing served. Plan for a bit less if there are other appetizers on the table.

Can breaded shrimp with homemade tartar sauce be made ahead?

Yes, it's even recommended. The recipe needs 35 min of work in total, split up like this, the day before, 1 step, the same day, 2 steps, before the guests arrive, 1 step, when it's time to serve, 1 step.

How long does it take to make breaded shrimp with homemade tartar sauce?

Allow 1 h in total, including resting and cooking time, of which 35 min is actual work. The recipe is rated "easy".

How many calories are in breaded shrimp with homemade tartar sauce?

About 210 kcal per person, for a recipe meant for 6 people. The calories are calculated by Kiloach, your kilo coach, the app that partners with Mon Chou.

How much does breaded shrimp with homemade tartar sauce cost?

About €2.90 per person, that's €17.40 for 6 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains shellfish, gluten, eggs, mustard. Remember to ask your guests about their allergies before putting your menu together.

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