Breaded shrimp is one of my favourite appetizers since it’s incredibly versatile – just add a few new flavours and you’ve got an entirely different dish. This recipe gives breaded shrimp a Mediterranean and Middle Eastern flair with its combination of dried oregano, dried mint and zaatar. If you’ve never tried zaatar, it’s a Middle Eastern spice mix with thyme, sumac and sesame seeds and can be found at most ethnic food stores. It adds a unique flavour to the shrimp and pairs very well with a generous spritz of lemon.
This particular recipe uses gluten-free breadcrumbs, but feel free to substitute with regular breadcrumbs.
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Crispy Za’atar Shrimp (Gluten-Free)
- Total Time: 25 minutes
- Yield: 4 1x
Description
Breaded shrimp made with gluten-free breadcrumbs and with flavours of the Middle East.
Ingredients
- 600 g jumbo shrimp, fresh or thawed from frozen (peeled and deveined)
- 1 cup (240 ml) gluten-free breadcrumbs (unseasoned)*
- 1 tsp garlic powder
- 1 tsp dried oregano
- 1 tsp chili powder
- 1 tsp dried mint
- 1 1/2 tsp zaatar
- 2 eggs
- Salt and pepper, to taste
- Olive oil spray
- Lemon wedges
Instructions
- Preheat the oven to 400 °F.
- Drain any excess liquid from the shrimp and pat-dry with a paper towel. Set aside.
- Mix the gluten-free breadcrumbs, garlic powder, oregano, chili powder, dried mint, zaatar, salt and pepper in a shallow bowl.
- Beat the eggs in another bowl.
- Begin breading by dipping the shrimp in the beaten eggs, let the excess liquid drip off and then coat the shrimp with the breadcrumbs. Lay the breaded shrimp on a baking sheet lined with parchment paper. Note: Most breading recipes need a little flour on the shrimp prior to coating with the eggs and breadcrumbs, but it’s not necessary for this recipe. Most brands of gluten-free breadcrumbs adhere well to the shrimp. If you find that your breadcrumbs don’t adhere well, dust the shrimp with a little flour before dipping in the egg.
- Spray the breaded shrimp with a little oil. Note: If you don’t have a a spray pump for your olive oil, you can mix a little olive oil in the breadcrumbs in step 3 instead.
- Bake the shrimp for 11-14 minutes, flipping once in between. To check if the shrimp is done, slice one piece and ensure that it is opaque. Serve with a spritz of lemon juice.
Notes
- Gluten-free * I recommend Aurora gluten-free breadcrumbs.
- They are low-sodium and unseasoned.
- Prep Time: 15 mins
- Cook Time: 15 mins
- Category: Appetizer
- Cuisine: Middle Eastern
Nutrition
- Serving Size: 1 serving
- Calories: 240
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Frequently Asked Questions
What is za’atar and where do I buy it?
The article explains that za’atar is a Middle Eastern spice blend made with thyme, sumac, and sesame seeds that adds a unique herby-tangy flavor to the shrimp and pairs very well with lemon. It can be found at most ethnic food stores, and increasingly at larger grocery stores in the international foods aisle.
Can I use regular breadcrumbs instead of gluten-free?
Yes — the article says the recipe uses gluten-free breadcrumbs but to feel free to substitute with regular breadcrumbs. The author recommends Aurora gluten-free breadcrumbs (unseasoned, low-sodium) if you want to keep it gluten-free.
The recipe skips the flour pre-coat — won’t the breadcrumbs fall off?
The instructions address this directly: most brands of gluten-free breadcrumbs adhere well to shrimp without a flour pre-coat. If your breadcrumbs don’t stick, dust the shrimp lightly with flour before the egg dip. The shrimp are baked at 400°F for 11–14 minutes, which is enough for the coating to crisp without needing deep-frying to seal it.
