Breading shrimp with corn flakes is almost as simple as breading shrimp with breadcrumbs. The only extra step is the quick task of crushing the corn flakes. Corn flakes not only give shrimp a corn flavor, but they also add extra crunch to the coating. This is particularly helpful if you want to bake the shrimp instead of fry it. That way you get the crunchiness of fried food without the unwanted oil. Corn flakes also have a versatile flavor that pairs well with many ingredients, so the resulting dish can taste like more than just corn flakes.
Pour the corn flakes into a plastic bag. Place that plastic bag in a second plastic bag to prevent the corn flake shards from punching through the first bag and causing a mess. Seal both bags, pressing the excess air from both. Crush the corn flakes into a lumpy powder using your hands or a rolling pin.
Pour the flour into a small bowl. Add dry seasonings to the flour, such as salt and pepper, as desired. Pour the eggs into a second small bowl. Pour the crushed corn flakes into a third small bowl. Add seasonings, such as minced parsley, to the corn flakes as desired.
Coat a baking sheet with non-stick cooking spray.
Peel, devein and wash the shrimp as needed. Pat each shrimp dry with a paper towel. Roll a shrimp in the flour to cover it lightly and then dunk it in the egg. Shake the excess egg from the shrimp and roll it in the corn flakes, pressing the corn flakes onto the shrimp as needed. Place the shrimp on the baking sheet. Repeat the process until every shrimp is breaded.
Bake the shrimp at 450 degrees Fahrenheit until golden. Check that the shrimp are opaque in the centers before removing from oven. Let shrimp cool for two minutes before serving. Alternately, fry the shrimp in hot oil until golden on the outside and opaque on the inside.
- There are many ways to season corn-flake breaded shrimp. Mix dried basil, dried oregano, garlic salt and black pepper into the flour to give the dish an Italian twist. Chop dried coconut flakes and add them to the corn flakes to give the breading a nutty flavor. Sprinkle cayenne pepper, fresh thyme and onion salt into the corn flakes for a spicy kick.
- Don’t skip the flour and egg steps. Adding flour and eggs to the shrimp creates a paste that glues the heavy corn flakes to the delicate shrimp. Skipping those steps will cause the coating to come off either as you coat the shrimp, when you remove it from the baking sheet or when you fry it.
- Don’t over-crush the corn flakes. You want to leave some tiny lumps in the corn flake powder so that the coating still has a little crunch. Crushing the flakes into a fine powder leaves the texture as plain as regular flour.
A writer since 2000, Aya Pauli has covered a variety of topics including food, fashion, beauty, health, parenting, education, decor and crafts. Her award-winning recipes have been published in food magazines such as "Taste of Home," and she is also the author of a salad cookbook. Pauli's craft projects appear in major manufacturer websites, including Dow Styrofoam. She also holds a CDA in early childhood education and works as a preschool teacher in Wyoming.
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