Juicy, quickly seared shrimp finished with a buttery, garlicky fried cornbread crumble.

Featured Standouts

Shrimp

These light pink shrimp are an ideal match for the sweet and slightly salty crispy cornbread crumbs, allowing the crumbs to truly shine. Shrimp are both easy to prepare and create minimal mess.

Cornbread

The perfect accompaniment to any meal, our cornbread is a quintessential Southern comfort food. Baked daily, it features a moist interior, a delicately crumbly texture, and a subtly sweet yet savory flavor profile. Served warm, it provides a hearty and satisfying counterpoint to the seafood.

Butter 

Butter is indispensable for shrimp. Its rich, creamy flavor and ideal melt-point are key. It is essential for sautéing the shrimp and forms the critical flavor base for the pangrattato.

Garlic

Fresh garlic is used generously to infuse the shrimp and sauces with its pungent, warm, and savory essence. It is finely minced or crushed to release its full aromatic potential, adding depth and complexity to the cornbread and shrimp.

Cilantro

Serving as a bright, herbaceous, and refreshing garnish, fresh cilantro provides a vital contrast to the richness of the butter and the savoriness of the garlic and shrimp. Its distinctive, citrusy-peppery notes offer a clean finish and beautiful visual appeal to the completed dishes.

TIPS & TRICKS FOR THE BEST SHRIMP WITH CORNBREAD PANGRATTATO

Embrace Day-Old Cornbread

The foundation of a great pangrattato is the texture of the breadcrumb. Use day-old cornbread if possible; slightly dry cubes crisp better without turning greasy. Fresh cornbread holds too much moisture and tends to steam in the pan, resulting in a soft, oily crumb. The slight staleness of day-old cornbread ensures a light, shatteringly crisp texture when toasted. If you only have fresh cornbread, try cubing it and spreading it on a baking sheet in a low oven (around 250°F) for 10-15 minutes to dry it out slightly before proceeding with the recipe.

The Importance of a Dry Surface

Moisture is the enemy of a good sear. Pat the shrimp dry before seasoning so they sear instead of steaming. Use paper towels or a clean kitchen cloth to thoroughly blot the surface of the raw shrimp. Excess water on the surface will immediately cool the pan and create steam, leading to rubbery, grey shrimp instead of a desirable golden-brown crust. 

Give Them Space to Breathe 

Overcrowding the pan is a common mistake that guarantees a lackluster result. Don’t overcrowd the pan when cooking shrimp, work in batches if needed for good color. When too many shrimp are placed in the pan at once, the temperature of the oil drops drastically, and the moisture released from the shrimp fills the pan. This causes them to stew in their own juices instead of developing a beautiful, caramelized crust. Cook only enough shrimp to comfortably cover the bottom of the pan in a single layer, leaving a little space between each one. If you have a large amount of shrimp, be patient and cook them in two or three separate batches, setting the cooked shrimp aside while you finish the rest.

Handle Aromatics with Care

Garlic is a wonderful aromatic, but it can quickly turn bitter if burned. Lower the heat before adding garlic to prevent bitterness. Add the garlic after the shrimp has developed its sear and the heat is reduced. The high heat needed to sear the shrimp is too intense for delicate garlic. By reducing the heat to medium-low, you allow the garlic to gently soften and release its sweet, fragrant oils without scorching.

Preserve the Crunch

The pangrattato’s crunch is essential to the dish’s texture. Spoon the pangrattato over the shrimp just before serving to keep the crunch intact. If you mix the crispy cornbread crumbs into the warm shrimp and sauce too early, they will absorb moisture and become soggy. To maintain that satisfying textural contrast, always add the pangrattato right before the plate hits the table, ensuring every bite delivers a delightful crunch.

Inclusive Adaptations

For Gluten Sensitivity

To ensure this dish is accessible to individuals with celiac disease or gluten sensitivity, the cornbread component must be carefully addressed. Instead of a traditional flour-based cornbread, substitute a certified gluten-free cornbread mix or, for the simplest option, utilize a corn-only skillet bread where the binding agent is solely cornmeal (ensure the cornmeal itself is certified gluten-free). Always check the labels of all pre-packaged ingredients to verify their gluten-free status, especially any broths or seasonings used in the shrimp preparation.

For Dairy-Free Needs

The richness typically provided by butter can be easily replaced without sacrificing flavor. When sautéing the shrimp or preparing the cornbread, swap out dairy butter for a high-quality plant-based butter alternative that mimics the flavor and texture of dairy butter. Alternatively, if seeking a lighter profile, increase the amount of olive oil used in the recipe to achieve the desired richness and moisture. If the recipe calls for any dairy-based cream or milk, use a plain, unsweetened plant-based milk (such as oat, soy, or cashew milk) or coconut cream, depending on the desired consistency and flavor.

For Low-Sodium Diets

Managing sodium levels is crucial for heart health. When preparing the shrimp, season very lightly or omit added salt entirely. The primary flavor profile should instead be built through the strategic use of aromatics and herbs. Rely heavily on fresh garlic, herbs like parsley, thyme, or oregano, and a splash of fresh lemon juice to brighten the dish. Use no-salt-added broths or water for any liquids. Consider using a small amount of low-sodium soy sauce or coconut aminos for umami, if desired, in a controlled measure. Taste and adjust seasoning with low-sodium alternatives or acid instead of salt.

For Limited Hand Mobility

To simplify the preparation and eating process for individuals with limited hand dexterity, focus on pre-prepared ingredients. Use pre-cleaned, peeled, and deveined shrimp to eliminate the most tedious prep step. Also use store-bought corn bread to make this recipe even quicker.

For Sensory Sensitivities

Texture can be a significant barrier for those with sensory sensitivities. A common texture element in this type of dish is the pangrattato (toasted breadcrumbs). To allow for individual control over the final texture, serve the pangrattato in a small bowl on the side. This allows the diner to sprinkle as much or as little as they prefer, or to omit it entirely. Similarly, any element with a distinct texture, like finely diced onions or crunchy garnishes, can be plated separately. Ensure the sauce for the shrimp is well-blended and not overly chunky for those who prefer smooth textures.

EQUIPMENT NEEDED TO MAKE THIS RECIPE

Skillet

Cutting board

Knife

Spatula or spoon

Similar Ingredients To

Red Chili Lime Fried Shrimp

Cajun Black Pepper Shrimp

Za’atar Broiled Shrimp & Potatoes + Orange Pink Peppercorn Cocktail Sauce

Enjoy This Recipe With

GRILLED SHRIMP W/ CAJUN BUTTER

GARLIC BUTTER SHRIMP SCAMPI

CAJUN BARBECUE CRAB LEGS

Recipe

Marissa Bolden

Shrimp with Cornbread Pangrattato

Juicy, quickly seared shrimp get finished with a buttery, garlicky cornbread crumble.

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Servings: 1

Ingredients Method

Ingredients

  

• 1/2 lb shrimp peeled and deveined
• 1 cup cornbread cubed
• 2 Tbsp olive oil
• 2 Tbsp butter
• 2 cloves garlic minced
• 1 Tbsp cilantro minced
• Salt to taste

Method

 

1. Prep Shrimp: Season the peeled and deveined shrimp on both sides with salt.
2. Sear Shrimp: Heat the olive oil in a skillet over medium-high heat. Add the seasoned shrimp and sear for 2–3 minutes per side until the shrimp is opaque and lightly golden.
3. Set Aside: Remove the shrimp from the skillet and set it aside.
4. Make Pangrattato: Reduce the heat to medium-low and add the butter to the same skillet. Add the cubed cornbread and minced garlic, stirring gently. Add extra olive oil if necessary to prevent the mixture from burning.
5. Cook Until Crisp: Continue to cook until the cornbread is golden and crisp and the garlic is fragrant.
6. Finish and Serve: Stir in the minced cilantro. Spoon the cornbread mixture (pangrattato) over the seared shrimp and serve immediately.

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