Use salted or unsalted butter depending on how salty you want the shrimp to be.
Substitute your favorite seasoning for the Italian seasoning. For example, use cajun seasoning, dry barbecue rub, or dry chipotle seasoning.
If your pan looks crowded, fry the shrimp in 2 batches.
If you don’t want garlicky shrimp, skip this step.
Refrigerate leftover shrimp in an airtight container for up to 2 days.
If you don’t eat gluten, use gluten-free flour and gluten-free breadcrumbs in this recipe.
Use low-fat, whole, or non-dairy milk.
Reserve the rest of the oil for frying the other batch of shrimp.
You might have to do this step in batches if all of your shrimp won’t fit into each dish at the same time.
Arrange the shrimp so they’re in a single layer.
Remember to add the remaining 1 1⁄2 tablespoons (22 ml) of olive oil before adding the second batch of shrimp. Although you can refrigerate leftover shrimp, they’ll lose their crunchy texture. Store the shrimp in an airtight container for up to 4 days.
Use your fingers to break up the frozen shrimp halfway through the thawing time.
You can leave the tail on or pull it off before pan-frying.
If you can’t find the vein, skip that shrimp and move on to another. Avoid digging or cutting too much into the shrimp.
Drying the shrimp helps them fry instead of steam in the pan.
