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Shrimp and Oysters

A cozy, communal seafood recipe that’s easy to prepare and perfect for any occasion.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Seafood
Calories: 350
Ingredients Method Notes

Ingredients
  

Seafood Ingredients
  • 1 lb large shrimp, peeled and deveined (tails on or off, your choice)
  • 12-16 pieces shucked oysters (about 1 pint, drained and patted dry)
Breading and Frying
  • 1 cup all-purpose flour (or gluten-free 1:1 blend)
  • 1 cup panko breadcrumbs (or almond meal for low-carb)
  • 2 large eggs beaten
  • 1 tsp Old Bay seasoning (or 1 tsp paprika + 1/2 tsp celery salt)
  • 1/2 tsp salt (plus more to taste)
  • 1/2 tsp freshly ground black pepper
  • 1/2 tsp cayenne (optional, for heat)
  • 1-2 cups vegetable oil or canola oil (for frying)
  • 2 tbsp unsalted butter (optional, for finishing)
Flavor Enhancers
  • 2 cloves garlic (minced, for sauté or remoulade)
  • 1 lemon zested and juiced
  • Fresh parsley or chives chopped (for garnish)
For Remoulade
  • 1/2 cup mayonnaise (use light mayo for fewer calories)
  • 1 tbsp Dijon mustard
  • 1 tbsp lemon juice
  • 1 tsp capers (chopped, optional)
  • 1 tsp hot sauce (or a pinch of cayenne)
  • 1 tbsp chopped dill or parsley
  • to taste Salt and pepper

Method
 

Preparation
  1. Rinse shrimp and pat dry. Drain shucked oysters on paper towels and pat dry gently.
  2. In three shallow bowls, prepare the dredging station: Bowl 1 - flour + 1/2 tsp salt + 1/4 tsp pepper + Old Bay; Bowl 2 - beaten eggs; Bowl 3 - panko + lemon zest + a pinch of cayenne.
Dredging and Frying
  1. Dust shrimp and oysters in flour, dip in egg, then coat in panko. Press breadcrumbs gently so they adhere. Work in batches.
  2. In a heavy skillet or deep pan, pour oil to 1/2–1 inch depth. Heat over medium-high until it reaches ~350°F (175°C).
  3. Fry shrimp for about 2–3 minutes total until golden and opaque, and oysters for about 2–3 minutes until golden and slightly firm. Transfer to a paper towel-lined plate to drain.
Finishing Touches
  1. For a richer finish, melt 2 tbsp butter in a skillet, add minced garlic, sauté 30 seconds, then toss in fried shrimp and squeeze fresh lemon over top.
Make Remoulade
  1. Whisk together mayonnaise, Dijon, lemon juice, capers, hot sauce, herbs, salt, and pepper in a small bowl. Chill for 10–20 minutes for flavors to meld.
Serving
  1. Plate shrimp and oysters with remoulade, lemon wedges, and your choice of sides — crusty bread or a bright green salad.
Baked Alternative
  1. Preheat oven to 400°F (200°C). Place dredged seafood on a greased baking sheet, spray lightly with oil, and bake 12–15 minutes until golden and cooked through.

Notes

For healthy swaps, consider using almond meal for a low-carb option or gluten-free flour. Dredged seafood can rest on a wire rack for a few minutes before frying for a crispier finish.