Red Pesto Shrimp


Take your Friday Fish Fry to the next level with a spin on a classic fried shrimp. Red pesto can use either red peppers or tomato as a base to create the flavor profile of your choosing.


40 Large Shrimp (10-15 count), tail on, peeled and deveined, butterflied
3 Cups Golden Dipt Pre-Dipt
2 Cups Cool Water
½ Cup Prepared Red Pepper or Tomato Pesto
3 Cups Golden Dipt Panko Breadcrumbs
2 Tbsp. Fresh Parsley, Finely Chopped
1 Cup Caesar salad, or Romaine Lettuce
Lemon Wedge for Garnish
Grape Tomatoes for Garnish


1. Pour 1 1/2 cups of dry Pre-Dipt into a 2” half pan and set aside. In a medium bowl, whisk together water and pesto. Whisk in remaining 1 ½ cups of Pre-Dipt until smooth and set aside. In another 2” half pan, combine Panko with parsley. Stir until well blended. Set aside.
2. To Bread Shrimp: Use one hand to hold one shrimp by the tail, then dip it into dry Pre-Dipt. Use the other hand to coat the shrimp completely, leaving the tail uncoated. Next dip the shrimp into the pre-wash using the same technique. Transfer the same shrimp to the panko mixture and coat completely, pressing the crumbs into the shrimp if necessary. Transfer shrimp to a lined half sheet pan. Repeat process with remaining shrimp. Refrigerate or freeze shrimp until ready to fry.
3. Fry 5 shrimp per order in 350-degree oil for about 3 minutes or until golden brown. Drain on paper towels and serve over romaine heart leaves drizzled with prepared Caesar dressing and grape tomatoes for garnish.

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