1 serving

    1. Peel and devein shrimp.
    2. Butterfly shrimp and pace between two pieces of plastic wrap. Lightly pound shrimp with kitchen mallet (or small sautee pan) until ¼ thick.
    3. Set up three pans for breading station. Set the first pan with flour, the second with beaten eggs, the third with Whisps Italian Crumbs.
    4. Heat Olive Oil in large cast iron pan until it reaches 325 degrees.
    5. Dredge shrimp in flour and dust of excess, place shrimp in egg mixture and shake off excess, finish shrimp in Whisps Italian Crumbs and dust of excess.
    6. Lightly fry shrimp in olive oil until GBD (Golden Brown and Delicious) approximately 45 seconds per side.
    7. Season shrimp with salt and place on a paper towel to drain.
    8. Heat a sautee pan on medium heat.
    9. Mince garlic.
    10. Melt butter in a small pan and sautee garlic until softened approximately 3 minutes.
    11. Split wedge roll and brush liberally with garlic butter.
    12. Place roll in pre-heated pan and toast until crisp.
    13. Place shrimp in sautee pan and top with marinara, grated parmesan, and shredded mozzarella.
    14. Place under the broiler until cheese is melted and browned (approximately 3-4 minutes)
    15. Transfer Shrimp to toasted wedge roll


    • 5 Shrimp (31/40), Peeled, Deveined
    • ½ cup Flour (or fine Almond Flour)
    • 1 cup Whisps Italian Crumbs
    • 2 Eggs, beaten
    • 4 cups Olive Oil, for frying
    • 1 cup Marinara Sauce (Favorite Store Brand)
    • 1 cup Grated Parmesan
    • 2 cups Shredded low moisture Mozzarella
    • ½ stick Butter
    • 4 cloves Garlic
    • 1 Wedge (sub) roll 12"
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