Mohamed Shili This spicy Andouille-Crusted Rock Shrimp is one of my favorites when I want something quick, easy, and totally delicious. It takes just a few ingredients and comes together in about 25 minutes.
I love how the flavors pop—especially with the andouille sausage and the tangy taste of lemon zest. To make it extra special, I like to top it with minced chives. It’s simple, fun, and always makes me feel like I’m treating myself.
Recipe Ingredients
- 3/4 cup plus 2 tablespoons good quality olive oil
- 1 link fresh andouille sausage, meat removed from casing and crumbled
- 2 tablespoons minced shallots
- 1 tablespoon minced garlic
- 2 cups breadcrumbs or Panko (fresh or store-bought), finely ground
- 2 teaspoons Emeril’s Italian Essence or other Italian seasoning
- Zest of 1 lemon plus juice of 2 lemons
- 1 cup dry white wine
- Salt and pepper
- 1 to 1 1/2 pounds Florida rock shrimp, shell-on, split and de-veined (about 2 dozen)
- 1 tablespoon Worcestershire sauce
- 1/4 cup minced fresh parsley
- 2 tablespoons unsalted butter
- 1/4 cup minced chives or chervil
How To Make Andouille-Crusted Rock Shrimp
- Prep Your Cooking Method: If using the oven, position the top rack near the broiler and line a baking sheet with aluminum foil. For grilling, preheat to medium-high heat and line the grates with foil if needed.
- Cook the Sausage: Heat a skillet over medium heat with 1 tablespoon of olive oil. Add the sausage, breaking it into small pieces, and cook for 3 minutes. Stir in the shallots and garlic, cooking until the sausage browns, about 4 minutes more. Remove from heat.
- Mix the Crust: In a bowl, combine breadcrumbs, Italian seasoning, and lemon zest. Add the cooked sausage mixture and toss until just combined. Gradually add up to 3/4 cup olive oil and 1/2 cup white wine, mixing until the mixture is moist but not soggy. Season with salt and pepper to taste.
- Season the Shrimp: Drizzle the shrimp with olive oil and season lightly with salt and pepper.
- Oven Method: Place shrimp shell-side down on the prepared baking sheet. Broil for 2 minutes until they start to turn opaque. Spoon crust over each shrimp, pressing gently.
- Grill Method: Place shrimp shell-side down on the grill. Cook for 3-5 minutes until they start to curl and turn opaque. Spoon crust over each shrimp, pressing gently.
- Finish Cooking: Cook for an additional 2-3 minutes until the crust is golden and shrimp are cooked through. Remove and cover with foil if needed.
- Make the Sauce: In a saucepan, combine lemon juice, Worcestershire sauce, and 1/2 cup white wine. Bring to a boil, reduce for 4-5 minutes, then stir in parsley and shallots. Cook 1-2 minutes more.
- Finish with Butter and Herbs: Remove sauce from heat, stir in butter one tablespoon at a time until smooth. Add chives or chervil, let steep 1 minute, then spoon over shrimp. Serve and enjoy!
Recipe Tips
- Crust Texture: Use panko breadcrumbs for a lighter, crisper crust. Regular breadcrumbs can make the coating too dense.
- Ingredient Selection: Choose high-quality Andouille sausage for authentic flavor. Avoid smoked sausages that lack the spicy kick.
- Temperature Control: Fry at 350°F to prevent the crust from burning before cooking through. Adjust heat as needed.
- Coating Technique: Don’t overcoat the shrimp; a light, even layer ensures the shrimp flavor shines through.
- Serving Suggestion: Serve immediately after frying for the crispiest texture. Garnish with fresh parsley or lemon wedges.
Check out More Recipes:
Andouille-Crusted Rock Shrimp
Course: AppetizerCuisine: CajunDifficulty: Medium4
servings20
minutes15
minutes250
kcalThis spicy Andouille-Crusted Rock Shrimp is one of my favorites when I want something quick, easy, and totally delicious. It takes just a few ingredients and comes together in about 25 minutes. I love how the flavors pop—especially with the andouille sausage and the tangy taste of lemon zest. To make it extra special, I like to top it with minced chives. It’s simple, fun, and always makes me feel like I’m treating myself.
Ingredients
3/4 cup plus 2 tablespoons good quality olive oil
1 link fresh andouille sausage, meat removed from casing and crumbled
2 tablespoons minced shallots
1 tablespoon minced garlic
2 cups breadcrumbs or Panko (fresh or store-bought), finely ground
2 teaspoons Emeril’s Italian Essence or other Italian seasoning
Zest of 1 lemon plus juice of 2 lemons
1 cup dry white wine
Salt and pepper
1 to 1 1/2 pounds Florida rock shrimp, shell-on, split and de-veined (about 2 dozen)
1 tablespoon Worcestershire sauce
1/4 cup minced fresh parsley
2 tablespoons unsalted butter
1/4 cup minced chives or chervil
Directions
- Prep Your Cooking Method: If using the oven, position the top rack near the broiler and line a baking sheet with aluminum foil. For grilling, preheat to medium-high heat and line the grates with foil if needed.
- Cook the Sausage: Heat a skillet over medium heat with 1 tablespoon of olive oil. Add the sausage, breaking it into small pieces, and cook for 3 minutes. Stir in the shallots and garlic, cooking until the sausage browns, about 4 minutes more. Remove from heat.
- Mix the Crust: In a bowl, combine breadcrumbs, Italian seasoning, and lemon zest. Add the cooked sausage mixture and toss until just combined. Gradually add up to 3/4 cup olive oil and 1/2 cup white wine, mixing until the mixture is moist but not soggy. Season with salt and pepper to taste.
- Season the Shrimp: Drizzle the shrimp with olive oil and season lightly with salt and pepper.
- Oven Method: Place shrimp shell-side down on the prepared baking sheet. Broil for 2 minutes until they start to turn opaque. Spoon crust over each shrimp, pressing gently.
- Grill Method: Place shrimp shell-side down on the grill. Cook for 3-5 minutes until they start to curl and turn opaque. Spoon crust over each shrimp, pressing gently.
- Finish Cooking: Cook for an additional 2-3 minutes until the crust is golden and shrimp are cooked through. Remove and cover with foil if needed.
- Make the Sauce: In a saucepan, combine lemon juice, Worcestershire sauce, and 1/2 cup white wine. Bring to a boil, reduce for 4-5 minutes, then stir in parsley and shallots. Cook 1-2 minutes more.
- Finish with Butter and Herbs: Remove sauce from heat, stir in butter one tablespoon at a time until smooth. Add chives or chervil, let steep 1 minute, then spoon over shrimp. Serve and enjoy!
