Crispy Shrimp with Herby Orzo Salad

Crispy shrimps with herby orzo salad.

This recipe is with main ingredient


Crispy Shrimp with Caper Relish & Marinara

Course: Main Course
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Servings: 4 people
Author: Bobby Parrish


For the Marinara Sauce:

  • 1 medium size onion chopped
  • 5 cloves of garlic finely diced
  • 2 carrots peeled & chopped
  • 1 stalk of celery chopped
  • 1 teaspoon dried thyme
  • 1 tablespoon capers drained from their liquid
  • 1/4 teaspoon red pepper flakes
  • 3 tablespoons tomato paste
  • 1/2 cup red wine
  • 28 ounce can whole or chopped san marzano tomatoes
  • 2 tablespoons honey
  • 2 tablespoons freshly chopped basil or parsley
  • Kosher salt
  • Freshly cracked pepper
  • Extra virgin olive oil

For the Caper Relish:

  • ¼ cup large capers drained and roughly chopped
  • 1 small clove of garlic finely grated or minced
  • 1 tablespoon freshly parsley chopped
  • Zest of half a lemon and orange
  • 2 teaspoons lemon juice
  • 3 tablespoon Extra virgin olive oil
  • ¼ teaspoon kosher salt
  • Couple cracks of fresh pepper

For the Shrimp:

  • 8 large shrimp cleaned and shells removed
  • 1 cup panko breadcrumbs
  • ¼ cup fresh parsley chopped
  • 1 cup all purpose flour
  • 2 eggs beaten w/ 1 tablespoon of water


  1. Pre-heat a large heavy bottom pot over medium heat with 3 tablespoons of EVOO. Add the onion and next 3 ingredients along with 1/2 teaspoon of salt and a couple cracks of pepper. Cook for 7 minutes then add the next 4 ingredients. Cook 4 minutes so the base can develop deep flavors. Add the wine and stir well. Cook for 3-5 minutes until almost all the wine has reduced. Add the tomatoes along with 1 cup of water. Season with 1 teaspoon of salt and some pepper. Bring to a simmer and let cook uncovered for 30-40 minutes. After 20 minutes stir in the honey and check for seasoning. It is probably going to need more salt. If the sauce gets too thick, add more water. Using a hand blender or regular blender, puree the sauce so it is smooth. Add the fresh basil or parsley and check for seasoning. Can be made days ahead of time.
  2. While the sauce is cooking, make the caper relish by combining all the ingredients in a bowl and mix well. Set aside.
  3. Season the shrimp with 1 teaspoon of salt and a couple cracks of pepper. Add the panko breadcrumbs to a bowl and season them with 1 teaspoon of salt, a couple cracks of pepper, and the chopped parsley. Dredge the shrimp in the flour and shake off any excess. Next place the shrimp in the eggs and shake off any excess. Lastly, dredge the shrimp the seasoned panko mixture, make sure it is well coated and move to a plate. Pre-heat a non-stick pan over medium heat with 2 tablespoon of oil for 3 minutes. Cook the shrimp for 3-4 minutes on each side and remove from heat.
  4. Boil some pasta, drain, and toss with the marinara sauce. Plate the pasta with some shrimps and caper relish on the side.

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