Crispy Cheesy Garlic Shrimp Bombs: The Ultimate Gooey Seafood Appetizer

If you’re looking for a show-stopping appetizer that combines succulent shrimp, melty cheese, and a crispy, garlicky crust, these Crispy Cheesy Garlic Shrimp Bombs are about to become your new favorite. Imagine juicy, butterflied shrimp wrapped around gooey mozzarella cubes, then coated in a seasoned Parmesan-panko crust and fried (or air-fried) to golden perfection. When you bite in, you get that satisfying crunch followed by a burst of cheesy, garlicky goodness. They’re perfect for game days, dinner parties, holidays, or just treating yourself on a weeknight.

This recipe serves about 4-6 people as an appetizer (roughly 20-24 shrimp bombs, depending on shrimp size). Prep time is around 20-25 minutes, with cooking in just 5-10 minutes. Let’s dive in!

Ingredients

For the shrimp and filling:

• 1 lb (about 450g) large raw shrimp (16-20 count per pound), peeled, deveined, and butterflied (tail on for easy handling and presentation)
• 6-8 oz fresh mozzarella cheese, cut into small cubes (about ¾-inch pieces—one cube per shrimp)
• Salt and freshly ground black pepper, to taste

For the crispy coating:

• ½ cup all-purpose flour (or gluten-free flour blend if needed)
• 2 large eggs, lightly beaten (add a splash of milk or water for easier dipping)
• 1 cup panko breadcrumbs (Japanese-style for extra crunch—regular breadcrumbs work too)
• ½ cup freshly grated Parmesan cheese (adds nutty, salty flavor)
• 1 tsp garlic powder (or 2 tsp minced fresh garlic for bolder taste)
• ½ tsp smoked paprika (for a subtle smokiness and color)
• ½ tsp dried Italian seasoning (or a mix of oregano, basil, and thyme)
• ¼ tsp cayenne pepper or red pepper flakes (optional, for a little kick)
• Pinch of salt and black pepper

For cooking and garnish:

• Vegetable oil or neutral oil (like canola or avocado) for deep frying—enough to submerge the shrimp (about 2-3 inches in the pan)
• Air fryer option: Cooking spray (olive oil or avocado spray works great)
• Fresh chopped chives, parsley, or green onions for garnish
• Lemon wedges for serving (highly recommended—the bright acidity cuts through the richness)

Step-by-Step Instructions

1. Prep the shrimp
   Pat the shrimp dry with paper towels—this helps the coating stick better and prevents sogginess. Butterfly each shrimp by making a shallow cut along the back (where the vein was removed), opening it up like a book without cutting all the way through. Season lightly with salt and pepper. Place a mozzarella cube right in the center of each butterflied shrimp, then gently fold the shrimp closed around the cheese to encase it. Press lightly to help it hold together. If any shrimp won’t stay closed, you can secure with a toothpick (remove before serving).
2. Set up your dredging station
   Line up three shallow bowls or plates:

• Bowl 1: All-purpose flour (season with a pinch of salt and pepper).
• Bowl 2: Beaten eggs.
• Bowl 3: Mix together the panko breadcrumbs, grated Parmesan, garlic powder, paprika, Italian seasoning, cayenne (if using), and salt/pepper. This seasoned mix is what gives the bombs their irresistible garlicky, cheesy crunch.

1. Coat the shrimp bombs
   Work in small batches to keep things neat. Dredge each stuffed shrimp in the flour, shaking off excess. Dip into the beaten egg, letting any extra drip off. Finally, press firmly into the breadcrumb mixture, coating all sides generously. The key is to press the coating on so it adheres well and creates that thick, crispy shell. Place coated shrimp on a plate or wire rack—don’t let them touch, or the coating might stick together.
2. Cook to golden perfection
   Deep frying method (classic crispy results): Heat oil in a deep pan or fryer to 350°F (175°C). Fry the shrimp in batches (don’t overcrowd) for 2-3 minutes per side, or until the coating is deep golden brown and the shrimp are cooked through (they’ll turn pink and opaque). The cheese should start to ooze slightly when done. Drain on a paper towel-lined plate or wire rack to stay crispy.
   Air fryer method (lighter and hands-off): Preheat your air fryer to 400°F (200°C). Lightly spray the coated shrimp with oil on both sides. Arrange in a single layer in the basket (work in batches if needed). Air fry for 8-10 minutes, flipping halfway through, until golden and crispy. The cheese will be perfectly melty inside.
3. Finish and serve
   While still hot, sprinkle generously with chopped fresh chives or parsley for color and freshness. Serve immediately with lemon wedges on the side—the citrus really balances the richness. These are best enjoyed piping hot when the cheese pulls into glorious strings!

Pro Tips for Success

• Use fresh mozzarella for the best melt—low-moisture varieties hold up better if you’re worried about leakage.
• If the cheese starts oozing out during cooking, it’s a good sign it’s melty—just don’t overcook or it might escape completely.
• Make ahead: Coat the shrimp up to a few hours in advance, cover, and refrigerate until ready to cook.
• Variations: Swap mozzarella for cheddar or pepper jack for a spicier twist. Add minced fresh garlic or chopped jalapeños to the breadcrumb mix for extra flavor.
• Storage: Leftovers (if any!) can be reheated in the air fryer at 375°F for 3-4 minutes to crisp up again.

These Crispy Cheesy Garlic Shrimp Bombs are pure comfort food with a seafood twist—crispy, cheesy, garlicky, and impossible to stop at just one. Pair them with a simple dipping sauce like garlic aioli, marinara, or spicy sriracha mayo if you want to take them over the top. Your family and friends will be begging for the recipe!

Enjoy, and happy cooking! 🧄🧀🍤

Feel free to add your own photos when posting, and let me know if you’d like adjustments for dietary needs (e.g., gluten-free or baked version).