This panko shrimp recipe is one of my favorite ways to cook shrimp. It's surprisingly easy to whip up this delicious main course and can all be done in under 20 minutes.
Panko shrimp are golden brown, light and crispy, and go great with a dipping sauce on the side.
I like to serve mine with a spicy mayo, but feel free to use your favorite sauce.
This is one of my favorite recipes as it's easy and quick and its the best shrimp recipe I've tried.
They're lightly seasoned and coated with flaky Panko breadcrumbs. These crispy fried shrimps are addictive and will be devoured in no time.
These also make a perfect appetizer for pleasing any crowd.
Shrimp: To get an even batch of shrimp, try to use ones that are all the same size. You can use frozen or fresh shrimp. If frozen, make sure to let them defrost first and dry them well. Make sure any frozen shrimp you are using are not precooked.
Panko breadcrumbs: Panko crumbs are gonna be what gives these shrimp's all their crisp. You can use regular bread crumbs, or the seasoned ones if you're feeling like trying something new.
Chili flakes: These are optional but add a good flavor and just the tiniest amount of spiciness. The more you use, the spicier they'll be. You can also sub it out for Cajun seasoning or Old bay seasoning if you prefer.
Oil: For frying. Make sure to use a good frying oil like peanut oil or Avacado oil. You want something that's meant for higher heat points. Not olive oil.
You'll also need a few other ingredients for the batter and frying:
- All purpose flour
- Salt and pepper
- Garlic powder
How to Make Panko Fried Shrimp
Start by putting your raw shrimp in a medium sized bowl and season shrimp with salt and black pepper.
Then grab two two bowls to prep your batter and coating area.
In the first shallow bowl mix together the eggs, flour, salt and pepper, garlic powder and chili flakes (or any other seasoning you're using.)
In a separate shallow dish place your panko bread crumbs.
Working with one shrimp at a time, dip it into the flour mixture, fully coating all of the shrimp.
Then place it into the panko breadcrumbs and make sure to fully coat the shrimp with the breadcrumbs. Gently shake any excess breadcrumbs.
If you want extra crispy shrimp, you can repeat the process an additional time for even more breadcrumbs.
Then, grab a pan and fill it with frying oil about 2 inches deep. Heat it until it gets very hot at around 375 degrees.
Once the oil is hot, you can place a few shrimp at a time to cook, leaving enough space where they aren't touching.
Fry the shrimp over medium high heat until crispy and golden. Just make sure not to over cook, or you'll risk you shrimp turning rubbery and chewy.
Once the cooked shrimp are golden brown, remove from the oil and place on a paper towel covered plate to drain any excess oil.
Serve your crispy panko shrimp with lemon wedges and your favorite dipping sauce, such as cocktail sauce.
Fresh shrimp taste best in nearly any recipe, but aren't always readily available.
If you are buying frozen shrimp, make sure to let the shrimp thaw completely before using.
Make sure you heat oil until is at an appropriate temperature. If the oil is too hot the shrimp might burn and overcook.
If it's too cold the shrimp might absorb excess oil and become greasy.
Try using shrimp that are the same size for easier cooking. Keep in mind that cooking time will vary depending on the size of the shrimp.
Watch the shrimp carefully as they cook and take them out from the oil as soon as they are golden brown.
Crispy Panko Shrimp
This panko shrimp is surprisingly easy and takes under 20 minutes! It makes deliciously light and crispy shrimp that'll satisfy the whole family.
- 1 lb shrimps with tails, shelled and deveined
- ½ teaspoon salt
- ½ teaspoon black pepper powder
- Oil for frying
- !For Batter
- 2 eggs
- ½ cup all-purpose flour
- ½ teaspoon salt
- ½ teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon chili flakes (optional)
- 2 cups Panko breadcrumbs
- In a medium sized bowl place shrimp and season with salt and pepper.
- Grab 2 additional shallow bowls.
- In first bowl place eggs, flour, salt, pepper, garlic powder and chili flakes.
- In second bowl place panko bread crumbs.
- Taking one shrimp at a time, dip into egg mixture coating entirely. Let excess egg drip off of shrimp.
- Then dip into bread crumbs, coating entire shrimp.
- Repeat if desired for extra crispy shrimp.
- Finish coating all shrimp and set aside onto plate.
- Fill pan with frying oil and place over medium high heat. Heat oil until hot.
- Place 3-4 shrimp in pan at a time and fry until golden brown and crispy.
- Remove fried shrimp from oil, and place on plate lined with paper towels to drain.
- Serve hot with favorite sauce or cocktail sauce.
You can use 1 tablespoon of Cajun seasoning or old bay seasoning if desired for more flavor or spice.
Make sure the oil is at an appropriate temperature. Too hot and the shrimp might burn and overcook; too
cold and the shrimps might absorb excess oil and become greasy.
Use shrimp consistent in size. Cooking time will vary depending on the size of the shrimp.
You can store the cooked panko shrimp in an airtight container in the fridge for up to 2 days.
If you want to freeze this recipe, you can store UNCOOKED shrimp up to 3 months. To do this, dip in the egg mixture and panko crumbs first, then freeze the shrimp. Fry in hot oil just before serving.
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