Panko Shrimp

Print Recipe

5 from 12 votes

These panko shrimp are crispy, delicious, and so easy to make at home!

Prep Time20

Cook Time10

Servings:

Author: Chris Joe

Ingredients

Shrimp

1 lb shrimp tails on, shelled & deveined
1/2 tsp salt
1/4 tsp black pepper or to taste

Batter

2 eggs
1/2 cup all-purpose flour
1/4 cup water
1/2 tsp kosher salt
1/2 tsp black pepper
1 tsp garlic powder
2 cups panko breadcrumbs

US Customary - Metric

Instructions

Shell and devein the shrimp (if they are not already shelled and deveined). Cut shrimp horizontally across the underside of the shrimp to straighten the shrimp out. Season with salt and pepper.
Set up your dredging station! In bowl 1, mix together eggs, flour, water, salt, pepper, and garlic powder until the batter is slightly looser than pancake batter. In bowl 2, set aside panko breadcrumbs.
Dip shrimp in the wet batter (bowl 1) and let any excess batter drip off. Make sure your shrimp is completely coated.
Dredge shrimp in panko breadcrumbs (bowl 2). Coat the shrimp completely with the panko, using your hands if necessary. You don't want any bald spots! Let the shrimp rest on a tray or rack while you heat up your oil.
Heat frying oil to 350F. Fry for 2-3 minutes and remove. Serve with optional fresh lemon and enjoy!

Notes

For Panko Shrimp, I would recommend the largest shrimp you can buy. In the United States, shrimp are typically sold by the pound. I used U-12 shrimp for this recipe (12 shrimp per pound), and had amazing results! If you can't find shrimp this large in your area, U-16 size shrimp will work, too.

You can use fresh or frozen shrimp, but make sure it is RAW! They will need to be deshelled/deveined; if frozen, make sure the shrimp has defrosted completely before cooking.

After your shrimp are peeled and deveined, make sure to pat your shrimp dry with a towel prior to seasoning with salt and pepper. You want to make the shrimp as dry as possible and remove any excess moisture prior to seasoning and frying.

Once the shrimp are dredged in the seasoning mix, let them rest for 10-15 minutes while the oil heats up. This helps the batter stick to the shrimp when frying!

Panko breadcrumbs differ from your regular breadcrumbs due to their light and flaky texture. You can find them at most Asian or Western grocery stores. This is a KEY ingredient (hence the name), so I do not recommend substituting this.

My favorite neutral oil is avocado oil, but you can also use canola or vegetable oil! I don’t use olive oil when frying for two reasons: 1. It has a low burning point and 2. The flavor profile does not go well with the food.

Once you start, Panko Shrimp will come together very quickly! Set up your station with your bowls of batter and panko breadcrumbs, as well as a rack or plate to rest your dredged shrimp while heating up the oil.

I highly recommend you use a thermometer to keep an eye on the temperature. Frying Panko Shrimp at a lower temperature will result in too much moisture (AKA SOGGY!) Make sure your oil stays between 325-350F; if needed, cook your Panko Shrimp in batches.

Nutrition