Panko Shrimp (VIDEO)

A bowl of fried panko shrimp with shredded cabbage and lemon.

5 from 12 votes

These Japanese fried panko shrimp are crispy, delicious, and so easy to make at home! Follow me technique to make these authentic fried shrimp just like you'd get in Japan

Prep Time20

Cook Time10

Total Time30

Course: Main Course

Cuisine: Japanese

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
1 quart neutral oil for frying; I like avocado oil or canola oil

US Customary - Metric

Instructions

Cut the shrimp horizontally in small cuts about 2 inches apart across the underside of the shrimp to straighten the shrimp out. Season the shrimp with salt and pepper.
Set up your dredging station: In bowl 1, mix together eggs, flour, water, salt, pepper, and garlic powder until the wet 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.
Dredge shrimp in panko breadcrumbs (bowl 2). Coat the shrimp completely with the panko, using your hands to press the panko into the shrimp so it sticks. Repeat until all the shrimp are coated. Let the shrimp rest on a tray or rack while you heat up your oil.
In a large wok or heavy bottomed pot, heat the oil to 350F. Fry for 2-3 minutes until deep golden brown and remove to a wire rack to drain the excess oil. Serve with optional fresh lemon and enjoy!

Video

Notes

shrimp (deveined with tail on) - use the largest raw, deveined shrimp you can find (I used U12 and they were perfect; U16 would work great too!) Leave the tails on for easier eating! If using frozen shrimp, make sure they are completely thawed before seasoning.
panko breadcrumbs - Panko breadcrumbs are lighter and flakier than regular breadcrumbs, which means less oil absorption when fried - resulting in light and crispy Panko Shrimp. This is a KEY ingredient for this recipe and I do not recommend using anything else.

Make sure to pat the shrimp dry as possible before seasoning. This will help the seasonings adhere better.

Rest the shrimp after dredging (for 10-15 minutes) - it will help the wet batter and panko adhere better, so it doesn't fall off during frying.

Use a thermometer to monitor the temperature of the oil closely - if it drops below 300F, the shrimp will absorb too much of the oil and turn soggy/oily. Make sure the oil stays between 325-350; otherwise, remove the shrimp and fry in smaller batches.

Storage - Store any leftover Panko Shrimp in an airtight container in the refrigerator for up to 3-4 days. Panko Shrimp tests best fresh - I don't recommend making them ahead of time. They will soften as they sit in the refrigerator. Reheat in the air fryer at 375 for 5-7 or until warmed through to restore crispiness, or reheat until warmed through in the microwave.

Nutrition