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Panko Fried Shrimp Recipe
Ash Tyrrell

Panko Fried Shrimp Recipe

I still remember the first time I made panko fried shrimp at home, and I honestly couldn't believe how close it tasted to the restaurant version. I had a bag of shrimp sitting in my freezer and a half-used box of panko crumbs, and within twenty minutes I had a plate of golden, crackly shrimp that disappeared before I could even plate them properly.
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Prep Time 10 minutes
Cook Time 15 minutes
Ingredients Method Notes

Ingredients
  

  • Large shrimp peeled and deveined – I always look for large or jumbo shrimp since they hold up better in hot oil and stay juicy inside.
  • Sea salt – this brings out the natural sweetness of the shrimp without overpowering it.
  • Black pepper – freshly cracked pepper adds a mild warmth that balances the crunch.
  • All-purpose flour – this creates the base layer that helps the egg and panko stick properly.
  • Egg beaten – acts as the glue between the flour coating and the panko crumbs.
  • Panko breadcrumbs – these Japanese-style crumbs are lighter and airier than regular breadcrumbs so I always reach for them when I want maximum crunch.
  • Vegetable or canola oil – neutral oils handle high heat well and won't compete with the shrimp's flavor.

Method
 

  1. I pat each shrimp completely dry with paper towels before doing anything else. Any extra moisture on the surface stops the flour from sticking properly. This one small step makes a noticeable difference in how crisp the final coating turns out.
  2. In a shallow bowl, I mix the flour with sea salt and black pepper until it's evenly combined. This seasoned flour is the very first layer of flavor the shrimp gets. I toss the dried shrimp in it, shaking off any excess before moving on.
  3. Next, I dip the floured shrimp into the beaten egg, making sure each piece is fully coated. The egg acts as the glue that holds the panko crumbs in place during frying. I let any drips fall back into the bowl before the next step.
  4. I press each shrimp gently into the panko crumbs, turning it a few times so every side is covered. Pressing rather than just rolling helps the crumbs really cling on. This is the step that gives the shrimp its signature crunchy shell.
  5. I heat the oil to around 350-375°F in a large skillet before adding the shrimp in small batches. Each piece fries for about a minute and a half to two minutes per side, until deeply golden. I never crowd the pan, since that drops the oil temperature and leads to soggy shrimp.
  6. Once golden, I lift the shrimp out with tongs and set them on a wire rack to drain. This keeps the bottom from steaming and going soft the way paper towels sometimes can. A quick pinch of extra salt while they're still hot finishes them off perfectly.

Notes

  • I always use a thermometer for the oil, because guessing the temperature is the easiest way to end up with greasy shrimp.
  • I keep one hand for the wet ingredients and one hand for the dry ones, so my fingers don't turn into a breaded mess.
  • I fry in small batches of five or six shrimp at a time to keep the oil temperature steady.
  • I season the flour generously, since that's really where a lot of the flavor comes from.
  • I let the shrimp rest on a wire rack for a minute before serving so the coating sets and stays crunchy.