Description
Crispy panko shrimp brings golden, crunchy perfection to seafood lovers’ tables with a restaurant-quality crunch. Delicate shrimp get enveloped in light, airy breading that promises a delightful bite you cannot resist.
Ingredients
Scale
Main Proteins:
- 1 lb (454 grams) large shrimp, peeled and deveined (tails on or off)
Coating and Seasoning:
- ½ cup (60 grams) all-purpose flour
- 2 large eggs
- 1 cup (120 grams) panko breadcrumbs
- ½ teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon garlic powder
- ½ teaspoon paprika (optional, for extra flavor)
Cooking and Serving:
- 1 cup (240 milliliters) vegetable oil (for frying)
- Lemon wedges (for serving)
- Your favorite dipping sauce (cocktail sauce, tartar sauce, or spicy mayo)
Instructions
- Assemble three separate vessels: one filled with seasoned flour, another with whisked eggs, and the third containing panko breadcrumbs enhanced with aromatic spices like salt, pepper, garlic powder, and paprika.
- Methodically transform each shrimp by first dusting with flour, ensuring complete coverage, then submerging in egg wash, and finally enrobing with the spiced panko mixture, gently pressing to secure the crispy coating.
- Warm a spacious skillet with cooking oil, bringing the temperature to a precise 350F (175C), creating an ideal environment for achieving a perfectly golden exterior.
- Carefully introduce shrimp into the hot oil, working in controlled batches to maintain optimal cooking conditions, and fry until each piece develops a rich, amber-toned crust, approximately 2 minutes per side.
- Extract the golden-brown shrimp using a perforated utensil, allowing excess oil to drain onto absorbent paper towels, which will help preserve the delicate, crispy texture.
- Allow the fried shrimp to rest momentarily, letting the residual heat settle and the coating become uniformly crunchy before serving.
Notes
- Ensure shrimp are completely dry before coating to help panko adhere perfectly and create a crispy exterior without soggy breading.
- Select large or jumbo shrimp for best texture and easier handling during the coating process.
- Maintain consistent oil temperature around 350F to prevent greasy or undercooked shrimp, using a digital thermometer for accuracy.
- Transform this recipe into a gluten-free version by substituting all-purpose flour with rice flour and using gluten-free panko breadcrumbs for those with dietary restrictions.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Appetizer, Snacks
- Method: Frying
- Cuisine: Japanese
Nutrition
- Serving Size: 4
- Calories: 120
- Sugar: 24 g
- Sodium: 250 mg
- Fat: 0 g
- Saturated Fat: 0 g
- Unsaturated Fat: 0 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 0 g
- Protein: 1 g
- Cholesterol: 0 mg