Crispy and Crunchy Panko Shrimp

This hearty Panko Shrimp recipe transforms ordinary shrimp into a crispy, crunchy delight that works beautifully as an appetizer, main course, or side dish. The golden, crunchy coating provides the perfect contrast to the tender, juicy shrimp inside.

I first made this panko shrimp for a last minute dinner party when I was short on time, and it disappeared from the serving platter within minutes. Since then, it's become my go to impressive dish when I need something that looks fancy but requires minimal effort.

Ingredients

• Raw Shrimp: the star of the show, make sure to get them peeled, deveined and tails removed for easier eating
• All Purpose Flour: creates the base coat that helps the egg and panko adhere properly to the shrimp
• Salt: enhances all the flavors and brings out the natural sweetness of the shrimp
• Pepper: adds a subtle kick that complements the delicate shrimp flavor
• Garlic Powder: infuses a savory note throughout the coating without overwhelming the shrimp
• Panko Breadcrumbs: Japanese style breadcrumbs that create an exceptionally light and crispy texture compared to regular breadcrumbs
• Large Eggs: act as the glue that helps the panko stick perfectly to the shrimp
• Oil for frying: creates that beautiful golden crust, use a neutral oil with a high smoke point

Step-by-Step Instructions

Prepare the Oil:

Heat approximately 2 inches of oil in a large pot to exactly 350 degrees F, or use a deep fryer for more consistent temperature control. The precise temperature ensures your shrimp cook quickly without absorbing excess oil.

Set Up Dredging Station:

Create three separate bowls one with the flour, salt, pepper and garlic powder whisked together, another with beaten eggs, and a third with panko breadcrumbs. This assembly line approach makes the coating process efficient and less messy.

Coat the Shrimp:

First dust each shrimp completely in the seasoned flour mixture, shaking off any excess. Then dip into the beaten eggs, allowing extra to drip off. Finally, press firmly into the panko breadcrumbs, packing them onto the surface to create a substantial, even coating that will become perfectly crispy.

Fry to Golden Perfection:

Carefully place the coated shrimp into the hot oil, being careful not to overcrowd the pot. Fry for approximately one minute per side until they develop a beautiful golden brown exterior. The quick cooking time preserves the juicy tenderness of the shrimp.

Drain and Rest:

Transfer the fried shrimp to a paper towel lined plate to absorb excess oil. Allow them to cool for a few minutes before serving, which helps the coating set and prevents burning your mouth on the hot shrimp.

My absolute favorite thing about this recipe is how the panko creates such a satisfying crunch while still letting the sweet flavor of the shrimp shine through. Every time I make this, I'm reminded of a beachside restaurant my family visited on vacation where we first discovered perfectly fried shrimp.

Best Dipping Sauces

The crispy exterior of these panko shrimp makes them perfect candidates for dipping. While they're delicious on their own, pairing them with the right sauce elevates them to another level entirely. My family's favorite is a simple mixture of mayonnaise, sriracha, and a squeeze of lime juice. For something more traditional, cocktail sauce provides that classic tangy contrast. Sweet chili sauce offers a perfect balance of sweet and heat that complements the natural sweetness of the shrimp. When serving these at parties, I often provide all three options and watch as guests mix and match to find their perfect combination.

Storage and Reheating

While these panko shrimp are absolutely best when freshly made, leftovers can be stored in an airtight container in the refrigerator for up to three days. To reheat, avoid the microwave which will make the coating soggy. Instead, place them on a baking sheet in a preheated 375°F oven for about 7 10 minutes until heated through and crispy again. For the best texture when reheating, place them on a wire rack over the baking sheet to allow air circulation around the entire shrimp. If you know in advance you'll have leftovers, consider slightly undercooking the shrimp you plan to store so they don't become overcooked when reheated.

Serving Suggestions

These versatile panko shrimp can be presented in numerous ways depending on the occasion. For an elegant appetizer, arrange them on a platter with lemon wedges and fresh herbs, accompanied by small bowls of dipping sauces. As a main course, serve with a side of coconut rice and steamed vegetables for a complete meal. They also make excellent tacos when tucked into warm tortillas with crunchy slaw and avocado. For a fun twist, slice them and add to a fresh salad with mango and cucumber for a refreshing summer meal. When I'm entertaining, I often serve them with wooden picks inserted for easy grabbing at parties.

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Frequently Asked Questions

→ What type of shrimp is best for this dish?

Raw shrimp that is peeled, deveined, and tails removed works best for even coating and frying.

→ How do I ensure the breading sticks to the shrimp?

Coat the shrimp in flour first, then dip in beaten eggs, and finally press firmly into the panko breadcrumbs for better adhesion.

→ What is the recommended frying temperature?

The oil should be heated to 350°F for optimal frying results.

→ Can I use a different oil for frying?

Yes, vegetable oil, canola oil, or peanut oil all work well for frying this dish.

→ How do I store leftovers?

Refrigerate leftovers in an airtight container for up to three days to maintain freshness.