Crispy Panko Shrimp
These golden, Crispy Panko Shrimp are juicy and delicious. They can be made in just 30 minutes and served with a wedge of lime and dipping sauce, perfect as a side dish, appetizer, or for parties.
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I'm going panko crazy at the moment. I first used panko in this Japanese chicken Katsu curry recipe and it was a hit! Since then, I've made oven-baked panko chicken drumsticks and moved on to shrimp!
You may also enjoy these: Coconut Fried Rice with Shrimp, Shrimp Pineapple Fried Rice, Thai Shrimp Coconut Curry, Shrimp Yaki Udon Recipe, and Skinny Firecracker Shrimp with Broccoli.
Why This Recipe Works
- This crispy panko shrimp is the perfect side option if you are looking for a delicious restaurant-style appetizer.
- These panko shrimp are crispy on the inside and juicy and moist on the inside.
- Serve it buffet-style with these Asian-style sides: Chinese Takeaway Salt and Pepper Chicken Wings and Spicy Asian Cucumber Salad.
- Double or triple the recipe to feed more people.
Crispy Panko Shrimp Ingredients
See the recipe card for full information on ingredients and quantities.
- Large shrimp: For this crispy panko shrimp recipe, you can use fresh or frozen shrimp (make sure you clean them beforehand). Defrost frozen shrimp before coating them with batter.
- Eggs: Are used to make a batter to coat the shrimps.
- Plain flour: This is the second ingredient needed to make the batter.
- Panko: Once the shrimp are coated in batter, they are dipped into the panko to create a delicious, crispy crust.
- Garlic seasoning: Adds flavor to the batter.
- Salt and paprika: Enhances the flavor of each ingredient in the recipe.
- Oil - The Shrimp can be fried in vegetable or sunflower oil.
Tips and Substitutions
- Shrimp: If you use frozen shrimp, ensure they are fully defrosted before you coat them with batter and panko. If they are frozen, the batter may not stick, resulting in soggy shrimp.
- Oil: Ensure the oil is hot before adding the shrimp to the pan. If the oil is not hot, the batter will soak up excess oil and not be crispy. Cook the shrimp on medium heat to avoid burning.
- Cooking: Bake the shrimp in the oven or air fry for a healthier alternative.
- Panko: You can swap panko with breadcrumbs or coconut flakes as an alternative.
How to Make Crispy Panko Shrimp
- Add plain flour to a medium-sized bowl. Season it with a pinch of garlic seasoning, salt to taste, and paprika to taste and mix. Crack one egg open into the same bowl and mix well.
2. Coat one shrimp in the egg and flour mixture.
3. Then, coat the shrimp in panko breadcrumbs.
4. Repeat this step for the remaining shrimp.
5. Heat oil in a pan.
6. Cook for 2-3 minutes on each side or until done.
7. Finally, serve crispy panko shrimp with a wedge of lime and your favorite dipping sauce or Sticky Honey Sriracha Sauce and Quick Japanese Edamame Salad.
Recipe FAQs
Panko is a flaky Japanese-style breadcrumb made from crustless white bread. It is lighter in color than breadcrumbs, absorbs less grease, and stays crispier for longer. You can find panko at East Asian supermarkets or order it online. Â
Start by washing the shrimp. Then, remove the head and shell from the shrimp.
Next, you will need to devein the shrimp. Use a knife to slice the center of the back of the shrimp slightly to remove each vein (do not cut the shrimp in half). Give the shrimp a quick wash and get ready to cook!
More Tasty Shrimp Recipes
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Crispy Panko Shrimp
Equipment
- Pan
Ingredients
- 1 cup of large shrimp
- 1 egg
- 4 tablespoon of plain flour
- ¼ cup milk
- ¾ cup of panko
- A pinch of garlic seasoning
- Salt to taste
- Paprika to taste
- Vegetable/Sunflower oil
Instructions
- Add plain flour, a pinch of garlic seasoning, salt to taste and paprika to taste to a medium-sized bowl.
- Crack one egg into the same bowl, pour in milk and stir to make the batt
- Add one shrimp to the batter and make sure it is fully coated. Then, coat the shrimp in panko and set aside. Repeat this step for the remaining shrimp.
- Heat oil in a pan and cook for 2-3 minutes on each side or until done.
- Serve with a wedge of lime and your favourite dipping sauce.
Notes
- Oil: Heat the oil before adding the shrimp to the pan. If the oil isn't hot enough, the batter will absorb too much oil and won't be crispy. Cook the shrimp on medium heat to avoid burning.
- Shrimp: If using frozen shrimp, ensure they're fully defrosted before coating them with batter and panko. Otherwise, the batter will not cook properly, resulting in soggy shrimp.
