Crispy Panko Fried Shrimp Recipe

These Crispy Panko Fried Shrimp crunchy panko shrimp are seasoned with easy-to-find spices and coated with panko mixture. They are also fried to perfection! You’ll enjoy these as a main dish, appetizer, or side dish.

For me, this is the perfect appetizer. The Crispy Panko Fried Shrimp is a family favorite and quite possibly my favorite shrimp recipe.

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Kitchen Tips

• Devein shrimp when testing this recipe. I used extra-large shrimps of up to 16-20 count). Shrimps are sold at the seafood counter by the approximate number per pound, and since size designation has not been standardized, it is best to use the count per pound as a guide. The fewer shrimp per pound, the larger they are. Decide on the type of shrimp you want to use. Larger shrimp can be labeled as “U 10” meaning under 10 per pound or labeled as “Colossal” which is typically also under 10 per pound. As a good rule of thumb, Jumbo shrimp = 11-15, Extra-large = 16-20, Large = 21-30, Medium 31-35, Small 36-45, and Mini or Salad Shrimp is anything smaller.
• If you’re using frozen shrimp, be sure to thaw, rinse, and pat dry before using for best results.

What To Serve with Crispy Panko Fried Shrimp

If you plan to serve this Crispy Panko Fried Shrimp as your main course, I highly recommend serving it with these sides:

• Fried Rice
• French fries
• Panzanella Salad
• Honey Mustard Dip
• Sweet Blackberry Iced Tea
• Cocktail Sauce or Tartar Sauce

Ingredients for Crispy Panko Fried Shrimp

• Vegetable oil or olive oil, for frying (6-8 c.)
• 2 large eggs
• 1/2 c. all-purpose flour
• 1 t. smoked paprika
• 1/2 t. garlic powder
• 1 ½ c. panko bread crumbs
• 1 lb. extra-large raw shrimp, peeled and deveined
• 1/4 c. fresh parsley, chopped
• 1 lemon, sliced into wedges
• Sea salt and black pepper, to taste

Supplies Used

• Airtight container (for your leftovers)

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How To Make Crispy Panko Fried Shrimp

#1. Heat the vegetable oil in a large pot to 350˚F.

#2. Prepare the breading station by starting at whisking the eggs in a shallow dish. Season generously with salt and pepper, to taste. In a second shallow bowl, whisk the flour, paprika, and garlic powder, to combine. In a third shallow bowl, add the panko crumbs. Season the flour mixture and the panko generously with salt and pepper, to taste.

#3. Rinse the fresh shrimp under cold running water and lightly pat dry with paper towels. A small amount of moisture will help the coating stick to the shrimp.

#4. Dredge a piece of shrimp into the flour mixture first, making sure both sides are nicely coated. Next dip into the beaten eggs coating both sides. Allow excess egg mixture to drip off the shrimp. Lastly in a separate bowl, finish by dredging the shrimp in the panko breadcrumbs. Lightly press the shrimp when dredging in the panko so the breadcrumbs will stick.

#5. Check the oil temperature and start frying in batches and with no more than 8-10 breaded shrimp at a time. Fry the crispy panko shrimp until it has a gorgeous golden brown color. Let the shrimp cook for approximately 1 minute per batch. Place shrimp on a paper towel-lined plate to drain the excess oil. Continue frying until all the shrimp are done.

#6. Serve shrimp on a large serving plate and top with fresh parsley and lemon wedges. Enjoy!

More Shrimp Recipes to Try

If you enjoyed this crispy fried shrimp recipe, you might want to try an easy recipe from this list:

• Shrimp Fajita Bowls
• Lemon Shrimp Scampi Pasta
• Chipotle Lime Shrimp Skewers
• Roasted Shrimp and Vegetables

Loved this Panko Shrimp recipe? Let me know in the comments below!

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Crispy Panko Fried Shrimp

Lori

These Crispy Panko Fried Shrimp crunchy panko shrimp are seasoned with easy-to-find spices and coated with panko mixture. They are also fried to perfection! You'll enjoy these as a main dish, appetizer or side dish.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 10 minutes mins

Total Time 20 minutes mins

Course Appetizer, Main Course, Side Dish

Cuisine American

Servings 4

Ingredients

  

• Vegetable oil (or olive oil) for frying (6-8 c.)
• 2 large eggs
• 1/2 c. all-purpose flour
• 1 t. smoked paprika
• 1/2 t. garlic powder
• 1 1/2 c. panko bread crumbs
• 1 lb. extra-large raw shrimp , peeled and deveined
• 1/4 c. fresh parsley , chopped
• 1 lemon , sliced into wedges
• Sea salt and black pepper to taste

Instructions

 

• Heat the vegetable oil in a large pot to 350˚F.
• Prepare the breading station by starting at whisking the eggs in a shallow dish. Season generously with salt and pepper, to taste. In a second shallow bowl, whisk the flour, paprika and garlic powder, to combine. In a third shallow bowl, add the panko crumbs. Season the flour mixture and the panko generously with salt and pepper, to taste.
• Rinse the fresh shrimp under cold running water and lightly pat dry with paper towels. A small amount of moisture will help the coating stick to the shrimp.
• Dredge a piece of shrimp into the flour mixture first, making sure both sides are nicely coated. Next dip into the beaten eggs coating both sides. Allow excess egg mixture to drip off shrimp. Lastly in a separate bowl, finish by dredging the shrimp in the panko breadcrumbs. Lightly press the shrimp when dredging in the panko so the breadcrumbs will stick.
• Check the oil temperature and start frying in batches and with no more than 8-10 breaded shrimp at a time. Fry the crispy panko shrimp until it has a gorgeous golden brown color. Let the shrimp cook for approximately 1 minute per batch. Place shrimp to a paper towel-lined plate to drain the excess oil. Continue frying until all the shrimps are done.
• Serve shrimp on a large serving plate and top with fresh parsley and lemon wedges. Enjoy!

Keyword Seafood