This Panko shrimp recipe is so crispy and delectable, combining succulent shrimp with a crisp, golden coating made from panko breadcrumbs. The crunchy texture and flavorful seasoning makes this panko shrimp a total crowd-pleaser. It is so simple to make, even my kids help me, and it fries up super fast for a quick dish.
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When my kid’s had their first shrimp experience, it was with my panko shrimp! Can I tell you what a proud mama moment that was? It was and they loved it!
My husband loves it and I do too. I remember my husband making it with my Tito and once they were done frying, it was like half the batch was already gone!
Panko shrimp is really the party food that wows. It’s always at the gatherings and it’s always devoured.
So with that said, panko shrimp is hands down one of the best appetizers, party foods, snacks, or comfort food to have at home. With my kids, I enjoy making it with them and it’s a fun weekend meal for us to easily enjoy (It’s so fast to make!).
What is Panko Shrimp?
Panko shrimp is a Japanese-inspired dish featuring shrimp coated in panko breadcrumbs. Panko (means bread crumbs) is a type of breadcrumb with a lighter, airier texture than traditional breadcrumbs.
What’s exciting, is it is very simple to find panko breadcrumbs in many major grocery stores.
Panko breadcrumbs are made from crustless bread that is processed into flaky, jagged crumbs, resulting in a crispier coating when fried or baked.
They come out golden, flaky, and make a real impact in that desired texture and crunch you get in every bite.
Quick History
The history of panko shrimp traces back to Japan, where panko breadcrumbs were first introduced.
The use of panko breadcrumbs in Japanese cuisine, particularly in dishes like tonkatsu and tempura, became widespread due to its ability to create a crispy and delicate coating when fried or baked.
As the popularity of panko breadcrumbs grew, creative chefs and home cooks began to experiment with incorporating them into various recipes, leading to the emergence of panko shrimp as a beloved dish.
The combination of meaty shrimp and panko breadcrumbs reflects the Japanese culinary emphasis on texture and simplicity. The result is a dish that has garnered international acclaim for its deliciously crunchy and flavorful appeal.
Today, panko shrimp continues to remains a staple in Japanese cuisine, as well as a highly sought-after dish in restaurants and home kitchens worldwide.
Panko Shrimp Recipe Ingredients
- 1 lb Deveined and peeled shrimp – pat very dry
- 2 cups Panko breadcrumbs
- 3 Large Eggs
- 3/4 cup All-purpose flour
- 1 tbsp Rice flour
- 1/2 tsp Salt
- 1/4 tsp Black pepper
- 1/4 tsp Garlic powder
- 1/4 tsp Paprika
- 1/4 tsp Onion powder
- High-heat tolerant oil (such as vegetable or peanut oil)
Equipment
- Mixing bowl
- Whisk
- Measuring Cups
- 1 Plate
- Wire rack
- 1 Tray
- Frying pan or deep fryer
- Tongs or Spider Ladle
- Candy Thermometer
Instructions
- Prepare the breading station by setting up the bowl and a plate of the panko breadcrumbs.
- Pat the shrimp dry with paper towels. Be sure the shrimp are thawed, cold, and dry from water or excess moisture.
- In the bowl, beat the three eggs. Add in slowly all the dry ingredients, whisking gently until completely smooth.
- Dredge each shrimp in the batter. It just needs one good coating.
- Lay the batter-coated shrimp into the panko breadcrumbs and use your fingers or a spoon to put panko breadcrumbs on the top of the shrimp. Make sure the shrimp is coated well with panko, just very lightly pressing the panko onto the shrimp. The panko should be fluffy.
- Place the breaded shrimp on tray and refrigerate for 10 minutes only.
- Heat the oil in a frying pan or deep fryer to 350°F (180°C). You can add enough to submerge the shrimp or add two inches and then turn the shrimp during frying to fry the other side.
- Fry the breaded shrimp in small batches until golden brown and crispy, about 2 minutes per side.
- Transfer the cooked shrimp to a wire rack and let them cool and crisp for two minutes before serving. If you are not serving them right away, keep them on the wire rack. To plate them, ensure paper towel is underneath on the platter.
Notes
- Use a candy thermometer to monitor the oil temperature and prevent the shrimp from becoming greasy. This is the 100% best way to monitor the temperature and it’s the key to the golden brown, perfectly cooked panko breadcrumbs coating. Not getting the temperature right can lead to greasy or burnt panko.
- To obtain crispiness, be sure to use the wire rack and use your tongs or spider ladle to gently shake the oil off the shrimp as you take it out.
- To avoid overcrowding the pan and ensure even cooking, fry the shrimp in small batches.
Add-Ins and Variations
- Add a kick of heat by incorporating cayenne pepper into the seasoning mix.
- For a tangy twist, serve the panko shrimp with a side of lemon wedges or a dipping sauce like sawsawan, spicy mayo, sweet chili sauce, peanut sauce, or tartar sauce.
- Garnish with scallions.
- Dip in sliced red chilies mixed with savory-sweet soyaki sauce.
How to Serve Panko Shrimp
This panko shrimp recipe is best served hot and crispy, straight from the fryer.
Arrange the golden-brown shrimp on a platter, with a paper towel underneath to absorb any excess oil, and garnish with scallions or lemon wedges for a pop of color and flavor.
Pair with your favorite dipping sauce and side dishes like rice, pancit noodles, macaroni salad, zesty Filipino tomato cucumber salad, fresh crunch salad, miso caesar salad, or simple vegetables for a complete meal.
Questions
Can I use frozen shrimp for this Panko Shrimp recipe?
Yes, you can use frozen shrimp for convenience. Thaw them thoroughly and pat dry before breading.
Can I bake the panko shrimp instead of frying?
While frying yields the crispiest results, you can experiment with a few by baking the breaded shrimp in a preheated oven at 425°F (220°C) for 10-12 minutes, flipping halfway through, for a lighter alternative. Keep note this recipe is meant for frying, as it is the best way to get the traditional, crispy, crunchy results and golden color.
How do I store leftovers?
Store any leftover panko shrimp in an airtight container in the refrigerator for up to a day. Reheat in the air fryer at 375°F for several minutes to crisp them up.
Panko Shrimp Recipe
Ingredients
- 1 lb Deveined and peeled shrimp – pat very dry
- 2 cups Panko breadcrumbs
- 3 Large Eggs
- 3/4 cup All-purpose flour
- 1 tbsp Rice flour
- 1/2 tsp Salt
- 1/4 tsp Black pepper
- 1/4 tsp Garlic powder
- 1/4 tsp Paprika
- 1/4 tsp Onion powder
- High-heat tolerant oil such as vegetable or peanut oil
Instructions
- Prepare the breading station by setting up the bowl and a plate of the panko breadcrumbs.
- Pat the shrimp dry with paper towels. Be sure the shrimp are thawed, cold, and dry from water or excess moisture.
- In the bowl, beat the three eggs. Add in slowly all the dry ingredients, whisking gently until completely smooth.
- Dredge each shrimp in the batter. It just needs one good coating.
- Lay the batter-coated shrimp into the panko breadcrumbs and use your fingers or a spoon to put panko breadcrumbs on the top of the shrimp. Make sure the shrimp is coated well with panko, just very lightly pressing the panko onto the shrimp. The panko should be fluffy.
- Place the breaded shrimp on tray and refrigerate for 5-10 minutes only.
- Heat the oil in a frying pan or deep fryer to 350°F (180°C). You can add enough to submerge the shrimp or add two inches and then turn the shrimp during frying to fry the other side.
- Fry the breaded shrimp in small batches until golden brown and crispy, about 2 minutes per side.
- Transfer the cooked shrimp to a wire rack and let them cool and crisp for two minutes before serving.
- If you are not serving them right away, keep them on the wire rack. To plate them, ensure paper towel is underneath on the platter.
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