Panko Shrimp

Crispy, deep-fried panko-breaded shrimp with a creamy spicy sriracha mayo sauce. This easy panko shrimp recipe uses minimal ingredients and is ready in 20 minutes! A delicious appetizer, side, or main dish that's restaurant-quality, family-friendly, and great for busy weeknights.

Panko Shrimp (aka Ebi Fry) is a Japanese-style dish made of jumbo shrimp, coated in seasoned flour, egg, and panko bread crumbs then fried in oil, and often served with a spicy mayo or tangy sauce.

It's a popular seafood dish served at Japanese restaurants known for its crispy exterior and tender, flavorful interior.

Panko breadcrumbs are a common Japanese ingredient and they are lighter, flakier and crispier than regular breadcrumbs, which are shorter and denser.

These special breadcrumbs are made of Japanese milk bread (or Shokupan) finely separated into long flakes, which lend an extra-crunchy coating to the shrimp.

This easy Asian shrimp recipe is one of my favorites and I love pairing it with a simple, homemade spicy sriracha mayo sauce for a mild kick!

If you're not a fan of spice, replace the sriracha with more mayo, tartar sauce, or sweet chili sauce.

Ingredients & Substitutes

Please scroll to the recipe card below for exact measurements.

• Jumbo Shrimp: Or use large shrimp and adjust the cooking time. Avoid using small or extra large shrimp like colossal size. I like using black tiger shrimp for a meaty bite, but feel free to use another type of shrimp that's available to you.
• Panko Breadcrumbs: These are long and flaky breadcrumbs made of finely processed Japanese milk bread. Use the kind imported from Japan or Korea for best texture. Or substitute with Asian-style milk bread pulsed in a food processor until flaky.
• Neutral Oil: Use a neutral oil like avocado, sunflower, grapeseed, peanut, vegetable, or canola oil. Avoid olive oil or any low smoke point oil.
• Large Egg: To help the breadcrumbs stick to the shrimp.

Flour Mixture

• All-purpose flour (aka Plain flour)
• Cornstarch: Or use potato starch. This makes the coating crunchier.
• Garlic Powder: For a garlicky flavor. Or use onion powder.
• Salt
• Black Pepper

Dipping Sauce

• Japanese Mayo (aka Kewpie Mayo): A creamy mayonnaise made of egg yolks instead of using whole eggs. Or use regular mayo with a thicker texture.
• Sriracha Sauce: A red Thai hot chili sauce that adds spice to the sauce.

Note: Asian ingredients are typically available at most Asian grocery stores, or you can check online.

Variations

• Fish version: Replace the shrimp with diced halibut, cod, or haddock.
• Calamari version: Replace the shrimp with raw squid rings.
• Gluten-free version: Use gluten-free panko breadcrumbs and gluten-free Japanese mayo. Replace the all-purpose flour with gluten-free baking flour. Sriracha sauce is generally considered gluten-free, but check for a gluten-free label.

Instructions

Below are step-by-step instructions on how to make panko shrimp:

1. Prepare shrimp: Peel and devein jumbo shrimp as needed, then pat the shrimp dry with paper towels to remove any excess moisture.

2. Set up three dredging stations: Arrange three large shallow plates - one with the combined flour mixture, one with beaten egg, and one with panko breadcrumbs.

3. Dredge shrimp: Coat the shrimp into flour mixture first, shaking off any excess. Dip each piece in beaten egg, then coat thoroughly with panko breadcrumbs.

4. Fry shrimp: In a large, heavy-bottomed pan, heat oil on medium-high heat or until you reach 350 F on a digital cooking thermometer. Fry the shrimp in small batches (about 6 pieces at a time) for 2-3 minutes, flipping halfway, until golden brown and cooked through (internal temperature of 145 F).

5. Drain fried shrimp: Transfer the fried shrimp to a wire rack or a paper towel-lined plate to remove excess oil.

6. Serve with sauce: In a small bowl, mix together Japanese mayo and sriracha sauce. Serve alongside the panko shrimp.

Storage & Reheating

• Panko shrimp is best enjoyed fresh but can last up to 4 days when stored in an airtight container in the fridge once cooled. To reheat, bake or air fry at 400 F until heated through.
• Panko shrimp can be frozen for up to 2-3 months when stored in a freezer-safe bag, once cooled. To reheat, deep fry, air fry or bake at 400 F from frozen until heated through.

Pairing Suggestions

Panko shrimp pairs well with:

• Starters: Miso Soup, Korokke, or Crab Corn Salad.
• Noodle Dishes: Yaki Udon, Creamy Mushroom Udon, Creamy Rose Bacon Udon, or Udon Carbonara.
• Rice Dishes: Steamed Rice, Gyudon, Oyakodon, Katsudon, or Omurice.
• Rice Balls: Tuna Onigiri, Spicy Tuna Onigiri, Pork Katsu Onigirazu.
• Protein Dishes: Ramen Eggs, Chicken Katsu, Tonkatsu, Tofu katsu, Fish Katsu Bites, Karaage, Teriyaki Tofu, Teriyaki Chicken, Enoki Beef Rolls or Ginger Miso Salmon.

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• Thai Garlic Fried Shrimp
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