Panko Shrimp

Juicy shrimp coated in golden, crispy panko breadcrumbs and served with a creamy, spicy dipping sauce. This easy panko shrimp recipe is ready in just 20 minutes. I pat the shrimp completely dry before breading so the crispy coating stays on during frying!

Panko shrimp, also known as ebi fry, is a Japanese-style fried shrimp dish coated in light, crispy panko breadcrumbs. It's best enjoyed with a creamy, spicy mayo dipping sauce.

I love ordering it at Japanese restaurants for my starter. I mean, who doesn't love deep-fried shrimp? But I wanted to create a simple version without the hassle of straightening the shrimp because, honestly, I don't have time for that.

When I make this at home, I coat the shrimp in flour, egg, and panko breadcrumbs to create a light, crunchy crust without a heavy batter. Then I fry the shrimp in small batches to help maintain the oil temperature so the coating turns golden and crispy instead of soggy.

Ingredients & Substitutes

Exact ingredient amounts are listed in the recipe card at the bottom of this page.

• Raw Jumbo Shrimp: Use jumbo shrimp (16-20 count), preferably easy-peel or peeled and deveined for convenience. I prefer black tiger shrimp for their meaty texture, but white shrimp also work. Fresh or frozen shrimp work; thaw frozen shrimp completely before using.
• Panko Breadcrumbs: Use unseasoned Japanese-style panko breadcrumbs for their airy, flaky texture, which creates a light, crispy coating. Regular fine breadcrumbs won't give you the same crunch. For a gluten-free option, use gluten-free panko breadcrumbs.
• Large Egg: Helps the panko breadcrumbs stick to the flour-coated shrimp so the crust stays intact during frying.
• Vegetable Oil: Or use a neutral oil with a high smoke point, such as canola or refined avocado oil.

Flour Mixture

• All-Purpose Flour: Creates a dry base that helps the beaten egg adhere evenly to the shrimp. Gluten-free all-purpose flour also works.
• Cornstarch: Lightens the flour coating for a delicate, crispy crust. Potato starch also works.
• Garlic Powder: Seasons the coating with garlic flavor. Avoid fresh minced garlic because it can burn during frying.
• Salt & Black Pepper: Seasons the shrimp coating so it's flavorful even without the dipping sauce.

Dipping Sauce

• Japanese Mayo: I prefer Kewpie mayo for its rich, creamy texture and slightly tangy flavor. Regular mayonnaise also works.
• Sriracha: I prefer Huy Fong for its garlicky heat and tanginess, which balances the richness of the mayo. Adjust the amount to your preferred spice level.

Instructions

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

1. Prepare the Shrimp: Peel and devein the shrimp if needed, and remove all shells and tails. Rinse under cold water to remove any tiny shell fragments, then pat completely dry with paper towels.

2. Set Up Breading Stations: Arrange 3 shallow plates. In the first, whisk together all the flour mixture ingredients. In the second, beat the egg. In the third, spread the panko breadcrumbs evenly.

3. Coat the Shrimp: Working one shrimp at a time, evenly coat each shrimp in the flour mixture and shake off the excess. Dip into the beaten egg, letting the excess drip off, then firmly press into the panko breadcrumbs for an even coating. Transfer to a parchment-lined baking sheet.

4. Fry the Shrimp: Heat 1 inch of vegetable oil in a large, heavy-bottomed pan over medium heat to 350°F (175°C). Fry 5-6 shrimp at a time for about 2-3 minutes total, flipping halfway through, until golden and crispy. The shrimp should be opaque throughout, curl into a C-shape, and reach an internal temperature of 145°F.

5. Drain the Shrimp: Immediately transfer the fried shrimp with tongs or a slotted spoon to a wire rack to drain in a single layer. Remove any browned bits from the oil as needed and let it return to 350°F before frying the next batch.

6. Make the Dipping Sauce: Mix the Japanese mayo and sriracha in a small bowl until combined. Serve immediately with the hot panko shrimp.

Storage & Reheating

• Refrigerator: Store leftover panko shrimp in an airtight container in the fridge for up to 4 days.
• Freezer: Freeze the cooked panko shrimp in a single layer on a baking sheet until solid, then transfer to a freezer-safe container or bag for up to 3 months. The coating may lose some crispiness.
• Reheating: Reheat the shrimp in an air fryer or oven at 375°F for about 5-7 minutes from refrigerated or 10-15 minutes from frozen, until heated through and crispy. Avoid microwaving, as it can make the breading soggy.

Pairing Suggestions

Serve crispy panko shrimp with:

• Yaki Udon: Chewy stir-fried noodles with vegetables and a savory sauce make this a satisfying meal.
• Teriyaki Chicken: Tender chicken coated in a sweet and savory teriyaki sauce pairs well with the crispy shrimp.
• Japanese Cucumber Salad: Crisp cucumbers tossed in a tangy dressing provide a refreshing contrast to the fried shrimp.

More Like This

Check out my other seafood recipes:

• Bang Bang Shrimp
• Honey Walnut Shrimp
• Thai Garlic Fried Shrimp
• Gochujang Honey Shrimp
• Honey Garlic Shrimp