Panko Shrimp

Panko Shrimp (aka Ebi Fry) is a Japanese-style dish made of shrimp, coated in seasoned flour, beaten egg, panko bread crumbs and deep fried in hot oil! It's often served with a sauce mayo or tangy sauce.

Panko breadcrumbs are a common Japanese ingredient where the breadcrumbs are lighter, flakier and crispier in texture, unlike regular breadcrumbs.

These special breadcrumbs are made of Japanese milk bread (aka shokupan) finely separated into long flakes. These flakes are responsible for that extra-crunchy texture.

This easy shrimp recipe is one of my favorite ways to enjoy seafood! I love pairing it with a homemade spicy sriracha mayo sauce.

Not a fan of spice? Substitute the sriracha with more mayo or simply enjoy the shrimp with store-bought tartar sauce or sweet Thai chili sauce.

Ingredients & Substitutes

Please scroll down to below recipe card for exact measurements. 

• Jumbo Shrimp: either fresh or frozen shrimp both work. Avoid using small or extra large shrimp like colossal size. I also recommend the black tiger breed for a meatier texture.
• Japanese Panko Breadcrumbs: these are long and flaky breadcrumbs made of finely processed Japanese milk bread. I advise using any kind imported from Japan or Korea for best texture. Or substitute with regular breadcrumbs or milk bread pulsed in a food processor.
• Neutral oil: like avocado oil, sunflower oil, grapeseed oil, peanut oil, vegetable oil or canola oil. Avoid olive oil, coconut oil or any heavy scented oils with a low smoke point.
• Large egg: to make the panko stick to the shrimp.
• Lemon wedges: optional for serving.

Flour Mixture

• Cornstarch or Potato starch: this makes the coating a little bit crunchier.
• All purpose flour: a general use white wheat flour.
• Salt
• Garlic powder: to add a garlicky flavor to our shrimp. Or substitute with onion powder.
• Black pepper

Dipping Sauce

• Japanese mayo (aka Kewpie mayo): an extra-creamy Japanese-style mayonnaise made of egg yolks instead of using whole eggs like in regular mayo. As a last resort, substitute with regular mayo.
• Sriracha sauce: this is a thick red Thai hot chili sauce. Most Asian and select Western grocery stores will sell this. It usually comes in a clear bottle with a green cap.

Note: Most Asian grocery stores will carry these ingredients. You may find some at your select grocery store or online, like on Amazon.   

Instructions

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

1. If needed, peel and devein jumbo shrimp and pat dry with paper towels to remove any excess moisture.

2. ​Prepare the dredging stations by mixing flour mixture ingredients (as listed above) in a medium sized bowl. Then in a small bowl, crack and beat an egg. Lastly on a baking sheet or large shallow dish, spread panko breadcrumbs in a single layer.

3. Evenly coat shrimp into flour mixture first, shaking off any excess flour. Then evenly coat the shrimp with beaten eggs. Lastly, generously coat with panko breadcrumbs ensuring no bald spots.

4. In a large heavy-bottomed pan, heat oil over medium-high heat or 350 degrees F with a digital instant read thermometer.  Deep fry shrimp in small batches (4-6 pieces per batch) for 2-3 minutes or until golden brown, flipping over halfway. Cooked shrimp has an internal temperature of 145 F.  

5. Remove and transfer fried shrimp to a wire rack to remove excess oil.

6. In a small bowl, combine Japanese mayo and sriracha sauce. Enjoy with fried shrimp!

Storage

• Panko shrimp is best consumed same day while it's still crunchy.
• Leftovers will last up to 4 days stored in an airtight container. To reheat, microwave for a few minutes or lightly spray cooked shrimp with cooking spray or neutral oil and bake in the oven or place them in a single layer in the air fryer basket and air fry at 350 degrees F for 4-5 minutes. 
• Freezer-friendly? I don't recommend freezing panko shrimp because the freezer will make the shrimp taste rubbery and tough.

Pairing Suggestions

Panko shrimp serves well with:

• steamed white rice or brown rice
• starters like Miso soup, Japanese crab corn salad or salad with Japanese ginger salad dressing or Korokke
• seafood dishes like Shrimp tempura or Ebi mayo
• protein dishes like Ramen eggs, Chicken katsu or Tonkatsu, Karaage, Teriyaki Tofu, Teriyaki Chicken, or Ginger Miso Salmon.
• rice dishes like Oyakodon, Omurice, Pork Katsu Onigirazu or Katsudon
• other noodle dishes like Yaki Udon, Creamy Mushroom Udon, or Udon Carbonara

Other recipes you may enjoy

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