Panko Shrimp

Juicy shrimp are coated in crispy panko breadcrumbs and served with a creamy spicy dipping sauce. This easy panko shrimp recipe is ready in just 20 minutes. The light, crunchy coating makes every bite crisp without feeling heavy.

Panko shrimp, also known as ebi fry, is a Japanese-style fried shrimp dish coated in light, crispy panko breadcrumbs. I love ordering it at Japanese restaurants before my main. I mean, who doesn't love deep-fried shrimp? But I wanted to create a simple version without the hassle of making the shrimp straight because honestly, I don't have time for that.

After testing this recipe many times, I found that patting the shrimp completely dry before breading helps the coating stick instead of slipping off during frying.

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); fresh or frozen both work, but thaw if frozen. Extra-large shrimp (21-25 count) also work. Get the easy-peel, deveined kind for convenience. I prefer black tiger shrimp for a meatier bite, but white shrimp also works. Avoid pre-cooked shrimp.
• Panko Breadcrumbs: Use unseasoned Japanese-style panko breadcrumbs for a light, crispy coating.
• Large Egg
• Vegetable Oil: Use a neutral, high-smoke-point oil for frying. Canola or refined avocado oil also works.

Flour Mixture

• All-Purpose Flour
• Cornstarch: Potato starch also works.
• Garlic Powder: Avoid fresh minced garlic because it can burn during frying.
• Salt & Black Pepper

Dipping Sauce

• Japanese Mayo: I prefer Kewpie mayo for its extra-creamy texture. Regular mayonnaise also works, or mix it with a pinch of sugar and rice vinegar for a closer substitute.
• Sriracha: I prefer Huy Fong for that classic sriracha flavor.

Instructions

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

1. Prepare the shrimp: Peel and devein the jumbo shrimp. Rinse under cold water to remove any tiny shell fragments, then pat completely dry with paper towels.

2. Set up dredging stations: Arrange 3 shallow plates. In the first, whisk together all the listed flour-mixture ingredients. In the second, beat the egg. In the third, evenly spread the panko breadcrumbs.

3. Coat the shrimp: Working one shrimp at a time, evenly coat each piece in the flour mixture and shake off the excess. Coat in beaten egg, then firmly press into the panko for an even coating. Set aside on a parchment-lined baking sheet.

4. Fry in batches: Heat the oil to 350°F (175°C) in a heavy-bottomed pan, adjusting the heat as needed. Fry 5-6 shrimp at a time for 2-3 minutes, flipping halfway through, until golden and the shrimp form a C-curl. Cooked shrimp should reach an internal temperature of 145°F. Remove the shrimp with tongs or a slotted spoon. Let the oil return to 350°F between batches, removing any browned bits from the oil as needed.

5. Drain the shrimp: Transfer the fried shrimp to a wire rack to drain in a single layer.

6. Mix the sauce: Stir the Japanese mayo and sriracha together in a small bowl. Serve immediately as a dipping sauce with the hot shrimp.

Storage & Reheating

Panko shrimp is best served immediately while the coating is hot and crispy.

• Refrigerator: Store cooled leftovers in an airtight container in the fridge for up to 4 days.
• Freezer: Freeze cooled shrimp in a freezer-safe bag for up to 3 months. They can be reheated directly from frozen.
• Reheating: Air fry or bake refrigerated shrimp at 375°F (190°C) for 5-7 minutes until hot and crispy. For frozen shrimp, air fry or bake at 375°F (190°C) for 10-15 minutes until hot and crispy.

Variations

• Gluten-Free: Use gluten-free panko breadcrumbs and 1:1 gluten-free baking flour. Check the Japanese mayo and sriracha labels to confirm they're gluten-free.
• Air Fryer Panko Shrimp: Spray the air fryer basket and breaded shrimp generously with cooking spray. Air fry in a single layer at 400°F (204°C) for 6-8 minutes, flipping halfway through, until golden and the shrimp reach 145°F internally.

Pairing Suggestions

Serve crispy panko shrimp with:

• Yaki Udon: Savory stir-fried noodles turn the shrimp into a more filling meal.
• Teriyaki Chicken: Sweet and savory chicken adds a complementary protein.
• Japanese Cucumber Salad: Crisp, tangy cucumbers balance the richness of 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