20-min. Easy Panko Shrimp

This 20-minute panko shrimp recipe delivers a crisp crunch. It pairs with a spicy creamy sauce for a fast weeknight appetizer. Make this quick restaurant-quality dish tonight with simple ingredients!

5 from 4 votes

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Prep Time 10

Cook Time 10

Total Time 20

Course Appetizer, Main Course, Side Dish

Cuisine Japanese

Servings

Calories per serving 440 kcal

Ingredients

½ lb shrimp jumbo size
2 cups vegetable oil or any neutral oil
1 large egg
1 ¼ cup panko breadcrumbs or add more if needed

For the Flour Mixture:

2 tablespoon all purpose flour
2 tablespoon potato starch or cornstarch
¼ teaspoon salt
¼ teaspoon black pepper
¼ teaspoon garlic powder

Dipping Sauce:

¼ cup Japanese mayonnaise or regular mayo
2 tablespoon sriracha

Instructions

Peel and devein the jumbo shrimp. Pat them completely dry with paper towels to remove moisture.
Arrange three shallow plates. In the first plate, whisk together the listed flour-mixture ingredients. In the second plate, beat the egg. In the last, evenly spread panko breadcrumbs across it.
Dredge each shrimp in the flour mixture. Shake off any excess. Dip into the egg, then press firmly into the panko for an even coating.
Heat oil to 350°F (175°C) in a heavy-bottomed pan. Fry 5-6 shrimp at a time for 2 to 3 minutes. Flip halfway through until the crust turns golden and the internal temperature reaches 145°F.
Transfer the cooked shrimp directly to a wire rack.
Stir the Japanese mayo and sriracha together in a small bowl. Serve immediately alongside the hot shrimp.

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