Quick & Easy Panko Shrimp

Crispy, deep-fried panko-breaded shrimp with a creamy 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.

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

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 jumbo shrimp as needed, then pat completely dry with paper towels to remove excess moisture.
Arrange three shallow plates. The first containing all-purpose flour, potato starch, salt, black pepper, and garlic powder whisked together. Then second with beaten egg, and the last with panko breadcrumbs.
Coat shrimp in flour first, shaking off excess. Dip into egg, then press firmly into panko to ensure an even coating.
Heat oil in a heavy-bottomed pan to 350°F (175°C). Fry in small batches (about 6 pieces) for 2-3 minutes, flipping halfway, until golden and cooked through (internal temperature of 145°F).
Transfer to a wire rack or paper towel-lined plate to remove excess oil.
Mix Japanese mayo and sriracha in a small bowl and serve alongside the shrimp.

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