Quick & Easy Panko Shrimp

Crispy, deep-fried panko-breaded shrimp with a creamy spicy 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
1 ¼ cup panko breadcrumbs or add more if needed
2 cups vegetable oil or any neutral oil
1 large egg

Flour Mixture

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

Dipping sauce

¼ cup Japanese mayonnaise or regular mayonnaise
2 tablespoon sriracha

Instructions

Peel and devein jumbo shrimp as needed, then pat the shrimp dry with paper towels to remove any excess moisture.
Set up three dredging stations: Arrange three large shallow plates - one with the combined flour mixture, one with beaten egg, and one with panko breadcrumbs.
Coat the shrimp into flour mixture first, shaking off any excess. Dip each piece in beaten egg, then coat thoroughly with panko breadcrumbs.
In a large, heavy-bottomed pan, heat oil on medium-high heat or until you reach 350 F on a digital cooking thermometer. Fry the shrimp in small batches (about 6 pieces at a time) for 2-3 minutes, flipping halfway, until golden brown and cooked through (internal temperature of 145 F).
Transfer the fried shrimp to a wire rack or a paper towel-lined plate to remove excess oil.
In a small bowl, mix together Japanese mayo and sriracha sauce. Serve alongside the panko shrimp.

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