Crispy Panko Shrimp
This panko shrimp recipe is crispy, crunchy, and oh-so tasty! Pair it with sriracha aioli or your favorite dipping sauce for an even better experience.
Servings: 4 servings
Calories: 318kcal
Ingredients
- ½ lb jumbo shrimp (peeled and de-veined)
- ½ cup all-purpose flour
- 2 teaspoon old bay seasoning
- 1 teaspoon garlic powder
- 1 teaspoon salt
- 1 teaspoon pepper
- 2 large eggs
- 1 cup panko crumbs
- 1 cup corn oil (for frying)
Instructions
- Defrost jumbo shrimp (tail on or off) in a bowl of cold water. Once defrosted, remove from water and pat dry with a paper towel.
- In a small bowl, combine flour, old bay seasoning, garlic powder, salt, and pepper. In another bowl, beat the eggs until smooth. Pour panko crumbs into a third bowl.
- Evenly coat the shrimp in the flour mixture. Next, dip shrimp in the eggs and allow excess egg to drip back into bowl. Finally, dip the shrimp into panko crumbs, packing them on until shrimp is evenly coated.
- Heat oil over medium-high heat until it reaches 350℉. Fry breaded shrimp for 1-2 minutes on each side or until golden brown. Remove from oil and set on a wire rack or paper towel-lined plate to drain excess oil.
- Garnish with parsley flakes and fresh lemon juice, and serve with spicy mayo for extra flavor.
Notes
- See post for air fryer instructions.
- If you want to straighten out the shrimp you can make one shallow cut down the middle along the bottom and 2-4 small horizontal cuts across.
- If panko crumbs aren't clinging to the shrimp, you can re-dip them in the flour mixture and egg before getting another coat of panko.
- Always make sure shrimp are cooked through before digging in!
- You may need more than 1 cup of oil, depending on the size of the pan you're using.
- I like to cook with chopsticks but you can use a slotted spoon, fork, or whatever utensils you feel comfortable with.
- Store leftover panko shrimp in an airtight container in the fridge for 3 days, or 3 months in the freezer.
- Use the remaining shrimp to make shrimp tacos, risotto, or shrimp scampi.
Nutrition
Serving: 4shrimp | Calories: 318kcal | Carbohydrates: 25g | Protein: 14g | Fat: 18g | Saturated Fat: 2g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 9g | Trans Fat: 0.1g | Cholesterol: 153mg | Sodium: 1044mg | Potassium: 163mg | Fiber: 1g | Sugar: 1g | Vitamin A: 250IU | Vitamin C: 0.1mg | Calcium: 86mg | Iron: 2mg
