This Crispy Panko Fried Shrimp recipe is positively addicting. Serve them as an appetizer or a main dish entree for your next seafood feast at home.
Easy Crispy Panko Fried Shrimp Recipe
I'm crazy about all kinds of seafood. I do love some more than others including many types of fish, crawfish, scallops and crab. Shrimp in any form is at the top of the list and to date continues to be one of my favorite seafood recipes to make. As you know, the variations for seafood are endless and this recipe is one more way to add a seasoned breading to shrimp and enjoying the crispy texture it creates.
How to Make the Best Crispy Panko Fried Shrimp Recipe
The shrimp are nicely seasoned and have an addictive crunch from the panko making them a hit at any table!
- Ingredients you'll need to make homemade Crispy Panko Fried Shrimp: 2 pounds large shrimp, peeled and deveined, tails on or off. (It's your preference) Peanut oil or vegetable oil for frying, panko breadcrumbs, seafood seasoning, salt, granulated garlic, onion powder, lemon pepper and large eggs.
- Kitchen gadgets you'll need: A deep fryer or a Dutch oven fitted with a thermometer, measuring cups and spoons, shallow bowls for the egg wash and seasoned panko breadcrumbs, a slotted spoon or stainless steel spider to lift the shrimp from the oil, a paper towel lined sheet pan or platter. You can also use a sheet pan fitted with a rack.
- You can opt to use one of your favorite seafood seasoning blends for the shrimp instead of the seasonings in the recipe, if that's your preference. Some examples are; old bay, creole, lemon pepper, or blackening seasoning.
- If you are using a premade seasoning blend you may need to adjust the amount of salt called for in the recipe depending on the amount of sodium in the seasoning.
- You could also use seasoned panko breadcrumbs for more flavor. Just check the ingredient list to see if there is any added salt, and adjust the amount of salt you add to the flour, if necessary.
- We love to eat these with a squeeze of lemon, to add a hint of citrus and balance the fried breading making it lighter.
- You may also enjoy serving cocktail sauce on the side, but other good dippings sauces would be tartar sauce, honey mustard, comeback sauce or yum yum sauce.
- If you have a deep fryer, that can be handy when making recipes like these panko shrimp. That said, you can use a large heavy bottomed pot or Dutch oven fitted with a thermometer so you can monitor the oil temperature while cooking.
- It's important to monitor the oil temperature throughout as it naturally cools a bit each time shrimp is added to the pot. If it gets too hot you risk burning the shrimp. If it drops too low, they'll be greasy.
- This Crispy Panko Shrimp is best made and enjoyed. It's incredibly difficult to reheat cooked shrimp, I don't recommend it.
More Southern Style Shrimp Recipes to Make
Shrimp is a hot favorite at our house. More homemade shrimp recipes you may also like to make:
- My recipe for homemade Shrimp Cocktail features a homemade cocktail sauce and lemon dill sauce for dipping.
- Skip takeout and make your own Shrimp Fried Rice at home.
- You can have a shrimp boil any night of the week with this roasted Sheet Pan Shrimp Boil.
- Buffalo Shrimp are perfection for parties for the wings lovers.
- Cajun seasoned Air Fryer Shrimp.
- Shrimp Kabobs from Amanda's Cookin.
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Helpful Kitchen Items:
Crispy Panko Fried Shrimp
- 6-8 cups peanut oil or vegetable oil for frying
- 2 lbs large shrimp peeled and deveined (tails on or off)
- ½ cup all purpose flour
- 2 teaspoon seafood seasoning (i.e. Old Bay or similar) plus additional for after frying
- 2 teaspoon salt divided use
- 2 teaspoon granulated garlic
- 1 teaspoon onion powder
- 1 teaspoon lemon pepper
- 3 large eggs beaten with 2 tablespoon water
- few dashes hot sauce
- 3 cups plain panko breadcrumbs
- fresh parsley, lemon wedges and cocktail sauce for serving
- Preheat 3 inches of oil in a deep fryer or 6 quart dutch oven fitted with a cooking thermometer to 350°F. Have nearby a sheet pan lined with paper towels.
- Meanwhile, pat dry shrimp well with paper towels. To a gallon-sized plastic zip top bag add flour,1 teaspoon seafood seasoning, 1 teaspoon salt, garlic powder, onion powder, lemon pepper. Toss to combine the seasoning with the flour. Add shrimp. Seal bag, shaking to coat.
- In a shallow bowl whisk eggs with the water. Add a few dashes of hot sauce. In a separate shallow bowl add the breadcrumbs and reserved 1 teaspoon seafood seasoning and salt, toss to combine.
- Working with a few shrimp at a time, dip in egg wash carefully turning to coat. Allow excess egg to drip off then coat in seasoned panko breadcrumbs gently pressing to help adhere on all sides. Repeat until all shrimp are coated, place onto a sheet pan in a single layer.
- Fry panko coated shrimp in batches, being careful not to crowd the pan. Cook for 2-3 minutes or until golden brown. Carefully remove shrimp from hot oil using a stainless steel spider or slotted spoon to the paper towel lined sheet pan to absorb any excess oil. Immediately sprinkle with additional seafood seasoning or salt. (You can also transfer to a wire rack that is set on top of a sheet tray to catch any drips).
- Serve hot garnished with fresh chopped parsley lemon wedges, and cocktail sauce or any of your favorite condiments.