These Panko Shrimp are a great starter or main dish to serve at your next party or just to enjoy during the week. The shrimp are juicy and flavorful on the inside and have a thin, super-crunchy coating. It’s easy to make your own at home with restaurant-quality results!.
How to Bread Shrimp with Panko for Perfectly Crispy Results
Breading shrimp with crunchy panko breadcrumbs results in the ultimate appetizer or entree. The light flaky Japanese breadcrumbs create a deliciously crispy coating on the outside, while the shrimp stays moist and flavorful inside.
Panko-breaded shrimp is easier to make at home than you may think. In this step-by-step guide, I’ll share my tips for how to bread shrimp with panko breadcrumbs to achieve restaurant-quality results.
Choosing the Right ShrimpFor the best results when breading shrimp with panko, start by choosing fresh, large raw shrimp. Here are some tips
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Go for large shrimp – Extra jumbo (U12 size) or jumbo (U15) shrimp work best, as smaller shrimp can overcook Larger shrimp hold up better to frying or baking.
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Buy shrimp with tails on – The tails add aesthetic appeal and give you a built-in handle for eating.
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Ensure shrimp are peeled and deveined – This prep work is crucial for even cooking and easy eating.
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Use raw, not cooked – Cooked shrimp won’t absorb the breading as well. Raw shrimp allow the panko to adhere.
Quality shrimp will ensure your breading stays crispy and the shrimp cooks up plump and juicy.
Preparing Shrimp for Breading
Before breading, the raw shrimp need to be properly prepped:
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Rinse under cold water and pat dry with paper towels – Any excess moisture will make the breading soggy.
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Season with salt, pepper and other spices – Flavor the shrimp before breading so seasonings aren’t just on the outside.
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Make shallow cuts on the underside – This helps the shrimp flesh spread out flat and even for ideal breading adhesion.
Once shrimp are cleaned, seasoned, and prepped, they’re ready for breading.
Breading Station Set-Up
To easily bread shrimp, set up a breading station with three bowls or dishes:
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Dish 1: All-purpose flour – This light coating helps the egg bind to the shrimp.
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Dish 2: Beaten eggs – Eggs act as the “glue” between the shrimp and breadcrumbs.
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Dish 3: Panko breadcrumbs – Panko gives the signature crunch and taste.
Line up your dishes in order for efficient breading.
Breading the Shrimp
With your station ready, it’s time to coat the shrimp:
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Dredge shrimp in flour, coating all sides – Shake off any excess.
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Dip in beaten egg, ensuring even coating – Let excess drip off.
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Place shrimp in panko crumbs – Press crumbs into shrimp to adhere.
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Set breaded shrimp on a baking sheet or tray – Don’t stack them or they’ll stick together.
Repeat process until all shrimp are breaded. Then let them rest 5-10 minutes so coating firms up before cooking.
Frying Breaded Shrimp
For ultimate crispy shrimp, frying is the way to go. To shallow fry:
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Heat 1/2 inch oil in skillet over medium-high heat – Use a neutral oil like vegetable or canola.
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Fry shrimp 2-3 minutes per side – Work in batches to avoid overcrowding.
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Drain fried shrimp on paper towel-lined plate – Let excess oil drip off.
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Sprinkle with salt while hot – This adds a nice finishing touch.
Fry until coating is crispy and browned and shrimp are opaque.
Baking Breaded Shrimp
For a lighter option, baked panko shrimp is also delicious:
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Place breaded shrimp on parchment-lined baking sheet – Do not overcrowd sheet.
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Bake at 400°F for 5 minutes per side – Carefully flip shrimp halfway through.
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Broil 2-3 minutes to finish browning tops – Keep an eye to avoid burning.
Baking won’t be quite as crispy as frying, but still yields tender shrimp encased in a crunchy, golden crust.
Serving Up Your Panko Shrimp
Now that your shrimp are perfectly breaded and cooked, it’s time to serve them up. Consider:
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Dipping sauces – Cocktail, tartar sauce, sriracha mayo, etc. add flavor.
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As an appetizer – Serve bites of shrimp with drinks or before dinner.
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In salad or pasta – Toss breaded shrimp on top for extra crunch.
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As a main dish – Serve with veggie sides or on buns for shrimp po’ boys.
However you choose to serve them, panko breaded shrimp never disappoint!
Tips for Crispy, Tasty Panko Shrimp
Follow these tips for the best results when breading shrimp with panko:
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Use fresh, raw, shell-on shrimp for ideal texture and flavor.
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Dry shrimp thoroughly so coating adheres well.
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Season shrimp before breading to infuse with flavor.
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Set up your breading station for efficient workflow.
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Press panko into shrimp to completely coat all surfaces.
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Let breaded shrimp rest before cooking so crust firms up.
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Fry or bake until coating is crispy and browned.
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Work in batches to avoid overcrowding pan or baking sheet.
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Sprinkle with salt once cooked to add a tasty finishing touch.
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Serve with fun dipping sauces and as a standalone snack or meal.
Coat the Shrimp in Panko Breadcrumbs
Put the panko breadcrumbs in a different bowl. Coat the shrimp completely with the breadcrumbs by pressing them into the shrimp with your hands. Make sure that the entire shrimp is coat and that there are no wet spots on the shrimp!.
Coat the shrimp in panko breadcrumbs and set them aside on a tray while you heat up the oil to fry them.
Panko Shrimp Recipe Instructions
The first step is to make small cuts along the underside of the shrimp. These steps will help the shrimp get that flat shape you see in Japanese Izakayas, which is just right for a restaurant. Once the shrimp are straightened, season them with salt and black pepper.
FRIED SHRIMP / Breaded Panko Shrimp / How To Make Crispy Fried Shrimp ❤
How to make Panko fried shrimp?
Prepare three shallow dishes: one with flour seasoned with salt, pepper, and garlic powder, one with beaten eggs, and one with Panko breadcrumbs. Bread the Shrimp: Dredge the shrimp first in the flour, then dip in the egg, and finally coat generously with Panko breadcrumbs. Press the Panko onto the shrimp to ensure a good coating.
How do you cook shrimp in panko breadcrumbs?
Coat the shrimp in the flour, shaking off any excess flour. Dip the shrimp in the eggs to coat completely then allow the excess egg to drip back into the bowl. Coat the shrimp in panko breadcrumbs and make sure to pack it on. The more panko breadcrumbs you use, the crispier the shrimp will be. Fry the shrimp for about 1 minute per side.
How to coat shrimp with flour & Panko?
There are two different ways to coat the shrimp with flour and panko. The first method is using the conventional breading process. First, dip the shrimp into the flour, shake off the excess, dip it into the egg wash in a shallow bowl, and finally, coat it with the panko in a shallow dish.
How do you make Panko shrimp taste better?
Removing excess moisture helps the flour adhere better, which in turn helps the egg and Panko stick. Season at Every Step: Add a little seasoning (like salt, pepper, garlic powder) to the flour, egg wash, and Panko. Layering the seasoning ensures the shrimp are flavorful throughout.