How to Make Perfectly Crispy Panko Shrimp at Home

Panko shrimp is a popular Japanese appetizer that has become a staple on many restaurant menus. The shrimp are coated in flaky panko breadcrumbs and fried until golden brown and crispy. Making panko shrimp at home is easy to do and you can customize it to your taste. This guide will walk you through the simple steps for preparing crunchy panko shrimp from start to finish.

What is Panko?

Panko are Japanese-style breadcrumbs made from bread without crusts. The bread is baked and then grinded into large, flaky grains to create an airy texture. Unlike regular breadcrumbs, panko crumbs are lighter and crunchier, creating an ultra crispy coating when fried. Panko can be found in the Asian foods section of most major grocery stores. If you can’t find panko, you can substitute regular breadcrumbs. The shrimp will still taste great, but the coating won’t be quite as crunchy.

Ingredients for Panko Shrimp

• Shrimp – peeled, deveined large shrimp work best
• All-purpose flour – for dredging
• Egg – beaten with water to make the coating adhere
• Panko breadcrumbs – for the crispy coating
• Salt, pepper, garlic powder – for seasoning the flour and panko
• Oil – for frying such as vegetable, peanut or canola oil

Step-by-Step Instructions

1. Prep the Shrimp

Rinse the shrimp under cold water and pat dry. Make sure the shrimp are peeled, tails removed or left on per your preference. Use a paring knife to slice along the back of the shrimp to remove the vein. Remove the shell while leaving the tail intact if desired.

To get extra plump and flavorful shrimp, you can soak them in a salty baking soda bath. Dissolve 2 teaspoons salt and 1 teaspoon baking soda in water. Soak the shrimp for 20 minutes then rinse thoroughly. The baking soda alkalizes the shrimp allowing it to absorb more moisture so they turn out juicier.

2. Set Up a Breading Station

• Place the flour in a shallow dish and season with salt, pepper and garlic powder.
• In another shallow dish, beat 1-2 eggs with 2 tablespoons water until smooth.
• Put the panko crumbs in a third dish and season them the same way as the flour.

3. Bread the Shrimp

One at a time, coat the shrimp in the flour, shaking off any excess. Dip in the egg wash, allowing any excess to drip off. Finally press both sides of the shrimp into the panko crumbs to completely coat. Place the breaded shrimp on a baking sheet or plate.

4. Fry the Shrimp

Heat at least 2 inches of oil in a heavy bottomed pot or Dutch oven to 350°F Working in batches, add the breaded shrimp to the hot oil without overcrowding. Fry for 2-3 minutes, flipping once halfway through, until the panko is golden brown

Remove the fried shrimp to a paper towel lined plate to drain Season immediately with salt if desired,

5. Serve Immediately

Panko shrimp are best served immediately while the coating is still crispy Pair it with dipping sauces like honey mustard or sweet chili sauce Garnish with lime wedges and chopped green onions. Enjoy the crunchy shrimp as an appetizer or main dish.

Cooking Tips

• Use large shrimp for frying so they don’t overcook. Medium shrimp work too.
• Make sure oil is hot enough, around 350°F, before frying.
• Don’t overcrowd the pan when frying in batches.
• Let oil return to temp between batches for even cooking.
• Press panko onto the shrimp so it adheres.
• Chill breaded shrimp 30 minutes before frying for a crisper crust.
• Blot fried shrimp with paper towels to remove excess oil.

Panko Shrimp Variations

There are many ways to customize panko shrimp to suit your tastes:

• For spicy panko shrimp, add cayenne or chili powder to the flour and panko.
• Use cornstarch along with flour to make the coating extra crispy.
• Coat shrimp in mayonnaise or mustard before dredging for more flavor.
• Stuff shrimp with cheese or jalapeños for a crunchy, cheesy filling.
• Swap in crushed cornflakes or potato chips for an unconventional coating.
• For a low-carb option, coat shrimp in beaten egg and panko only, no flour.

Storing and Reheating Panko Shrimp

The breaded raw shrimp can be frozen for up to 3 months before frying. Place them in a single layer on a parchment lined pan and freeze until firm. Transfer to an airtight container or freezer bag. Fry frozen shrimp for an extra 1-2 minutes until hot and crispy.

To reheat fried panko shrimp, place them on a baking sheet in a 400°F oven for 4-5 minutes if they were refrigerated. Do not re-fry any longer or the coating will get greasy. Microwaving will make the coating soggy.

Crispy panko shrimp are hard to resist! The craggy, crunchy coating pairs perfectly with the plump, sweet shrimp inside. Making panko shrimp at home lets you control the flavors so you can customize it to your liking. Follow these easy steps for perfect shrimp every time. Now go enjoy those crispy, crunchy morsels straight from your kitchen!