How to Make Perfectly Crispy Panko Shrimp

Panko shrimp is a popular appetizer and main dish featuring large, juicy shrimp encrusted in a super crispy and flaky panko breadcrumb coating. When properly made, panko shrimp has a satisfying crunch that will keep you coming back for more.

In this article I’ll explain everything you need to know to make restaurant-quality panko shrimp at home. We’ll cover how to choose the right shrimp make the coating extra crispy, tips for frying, and how to serve these irresistible crispy shrimp. Let’s get cooking!

Ingredients for Panko Shrimp

The ingredients for panko shrimp are simple, Here’s what you’ll need

• Shrimp – The key is to use large shrimp if possible, around 12 per pound. Larger shrimp hold up better when fried. Thaw frozen shrimp completely before using.

• Flour – All-purpose flour helps the coating stick to the shrimp.

• Egg – Beaten egg binds the flour coating to the shrimp.

• Panko breadcrumbs – Crucial for the signature crunch. Don’t substitute regular breadcrumbs.

• Oil for frying – Peanut, vegetable, or canola oil work well.

• Seasonings – Salt, pepper, garlic powder, paprika.

Preparing the Shrimp

Proper prep is crucial for plump, juicy shrimp inside a crispy coating. Here are a few tips:

• Rinse shrimp under cold water and pat very dry. Any moisture will make the coating soggy.

• Make shallow cuts on the underside of the shrimp to help them lay flat. This gives the iconic shape.

• Season shrimp with salt and pepper just before coating.

• For extra flavor, soak the peeled shrimp briefly in salted water with baking soda. This helps the shrimp retain moisture.

Setting up the Coating Station

You’ll get the crispiest, most even coating by setting up an efficient breading station:

• Place flour in a shallow dish. Season it with salt, garlic powder, paprika, and pepper.

• Beat eggs with 2 tbsp water in another shallow dish.

• Fill a third dish with panko breadcrumbs. Mix in some of the same seasonings as the flour.

• Dredge each shrimp first in flour, then egg wash, then panko, pressing to adhere.

• Let breaded shrimp rest on a rack as you heat up the oil. This helps the coating set.

Frying for Maximum Crunch

Crispiness comes down to proper frying technique:

• Use a thermometer and heat oil to 350°F – 375°F. This high heat crisps the coating quickly before shrimp overcooks.

• Fry shrimp in batches without overcrowding.

• Flip/rotate shrimp during frying to evenly brown.

• Fry for 2-3 minutes until coating is golden brown. Drain on a paper towel-lined plate.

• Let oil return to temperature between batches.

Serving Your Crispy Panko Shrimp

Your crunchy panko shrimp will be irresistible on their own, but here are some tasty ways to serve them:

• Pile shrimp on a platter with lemon wedges, cocktail sauce, and/or tartar sauce for dipping.

• Nestle on shredded lettuce or cabbage for a nice crunch contrast.

• Serve on top of rice or tossed through noodles.

• Stuff into sandwiches, wraps, or tacos.

• Sprinkle over salads or poke bowls.

However you choose to serve them, these crispy panko shrimp are sure to satisfy! The flaky panko coating stays so crispy even with sauces. Make a double batch because they will go fast.

Expert Tips for Panko Shrimp Perfection

After making panko shrimp many times, I’ve picked up some useful tips for guaranteed success:

• Use large shrimp – Larger shrimp like U12 or U15 hold up better during frying than small shrimp, which tend to overcook.

• Dry shrimp thoroughly – Blot shrimp very dry before coating. Any moisture will make the crisp coating soggy.

• Rest breaded shrimp – Letting shrimp sit for 10-15 minutes helps the coating adhere better when frying.

• Fry at proper oil temperature – Heat oil between 350°F – 375°F. This prevents soggy coating and overcooked shrimp.

• Work in small batches – Avoid overcrowding the pan when frying. Cook shrimp in batches for even browning.

• Flake salt before serving – Sprinkle with flaky sea salt right after frying for an extra touch.

• Reheat gently – To reheat leftovers, bake at 300°F instead of frying again. This preserves the crispiness.

Frequently Asked Questions

Can I use regular breadcrumbs instead of panko?

I don’t recommend it. Panko is key for the signature light, flaky crunch. The crisp coating won’t be nearly as good with regular breadcrumbs.

Do I need a thermometer for frying?

It really helps! Frying at the proper 350°F – 375°F oil temperature prevents a soggy coating. Without a thermometer, it’s hard to maintain the right heat.

How long does it take to fry the shrimp?

About 2-3 minutes, but always cook by color and texture, not time. The coating should be evenly golden brown and very crispy when done. Larger shrimp will take a little longer.

Can I bake the shrimp instead of frying?

Baking doesn’t achieve the same level of crispy crunchiness unfortunately. Shallow frying is ideal, but you can use an air fryer to reduce oil. Just spray shrimp with oil before air frying.

Crispy panko shrimp is a crowd-pleasing appetizer or main dish that’s worth the extra effort to make at home. With a well set-up breading station, fresh large shrimp, and proper frying technique, you can achieve restaurant-quality results. Just be prepared to make extra – these crunchy morsels go fast!