What is Panko Shrimp? A Guide to This Crispy, Crunchy Appetizer

Panko shrimp has become a wildly popular appetizer on menus across America. The crispy, crunchy coating and succulent shrimp interior has made panko shrimp a crowd favorite But what exactly is panko shrimp and how did it become so prevalent? Here is a guide to this Japanese-inspired dish so you can enjoy it at home

What is Panko?

Panko refers to a type of Japanese breadcrumb with a light, crispy texture. The name comes from the Japanese words “pan” for bread and “ko” meaning powder.

Unlike traditional breadcrumbs which are made from pulverized loaf bread panko is made from bread without crusts. This means the crumbs are a uniform size and color rather than the mixed look of regular breadcrumbs.

The bread used to make panko is baked differently too. It’s passed through an electric current which creates airier bread with a wider surface area. When panko is fried, this increased surface area gets ultra crispy and flaky.

What Makes Panko Different Than Regular Breadcrumbs?

There are a few key differences that set panko breadcrumbs apart:

• Flaky texture – Panko has large, flat shards that fry up crisper than fine, granular breadcrumbs.

• Lightness – Due to the manufacturing process, panko has more air pockets, resulting in a lighter, less dense coating.

• Uniform shape – Breadcrumbs often vary in size whereas panko flakes are more consistently sized and shaped.

• Color – Breadcrumbs are tan from the browned crust while panko has a whiter color since crusts are removed pre-baking.

• Absorb oil differently – The porous structure of panko absorbs less oil, keeping foods beneath crunchier.

This unique texture and absorption makes panko the optimal choice when you want an extra flaky, light, golden fried coating. It’s why panko shrimp became so popular.

What is Panko Shrimp?

Panko shrimp refers to shrimp coated in crunchy panko breadcrumbs then fried until golden brown. The panko provides a thin, shatteringly crispy crust that contrasts beautifully with the plump, juicy shrimp inside.

Unlike heavy batters, the panko adds just enough coating to protect the shrimp without overwhelming its natural seafood sweetness. Each bite bursts with the flavors of ocean-fresh shrimp and satisfying crunch.

Panko shrimp is served as an appetizer, side dish, or entree. It’s a fixture on menus at Japanese restaurants and steakhouses but also shines in more casual settings like bars and pubs.

How Did Panko Shrimp Become Popular in America?

A few factors led to panko shrimp’s surge in popularity:

• Introduction of panko – Japanese panko first arrived in the U.S. in the late 1960s. Its superior crunch quickly earned fans.

• Rise of Japanese cuisine – As sushi and other Japanese fare grew trendy in the 1970s-80s, panko permeated more American kitchens.

• Benihana – This teppanyaki chain’s fried panko shrimp appetizer made it ubiquitous.

• TV chefs – Celebrity chefs like Bobby Flay and Emeril Lagasse showcased panko shrimp in the 1990s.

• Allure of crunch – Panko’s incredibly crispy texture made it appealing as fried foods boomed.

Panko shrimp has remained popular because the contrast of crispy panko and sweet shrimp is irresistible. The coating also stays crisper than batter during serving.

How is Panko Shrimp Made?

Making panko shrimp is easy. Here are the basic steps:

• Buy ingredients – Fresh, raw shrimp with shells removed. Panko breadcrumbs. Eggs, flour, and seasonings for coating. Oil for frying.

• Prepare shrimp – Rinse, pat dry, and devein shrimp. Butterfly or leave whole depending on size.

• Make coating – Whisk eggs in one bowl. Combine panko, flour, and seasonings like salt, pepper, paprika in a second bowl.

• Bread shrimp – Dip each shrimp in egg wash then press into panko mixture to fully coat.

• Fry shrimp – Heat 1-2 inches oil to 350°F. Fry shrimp 2-3 minutes until golden brown.

• Drain and serve – Remove shrimp to paper towel-lined plate to drain excess oil. Enjoy hot!

The egg binds the crumbs to the shrimp and helps seal in moisture. Frying at a high temperature ensures the panko gets ultra crispy without overcooking the shrimp.

What are the Best Shrimp to Use for Panko Shrimp?

• Raw shrimp – Using raw shrimp is important so it cooks through when fried. Don’t use pre-cooked.

• Peeled & deveined – Shrimp should be shelled with tails off and deveined for easy eating.

• Large shrimp – Go with 16/20 or 21/25 size shrimp. They showcase panko best.

• Wild-caught – Choose sustainably caught wild shrimp for best flavor and texture.

• Fresh or frozen – Fresh is ideal but previously frozen shrimp works too if thawed properly.

Avoid using tiny salad shrimp or rock shrimp which will overcook with panko frying. Larger shrimp around 16-20 per pound are perfect.

What Oil is Best for Frying Panko Shrimp?

• Refined oils – Choose oils with high smoke points like vegetable, peanut, or canola oil.

• Neutral flavor – Opt for mild oils that won’t impart other flavors on the shrimp.

• Proper amount – Use 1-2 inches oil depth to allow shrimp to fry evenly.

• Ideal temperature – Heat oil to 350-375°F for crispy panko without overcooking shrimp.

Test oil temp before adding shrimp. Adjust stovetop heat to maintain proper temperature while frying. This keeps the panko lightly browned without soaking up excess oil.

What are the Best Dipping Sauces for Panko Shrimp?

The crispy panko coating on shrimp pairs fabulously with a variety of dipping sauces:

• Cocktail sauce – The classic sauce for shrimp, ketchup-based with a horseradish kick.

• Tartar sauce – Mayo, pickles, and herbs make a cool, creamy complement.

• Sweet chili sauce – Fruity flavor balances the panko’s saltiness.

• Sriracha mayo – Spicy-cool blend of mayo, sriracha, and lime.

• Yum yum sauce – Sweet and savory sauce with mayo, unagi sauce, chili sauce.

• Lemon garlic aioli – Elegant dipper with lemon, garlic, and rich mayonnaise.

Serve a few sauces for tailoring each bite. Sriracha mayo and sweet chili make a dynamic duo.

What are Some Variations on Panko Shrimp?

While classic panko shrimp needs little else than the coating and shrimp, some fun variations include:

• Mixing in spices like cayenne, five spice powder, or Cajun seasoning into the panko crumbs for a kick of heat.

• Using coconut panko for extra crispness and nutty flavor.

• Flavoring the egg wash with additions like hot sauce, garlic, or soy sauce.

• Topping with sesame seeds, scallions, or microgreens before serving for extra crunch.

• Swapping the flour for cornstarch to make the coating gluten-free.

• Serving over greens, noodles, or rice for a complete meal.

• Going sans panko and using just a spiced flour coating for a less bready crunch.

Let your imagination run wild to create panko shrimp your way. Just keep the main components in harmony.

Can You Bake Panko Shrimp Instead of Frying?

Yes, panko shrimp can absolutely be baked in the oven rather than fried. Baking eliminates the oil for a healthier version:

• Coat shrimp in panko mixture as you would for frying.

• Arrange breaded shrimp on a greased or foil-lined baking sheet.

• Mist shrimp lightly with oil spray to help browning.

• Bake at 425°F for 12-15 minutes until cooked through and crispy.

• Flip shrimp halfway through for even browning.

The high oven heat helps the panko crisp up. Just keep an eye on it since baking takes longer than frying.

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