Here’s how to make the most perfect, juicy Ebi Katsu to make the ultimate Ebi Katsu Sando. This is a great lunch sandwich—crispy on the outside and juicy and flavorful on the inside. You can also eat this shrimp katsu in a rice bowl.
This is a step-by-step guide on how to make the best shrimp katsu sando with Japanese milk bread. The shrimp cutlets should be juicy and full of flavor.
When you bread meat or seafood with Japanese panko breadcrumbs and then fry it, you make katsu. This chicken katsu in this chicken katsu sushi burger is an example of katsu. Panko breadcrumbs make the cutlet super crispy, which sets it apart from other breaded cutlets. Chicken katsu, pork katsu, shrimp katsu, steak katsu and even salmon katsu are all popular options. And I love ’em all!.
I really love this ebi katsu (shrimp katsu), but I don’t get to eat it very often because I can’t find a good restaurant nearby that serves it. So, I make my own of course.
Shrimp katsu is a little more involved to make than the classic chicken or pork katsu. It turns out great, though, and if you’re here, you want to learn how to make shrimp katsu too. So let’s get to it.
Shrimp katsu is a beloved Japanese comfort food consisting of large, juicy shrimp coated in crispy panko breadcrumbs and fried to golden perfection. This dish offers an irresistible combination of flavors and textures that makes it a favorite for seafood lovers and fried food fans alike.
In this article we’ll cover everything you need to know about shrimp katsu, including what it is, how it’s made and why it’s so delicious. Whether you’re new to Japanese cuisine or a longtime katsu connoisseur, read on to become an expert on this crispy, crunchy specialty.
What is Katsu?
The word “katsu” refers to a method of breading and frying foods that originated in Japan during the Meiji period in the late 19th century. “Katsu” comes from the English word “cutlet,” and it typically involves coating a protein like pork, chicken, or shrimp with breadcrumbs or panko and then frying it until crispy.
Some of the most popular katsu dishes include:
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Chicken katsu – Chicken breast or thigh meat coated in panko and fried
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Pork katsu – Thinly pounded pork loin or pork cutlets fried with panko.
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Shrimp katsu – The star of this article, featuring plump shrimp in crispy panko.
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Vegetable katsu – Often made with eggplant, green beans, or kabocha squash.
No matter the protein, katsu delivers an irresistible crunch and flavor that keeps diners coming back for more. Now let’s focus on one especially delicious iteration: shrimp katsu.
What is Shrimp Katsu?
Shrimp katsu consists of large, fresh shrimp that are breaded in panko breadcrumbs and fried until golden brown and crispy. The shrimp is typically served with shredded cabbage and tonkatsu sauce, a sweet and tangy Japanese condiment.
This dish offers the satisfying crunch of katsu combined with the sweet, briny flavor of plump shrimp. It’s a favorite appetizer or main course at Japanese restaurants, izakaya pubs, and even street food stalls.
While chicken and pork katsu are likely more common, shrimp katsu is prized for its delicate texture that contrasts beautifully with the crisp panko coating. It makes for an impressive presentation, especially when served atop shredded cabbage with the brightly-colored tonkatsu sauce.
The Origins of Shrimp Katsu
Like many Japanese dishes, the exact origins of shrimp katsu are hard to pin down. However, it likely evolved as a luxurious spin on the classic pork cutlet katsu which became popular in the late 1800s.
Back then, meat was expensive and considered a delicacy reserved for special occasions. Seafood like shrimp was even more rare and pricey. Breading and frying shrimp into katsu form allowed cooks to transform a small amount of shrimp into an impressive and satiating dish.
Over time, shrimp katsu grew into a staple menu item at restaurants and a favorite for home cooks. Its popularity continues today both in Japan and abroad thanks to its universally-loved flavors and textures.
How Shrimp Katsu Is Made
Perfectly cooked shrimp katsu requires a delicate balance between juicy shrimp and ultra-crispy panko. Here are the basic steps:
Prep the shrimp – The shrimp must be peeled, deveined, and patted dry. Leave the tails on for presentation.
Season simply – A light seasoning of salt and pepper is all that’s needed.
Bread thoroughly – Dredge shrimp in flour, then egg, then panko. Press panko in firmly.
Fry at high heat – Fry in 350°F oil for 3-4 minutes until deep golden brown.
Drain and serve – Drain on a wire rack. Serve with tonkatsu sauce and shredded cabbage.
It’s important not to overcook the shrimp, as you want to maintain a plump, juicy texture inside the crispy coating. Frying at a high enough temperature helps the panko achieve ultimate crunch without absorbing too much oil.
Tips for Making Perfect Shrimp Katsu at Home
Shrimp katsu may look involved, but it’s easy to make restaurant-quality results at home. Here are some top tips:
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Choose large or jumbo shrimp – The bigger the better to encase plenty of juicy shrimp meat inside the coating.
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Get panko crumbs – Japanese panko makes the crispiest coating. Look for it near other Asian foods at the grocery store.
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Use instant-read thermometer – This helps you fry the katsu until the interior shrimp reaches an ideal temp of 140°F.
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Fry in small batches – Don’t crowd the pan or the temperature will drop, compromising the crisp coating.
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Let oil reheat between batches – Let oil come fully back up to temp for 350°F before adding more katsu.
Follow these tips and you’ll be enjoying restaurant-worthy shrimp katsu in no time!
Why is Shrimp Katsu So Delicious?
There are several reasons shrimp katsu is considered so crave-worthy:
Crispy panko coating – The light, flaky Japanese breadcrumbs fry up insanely crispy and crunchy, providing irresistible texture contrast.
Plump, juicy shrimp – When fried properly, the shrimp stays succulent and flavorful.
Sweet, tangy sauce – Tonkatsu sauce strikes the perfect balance between sticky-sweet and tangy. It pairs perfectly with the katsu.
Fresh, crisp cabbage – Shredded raw cabbage adds freshness and pleasant crunch.
Salty, umami flavors – Soy sauce and seafood provide plenty of savory umami depth.
Every element combines for a dish where flavors and textures are perfectly balanced. The end result is a Japanese comfort food favorite that keeps fans coming back again and again.
Shrimp Katsu vs. Tempura Shrimp
Shrimp katsu is sometimes confused with tempura shrimp, another popular Japanese shrimp dish. While both involve fried shrimp, there are a few key differences:
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Batter – Tempura uses a very light, delicate batter compared to the hearty panko crust on katsu.
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Frying method – Tempura is fried gently in lower oil temperatures to keep the batter light. Katsu fries at higher heat for ultimate crunch.
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Flavor – The panko in katsu provides nutty flavor not found in tempura’s subtle batter.
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Texture – Katsu offers an extra-crispy, crunchy exterior compared to the lighter, airier tempura coating.
So while both dishes offer tasty fried shrimp, katsu has a heartier crunch and flavor that contrast beautifully with the plump shrimp inside. It comes down to personal preference!
Serving Suggestions for Shrimp Katsu
Shrimp katsu is delicious on its own, but it also pairs well with a variety of sides:
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Steamed rice – The most classic pairing, allowing you to enjoy the katsu flavors alongside fluffy white rice.
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Miso soup – The salty, comforting soup balances the richness of the fried katsu.
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Salad greens – Watercress, arugula, or spinach help cut the grease.
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Fresh vegetables – Quick pickled cucumbers, snap peas, or shredded carrots add crunch.
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Edamame – Chilled, salted soybeans offer protein and textural contrast.
However you choose to complement it, shrimp katsu is sure to be the star of the meal. Its crispy coated shrimp never fails to satisfy.
Regional Variations
While the basic shrimp katsu recipe remains largely the same across Japan, there are a few regional specialties worth noting:
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Kansai-style – Uses a thicker slice of cabbage and richer, eggy panko coating.
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Hiroshima-style – Served with thin sliced cabbage and spicy karashi mustard.
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Tokyo-style – Features a sweet, thick tonkatsu sauce paired with tender cabbage.
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Okinawa-style – Made with local bitter melon instead of cabbage.
So if you travel to different parts of Japan, keep an eye out for local variations on this classic dish!
How to Order Shrimp Katsu at a Restaurant
If you spot shrimp katsu on a Japanese restaurant menu, go for it! Here are some helpful phrases to order:
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“Ebi katsu kudasai” – “Shrimp katsu, please.”
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“Ebi katsu to gohan kudasai“ – “Shrimp katsu and rice, please.”
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“Ebi katsu teish
How to shape the ebi katsu
Divide the shrimp mix into four portions. Using wet hands, shape each portion into a patty shape. To make the ebi katsu sando, I cut each piece into a square that would fit in a sandwich. Each cutlet is about 4 – 4. 5 inches on each side. You could also shape it into a round shape like a burger patty.
Before you handle the shrimp mix, you should wet your hands with cold water so that the shrimp don’t stick to your hands. Have a bowl of cold water nearby so you can wash your hands whenever you need to while you shape the shrimp mix.
The patties should be put on a tray or plate lined with parchment paper. They should then be frozen for 30 to 60 minutes. This helps to make the katsu firm so that it’ll be easier to handle when you crumb them.
The ebi katsu is ready to be coated when the cutlets are just about semi-frozen on the surface. They should NOT be frozen solid. These are made this way so that they are easier to pick up and coat well without changing their shape.
Place the flour, eggs, and panko crumbs in 3 separate dishes. The eggs should be beaten as well. Season the flour mix with some salt, and mix well.
Coat each shrimp cutlet / patty with the flour mix first, followed by the egg white mixture. Finally, place it in the panko crumbs and make sure that it’s coated well with the crumbs. Press the crumbs into the ebi katsu surface, to make sure the katsu is completely covered.
Repeat with all the portions.
Ingredients for the Ebi Katsu Sando (shrimp cutlet sandwich)
Kewpie mayo – This Asian mayonnaise is richer and a little more sour than regular mayonnaise. This is because it’s made with egg yolks only, and rice wine vinegar is also added to it.
Tonkatsu sauce – You can easily find this in Asian grocery stores. Tonkatsu is a sweet and sour sauce that is made with vegetables, fruits and vinegar.
Coleslaw mix – Finely shredded cabbage should be more than enough.
Pickles – I LOVE adding some daikon pickles on the side. This is only if you like the sour flavor contrast.
Japanese milk bread – This is the most common type of bread that is used in Japanese sandwiches. Unlike regular bread, milk bead has a delicious milky and slightly sweet taste. Plus the bread is incredibly soft, with a little bit of chewiness too. However, if you can’t find Japanese milk bread, you can make your own OR use brioche bread, buns, soft sandwich bread, or sliced Texas toast bread instead.
Here are my step by step recipes for,
BEST Ebi Fry Recipe (Japanese Fried Shrimp)
FAQ
How many calories are in shrimp katsu?
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Amount Per Serving
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% DV
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Calories
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76kcal
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4%
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Fats
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5g
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6%
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Sat. fats
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1g
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5%
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Mono. Fats
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N/A
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Can you make shrimp Katsu?
Shrimp katsu is a little more involved to make than the classic chicken or pork katsu. But the results are amazing! And if you’re here, that means you’d love to learn to make shrimp katsu too. So let’s get to it. You can add so much flavor to the shrimp mix to make the most flavorful katsu.
What is prawn Katsu?
Prawn Katsu is also called Ebi Katsu, Ebi Fry, or Panko Prawn. It can be served on its own with dipping sauce or served together with curry and rice. Other than curry, you can also find it served in udon noodle soup. Katsu curry is a well-known Japanese-style curry dish loved by both Asian and Western countries.
Are shrimp katsu burgers fried?
Crispy and tender, fried fish sandwiches have nothing on these crispy shrimp katsu burgers. Inspired by a popular sandwich at a Japanese chain called Lotteria, you may have even spied these (also known as ebi katsu) at several McDonald’s internationally or in restaurants across the US.
How to make katsu sauce?
To prepare the katsu sauce, mix all the ingredients, cover and refrigerate for at least one hour for the flavours to develop. Heat oil in a pan to fry the shrimps. Beat the egg well and season with salt. Season the shrimps with salt and pepper. Flour the shrimps lightly, dip in beaten egg and cover well with the Panko crumbs.