Every bite is going to make you wonder why you haven’t tried this crispy, delicious version of fried shrimp before!
When it came time to try to encourage my son to eat seafood, I started with fish sticks. The crispy coating in this classic, kid-friendly dish was a hit. That led me to shrimp, and I knew I’d have to be sneaky and hide shrimp the same way. This recipe for panko shrimp is all about the texture. While it takes a little bit of prep with flour, eggs, and breadcrumbs, the shrimp will cook quickly. Another way to amp up this dish was with a sauce “station.” By getting my kiddo to dunk panko shrimp in a variety of sauces, we had another weeknight dinner to add to the rotation.
But why panko breadcrumbs? Panko is a type of Japanese breadcrumb made from bread without a crust. That results in a crispier and airier texture compared to traditional breadcrumbs. Who doesn’t love that? Panko breadcrumbs are versatile and can be used for coating fish and chicken. But first, be sure to serve up panko shrimp. Whether you’re serving them as an appetizer, over a salad, or even as a main entrée, they’re sure to be devoured.
Is Panko Shrimp Healthy?
Shrimp is a low-calorie, high-protein powerhouse. It’s also a great source of vitamins, minerals, and omega-3 fatty acids. However, this is a fried dish, so it should be consumed in moderation. The good news is that panko breadcrumbs are a healthier alternative to regular breadcrumbs. They’re higher in fiber and lower in fat, calories, and sodium. If preferred, you could bake panko shrimp, which would reduce the amount of oil needed. See FAQs for how to do that.
Get Creative With Spices
When in doubt, add garlic! By adding garlic powder or minced garlic into the egg bowl, you’ll create a delicious flavor profile for the recipe. But that’s just the beginning. Adding the right spices can elevate your panko shrimp with unique flavor. Smoked paprika is a must to get a bit of sweetness and smokiness. If you want to recreate Old Bay seasoning without the sodium, add celery salt, paprika, red pepper, and mustard. Some of my other favorites are lemon pepper, chili powder, and parsley. Finally, add five-spice powder for an Asian-inspired twist of sweet and spicy.
How Do I Store Leftovers?
Leftovers can be cooled and kept in an airtight container in the fridge for up to 2 days. To re-crisp, bake leftover panko shrimp at 300°F for about 10 minutes. It’s not recommended to freeze after cooking, as the quality of the panko shrimp can be affected. And don’t forget, shellfish should never be left out of the refrigerator for more than 2 hours.
Serving Suggestions
Panko shrimp are a great vehicle for tasty sauces. Some of the classic seafood sauces will work well for dipping, like Remoulade Sauce and Cocktail Sauce. If you prefer to drizzle sauce over the shrimp instead of dipping, try this citrusy Lemon Aioli. Finally, add new dimensions of flavor to the panko shrimp with some heat from this Perfect Chipotle Sauce Recipe or Mango Curry Easy Homemade Paleo BBQ Sauce.
As for side dishes, I enjoy panko shrimp with French-Fried Onions and Homemade French Fries. You could also top off an Avocado Salad with panko shrimp and finish it off with a Mustard Vinaigrette. Finally, double up on the seafood if you’re eating panko shrimp for dinner and serve them next to Salmon Burgers or Fish Cakes.
Ingredients
- 1 pound large shrimp peeled and deveined
- 1/2 teaspoon sea salt
- 1/4 teaspoon ground black pepper
- 1 cup all-purpose flour
- 2 large eggs beaten
- 1 1/2 cups panko breadcrumbs
- Vegetable oil for frying
- Lemon wedges optional, for serving
Instructions
- Pat the shrimp dry with paper towels. Season with salt and pepper.
- Set up 3 shallow bowls: 1 with flour, 1 with beaten eggs, and 1 with panko breadcrumbs.
- Dredge each shrimp in flour (shake off the excess) and then dip into the eggs (again, shaking off the excess). Coat the shrimp with panko breadcrumbs, pressing gently to adhere.
- Heat oil in a large skillet on medium-high heat or deep fryer set to 375°F.
- Fry the shrimp in batches until golden brown and crispy, about 2-3 minutes per side.
- Transfer cooked shrimp to a paper towel-lined plate to drain excess oil.
- If desired, serve with lemon wedges on the side to squeeze over the shrimp.
Nutrition Info:
Nutrition information are estimates only and may vary based on the specific brands, ingredients, and portion sizes you use. This data is provided for informational purposes only.
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