Panko Shrimp

Crispy, golden, and delicious, this Panko Shrimp recipe is perfect for appetizers, snacks, or even a main course. The shrimp are coated in a light and crunchy panko breadcrumb crust, then fried or baked to perfection. Whether you dip them in a tangy sauce or enjoy them on their own, these shrimp will quickly become a favorite.

Why You’ll Love This Recipe

• Crispy and Crunchy – Panko breadcrumbs create a light, airy, and crispy coating.
• Easy to Make – Simple ingredients and quick preparation make this a go-to recipe.
• Versatile – Perfect as an appetizer, in tacos, on salads, or served with rice.
• Baked or Fried – You can deep-fry for extra crunch or bake for a healthier option.
• Pairs Well with Dipping Sauces – Goes great with cocktail sauce, sweet chili sauce, or garlic aioli.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• Large shrimp, peeled and deveined
• Panko breadcrumbs
• All-purpose flour
• Eggs
• Salt
• Black pepper
• Garlic powder
• Paprika (optional, for extra flavor)
• Oil (for frying) or cooking spray (for baking)

Directions

1. Prepare the Shrimp – Pat the shrimp dry with paper towels and season with salt, black pepper, and garlic powder.
2. Set Up a Breading Station – In three separate bowls:
   • Bowl 1: All-purpose flour
   • Bowl 2: Beaten eggs
   • Bowl 3: Panko breadcrumbs (mix with paprika for extra flavor)
3. Coat the Shrimp – Dredge each shrimp in flour, then dip into the egg, and finally coat with panko breadcrumbs, pressing gently to adhere.
4. Fry or Bake:
   • Frying: Heat oil in a pan to 350°F (175°C). Fry shrimp in batches for 2-3 minutes per side until golden brown and crispy. Drain on paper towels.
   • Baking: Preheat oven to 400°F (200°C). Place shrimp on a baking sheet lined with parchment paper, spray with cooking spray, and bake for 10-12 minutes, flipping halfway through.
5. Serve – Enjoy immediately with your favorite dipping sauce.

Servings and Timing

• Servings: 4
• Prep Time: 10 minutes
• Cook Time: 10 minutes
• Total Time: 20 minutes

Variations

• Spicy Panko Shrimp – Add cayenne pepper or hot sauce to the egg mixture.
• Coconut Panko Shrimp – Mix shredded coconut with the panko for a tropical twist.
• Air Fryer Panko Shrimp – Cook at 375°F (190°C) for 8-10 minutes, flipping halfway through.
• Gluten-Free Option – Use gluten-free panko and flour.

Storage/Reheating

• Storage: Store leftovers in an airtight container in the refrigerator for up to 2 days.
• Reheating: Reheat in the oven at 375°F (190°C) for 5-7 minutes or in an air fryer at 350°F (175°C) for 3-5 minutes to retain crispiness.

FAQs

Can I use frozen shrimp?

Yes, just thaw them completely and pat dry before breading.

Why is my panko not sticking?

Make sure the shrimp are dry before coating, and press the panko firmly onto them.

Can I use regular breadcrumbs?

You can, but panko gives a much crispier texture.

What oil is best for frying?

Use a neutral oil with a high smoke point, like vegetable, canola, or peanut oil.

Can I make this ahead of time?

Bread the shrimp and refrigerate them for up to an hour before cooking.

What sauces go well with panko shrimp?

Cocktail sauce, sweet chili sauce, garlic aioli, or tartar sauce all pair well.

Can I bake them instead of frying?

Yes! Baking at 400°F (200°C) for 10-12 minutes will still give a crispy texture.

How do I prevent the shrimp from getting soggy?

Serve them immediately and avoid covering them while they cool.

Can I use this method for other seafood?

Absolutely! Try it with fish fillets, scallops, or even calamari.

How do I make extra crispy shrimp?

Double-coat them by dipping in egg and panko twice before frying.

Conclusion

Panko shrimp is a crispy, delicious dish that’s easy to prepare and perfect for any occasion. Whether you fry, bake, or air-fry them, the crunchy coating and juicy shrimp make a winning combination. Pair them with your favorite sauce, serve them over rice, or enjoy them in tacos for a restaurant-quality meal at home.

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