Japan · Fish and Seafood Dishes

Panko Shrimp

Crispy Japanese-style shrimp coated in panko breadcrumbs that deliver an incredibly light, airy crust while keeping the shrimp juicy inside.

30 min✻4 servings✻340 kcal
Panko Shrimp

Ingredients

  • large tiger shrimp225 g
  • vegetable oil for frying500 ml
  • wheat flour50 g
  • eggs2 piece
  • panko breadcrumbs100 g
  • sweet chili sauce1
  • soy sauce1
  • lemon1

Method

  1. 1Peel shrimp, leaving the tails on. Make a shallow cut along the back and remove the dark vein.
  2. 2To keep shrimp straight: make 2-3 shallow crosscuts on the belly side without cutting through. Place belly-down and gently press flat with your palm. Pat thoroughly dry with paper towels.
  3. 3Set up a breading station: Plate 1: flour + salt + pepper. Plate 2: lightly beaten eggs. Plate 3: panko.
  4. 4Holding each shrimp by the tail, coat fully in flour (shake off excess), dip in egg, then coat in panko pressing gently so the crumbs adhere. Rest on a rack 5-10 minutes.
  5. 5Heat oil to 170–175 °C. Fry shrimp in small batches 1-2 minutes until deep golden. Do not overcook or shrimp will turn rubbery.
  6. 6Remove onto a rack. Season with salt while hot. Serve immediately with sweet chili sauce, soy sauce, and lemon wedges.