Crispy Panko Shrimp
Panko Shrimp breaded with a crispy panko coating and pan-fried until golden brown. They’re a delicious appetizer or snack or make them for dinner with some rice or fries on the side.
If you’re a crispy appetizer fan as I am, I am thrilled to introduce you to these panko shrimp. They deliver on the crispy with a seasoned panko bread crumb coating, they’re easy to make (no deep-frying!), and they double as a potential dinner idea (more on that in a moment).
And, with my seasoning in a bag trick, they don’t take long to make. A quick breading, and they’re ready to go in the hot pan. Minutes later, you’ll have a batch of crispy panko shrimp – I love it when that happens!
Ingredients
- Jumbo shrimp (21/25 size): I like big shrimp, but you can use any size you like as long as it’s one pound total.
- All-purpose flour
- Kosher salt
- Garlic powder
- Ground ginger
- Ground black pepper
- Panko breadcrumbs
- Large eggs
- High smoke point oil: I use vegetable oil or canola oil.
Recipe Steps
☑️ Season the Shrimp
Place the flour and all of the seasonings in a large resealable bag, seal the bag, and shake it to combine. Place all of the shrimp in the bag, seal it, and shake to coat them evenly in the flour mixture.
☑️ Coat the Shrimp in Panko
Place the panko in a shallow dish and crack the eggs into a separate shallow bowl. Whisk the eggs with a fork. Dip each shrimp in the egg and then coat them in the panko. Set the breaded shrimp in a single layer on a sheet pan or large plate.
☑️ Cook the Shrimp
Heat half of the oil in a large non-stick skillet over medium-high heat. Once the oil is hot, place half of the shrimp in a single layer in the oil. Cook them until the panko is golden brown and then turn them to cook them on the other side. It will only take a few minutes to cook them.
Take them out of the pan, add more oil and cook the second batch the same way.
Recipe Tips
You can use frozen shrimp for this recipe. Just be sure to thaw them and then pat them dry before seasoning them. If you add them to the bag with a lot of excess moisture, the seasoning mix will clump up.
If you want to keep the first batch of fried shrimp warm, set your oven to a low temperature (like 150ish degrees) and place them on a sheet pan. Keep them in the oven while you finish cooking the rest of the batch.
Panko shrimp are best not long after they’re made. Leftovers will keep in the refrigerator for a day or so, but the breading will soften.
Different Ways to Serve Them
- Appetizer: Pair them with a dipping sauce like Thai sweet chili sauce, cocktail sauce, or tarter sauce.
- Dinner: They’re great over cooked rice with the chili sauce drizzled over the top and some broccoli or other veggie on the side. Or pair them with some French fries.
More Appetizer Recipes
Panko Shrimp
Ingredients
- 2 tablespoons all-purpose flour
- 1 teaspoon salt
- 1 teaspoon garlic powder
- 1 teaspoon ground ginger
- 1/2 teaspoon black pepper
- 1 cup panko
- 2 large eggs
- 1 pound jumbo shrimp (21/25 size) peeled and deveined with tails left on
- 1/4 cup vegetable oil divided
- Thai sweet chili sauce for dipping
Instructions
- Place the flour and all of the seasonings in a large resealable bag. Close it and shake the bag to combine. Place the shrimp in the bag, close it up, and shake to coat them evenly in the seasoning mixture.
- Place the panko in a shallow bowl. Beat the eggs with a fork in a separate shallow bowl. Dip each shrimp in the egg and then coat them in the panko. Set them on a sheet pan or large plate.
- Heat 2 tablespoons of the oil in a large non-stick skillet over medium-high heat. Once the oil is hot, place half of the shrimp in a single layer in the oil and cook them for a few minutes on one side.
- Once the breading is golden and crispy, turn the shrimp and cook them until golden on the other side. Take them out of the pan, add more oil and cook the second batch.
- Serve the panko shrimp with Thai sweet chili sauce on the side for dipping.
Notes
Nutrition Estimate
More Recipes with Shrimp
Save this panko shrimp recipe for your next game day snack fest, holiday party, or regular weeknight dinner – whichever you choose, I think you’ll love them.
Happy cooking,
Easy and delicious. Thank you!
Look delicious thanks.
Instead of frying in oil, can I use oil spray and cook in air fryer or oven? If so what temperature do you recommend and time? Thanks.
I haven’t tried either of those, but I think it should work. For the oven, you could try baking them at 400°F until the panko is golden and crispy. They shouldn’t take long – maybe five minutes on each side? You could try them at the same temperature in an air fryer, but they probably won’t take as long as the oven. Again, I’m just guessing – without testing I can’t say for sure how it will work.
I can’t wait to try this recipe! The crispy panko coating sounds amazing, and I love how easy you made it look. Perfect for a quick weeknight dinner! Thanks for sharing!