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Crispy Panko Fried Shrimp Recipe

This Crispy Panko Fried Shrimp Recipe delivers restaurant-style crunch at home with juicy, tender shrimp coated in a golden, flaky panko crust. Perfect as an appetizer, dinner centerpiece, or party snack, this easy recipe guarantees flavor, crispness, and endless dipping possibilities.
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Prep Time 20 minutes
Cook Time 15 minutes
Course Appetizer, Main Course, Snack
Cuisine American, Japanese
Servings 4
Calories 280 kcal

Ingredients
  

For the shrimp:

  • 1½ lb large shrimp peeled, deveined, tails on or off
  • 1 quart cold water + 2 tbsp kosher salt + 1 tbsp sugar optional brine
  • OR 1 cup buttermilk optional soak

For the seasoned flour dredge:

  • 1 cup all-purpose flour
  • 1 tsp fine sea salt
  • ½ tsp black pepper
  • ½ tsp smoked paprika
  • ¼ tsp cayenne pepper optional
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • For the wet binder:
  • 2 large eggs
  • 2 tbsp cold water OR soda water
  • 1 tsp Dijon mustard
  • Pinch of salt

For the coating:

  • 2½ –3 cups panko breadcrumbs
  • 2 tbsp melted butter optional, for golden color
  • 1 tbsp chopped parsley optional

For frying:

  • 4 –6 cups neutral oil peanut, canola, or sunflower

For serving:

  • Lemon wedges
  • Dipping sauces tartar, spicy aioli, sweet chili, etc.

Instructions
 

  • Prep shrimp – If frozen, thaw completely. Pat shrimp dry with paper towels. For best texture, brine in salted water for 10–15 minutes (or soak in buttermilk 20 minutes). Rinse lightly and dry again.
  • Set up dredging station – Prepare three shallow bowls: one with seasoned flour, one with whisked egg mixture, and one with panko breadcrumbs (tossed with butter and parsley if desired).
  • Coat shrimp – Dredge each shrimp in flour, dip into egg binder, then press into panko crumbs until fully coated. Arrange on a tray.
  • Heat oil – In a deep pot, heat oil to 350°F (175°C). Maintain temperature throughout frying.
  • Fry shrimp – Cook 4–6 shrimp at a time for 2–3 minutes until golden brown and cooked through (shrimp should curl into a “C” shape, not a tight “O”).
  • Drain & season – Remove shrimp with a slotted spoon, place on a wire rack, and sprinkle lightly with sea salt.
  • Serve hot – Plate with lemon wedges and dipping sauces. Enjoy immediately for the crispiest texture.

Notes

  • Storage: Best eaten fresh, but leftovers keep in the fridge up to 2 days.
  • Reheat in a 400°F (200°C) oven for 5–8 minutes. Avoid microwaving.
  • Make-ahead: Coat shrimp ahead, refrigerate up to 30 minutes, then fry. Or freeze raw coated shrimp and fry from frozen. Variations: Coconut Panko
  • Shrimp: replace 1 cup panko with shredded coconut.
  • Cajun Spiced Shrimp: add 2 tsp Cajun seasoning to flour and panko.
  • Air Fryer: Spray with oil, cook at 400°F (200°C) for 6–8 minutes.