Ebi Fry (Fried Shrimp)

Ebi Fry (Fried Shrimp)

The Spruce / Abbey Littlejohn

Prep: 20 mins
Cook: 20 mins
Total: 40 mins
Servings: 4 servings
Yield: 12 shrimp
Nutrition Facts (per serving)
448 Calories
33g Fat
27g Carbs
12g Protein
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Nutrition Facts
Servings: 4
Amount per serving
Calories 448
% Daily Value*
Total Fat 33g 42%
Saturated Fat 4g 21%
Cholesterol 134mg 45%
Sodium 551mg 24%
Total Carbohydrate 27g 10%
Dietary Fiber 2g 6%
Total Sugars 2g
Protein 12g
Vitamin C 0mg 2%
Calcium 84mg 6%
Iron 2mg 12%
Potassium 143mg 3%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Ebi fry, is a popular Japanese dish of shrimp that is breaded and deep fried and served with tonkatsu sauce or tartar sauce. This dish is commonly made at home, but it is also a classic "yoshoku", or Western, dish that is often found on the menu of Japanese restaurants and cafes. It is also a popular bento lunch item.

Ebi fry differs from another popular Japanese dish, shrimp tempura, in that the batter used to coat the shrimp is different. Ebi fry is coated in flour, then dipped in an egg wash, and then coated with coarse panko bread crumbs to create a thick breaded exterior. On the other hand, shrimp tempura is dipped in a batter made of a mixture of flour, starch, and egg to create a light crunchy exterior.

Recipe Article Updated by Judy Ung.

Ingredients

For the Shrimp:

  • 12 large shrimp, deveined, tails on

  • 1/4 cup all-purpose flour

  • 1 large egg, gently beaten

  • 1 cup panko breadcrumbs

  • Canola oil, for frying

For the Tartar Sauce:

  • 1 large egg, boiled, finely chopped

  • 2 tablespoons finely minced onion

  • 2 tablespoons finely minced pickles

  • 4 tablespoons mayonnaise

  • 1 dash kosher salt, or to taste

  • 1 dash freshly ground black pepper, or to taste

  • 1/2 cup finely shredded green cabbage, optional

Steps to Make It

  1. Gather the ingredients.

    Ebi Fry (Fried Shrimp) ingredients

    The Spruce / Abbey Littlejohn

  2. Clean shrimp: remove shells from shrimp without removing tails. (If shrimp have not been deveined, simply cut a slit on the back of the shrimp to remove the black innards, using a toothpick to lift vein out.)

    shrimp with shells removed in a bowl, shrimp shells in a bowl

    The Spruce / Abbey Littlejohn

  3. Make a few incisions on the stomach side of the shrimp and lightly press the back of the shrimp to straighten it out. This will prevent shrimp from curling when cooked.

    straight shrimp on a plate

    The Spruce / Abbey Littlejohn

  4. Pat shrimp dry using paper towels.

    shrimp patted dry with a paper towel

    The Spruce / Abbey Littlejohn

  5. Set up a work station with three shallow dishes: place flour in the first, beaten egg in the second, and panko breadcrumbs in the last dish. Be sure to add a touch of salt and black pepper to the flour, which helps to add flavor to the ebi fry.

    bowls with flour, beaten egg and panko

    The Spruce / Abbey Littlejohn

  6. First, dust the shrimp in flour lightly.

    shrimp in a bowl with flour

    The Spruce / Abbey Littlejohn

  7. Then, dip the flour coated shrimp in the egg wash.

    shrimp in a bowl with egg mixture

    The Spruce / Abbey Littlejohn

  8. Finally, place the shrimp in the panko dish and make sure that the shrimp is coated completely with panko bread crumbs.

    shrimp in a bowl with panko

    The Spruce / Abbey Littlejohn

  9. In a deep pan, heat oil to about 340 to 360 degrees F. Set up large plate or platter covered with paper towels to drain the shrimp after its been fried.

    pan with oil on the burner, paper towel

    The Spruce / Abbey Littlejohn

  10. Fry breaded shrimp until brown, turning over once, before moving shrimp to paper towel-covered plate to drain.

    shrimp frying in a pot with oil

    The Spruce / Abbey Littlejohn

  11. Make tartar sauce if you prefer to using Japanese bottled tonkatsu sauce: mix finely chopped boiled egg, minced onion and pickles, and mayonnaise all together in a small bowl. Season to taste with salt and pepper.

    finely chopped boiled egg, minced onion and pickles, and mayonnaise in a bowl

    The Spruce / Abbey Littlejohn

  12. Place ebi fry on a plate along with some tartar sauce on the side and finely shredded cabbage. Serve immediately.

    Ebi Fry (Fried Shrimp) with a side of sauce

    The Spruce / Abbey Littlejohn