Fried Panko Shrimp for 2

Panko-Fried Shrimp Recipe

The Spruce  

Prep: 15 mins
Cook: 5 mins
Total: 20 mins
Servings: 2 servings
Nutrition Facts (per serving)
708 Calories
42g Fat
63g Carbs
19g Protein
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Nutrition Facts
Servings: 2
Amount per serving
Calories 708
% Daily Value*
Total Fat 42g 54%
Saturated Fat 4g 21%
Cholesterol 139mg 46%
Sodium 794mg 35%
Total Carbohydrate 63g 23%
Dietary Fiber 3g 12%
Total Sugars 4g
Protein 19g
Vitamin C 0mg 0%
Calcium 141mg 11%
Iron 5mg 25%
Potassium 220mg 5%
*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.)

For years, fried shrimp have had a terrible reputation. Restaurants everywhere served tiny, dried-out shrimp surrounded by a thick layer of greasy batter or breading, made palatable only by a big serving of cocktail sauce. Done right, they're delectable—moist and flavorful on the inside, surrounded by a thin crunchy coating. It's easy to make your own with delicious results.

For extra-crispy shrimp, coat with panko breadcrumbs. Panko is a Japanese ingredient that is light and flakier than typical breadcrumbs and can be found in most grocery stores.

Shrimp are sorted and sold by "count," meaning the average number in a pound. The higher the number, the smaller the shrimp. For this recipe, choose ​medium (10 to 12) or large (8 to 10); that way the shrimp will cook through at the same rate that the panko browns, so they'll remain juicy.

Enjoy these fried shrimp with lemon wedges, coleslaw, and french fries.


  • 10 to 12 medium raw shrimp or 8 to 10 large raw shrimp

  • 1/4 teaspoon kosher salt

  • 1/2 cup all-purpose flour

  • 1 large egg

  • 1 teaspoon yogurt or milk

  • 1 cup panko breadcrumbs

  • Vegetable or peanut oil, for frying

Steps to Make It

  1. Gather the ingredients.

    Panko-Fried Shrimp Recipe ingredients
     The Spruce
  2. If the shrimp are in the shell, peel and devein them. You can leave the tails on for looks or remove them.

    Peel and devein shrimp for Panko-Fried Shrimp Recipe
     The Spruce
  3. Sprinkle the shrimp lightly with salt.

    sprinkle shrimp lightly with salt for the Panko-Fried Shrimp Recipe
     The Spruce
  4. Place the flour in a small shallow dish.

    flour in bowl for Panko-Fried Shrimp Recipe
     The Spruce
  5. Beat the egg with the yogurt or milk, until thoroughly combined, and pour into another small shallow dish or bowl.

    egg and milk beaten together for Panko-Fried Shrimp Recipe
     The Spruce
  6. Place the panko in a third dish.

    Panko in bowl for Panko-Fried Shrimp Recipe
     The Spruce
  7. Choose a heavy-bottomed pan, large enough to hold all the shrimp in a single layer. Pour enough oil into the pan to reach a depth of at least 1/2 inch (3/4 inch is preferred). Heat the oil over medium-high heat to 360 F.

    heating oil in pan for Panko-Fried Shrimp Recipe
     The Spruce
  8. As the oil heats, coat the shrimp evenly with the flour in the first bowl.

    coat the shrimp evenly with the flour for Panko-Fried Shrimp Recipe
     The Spruce
  9. Working with a few shrimp at a time, transfer them to the egg mixture and turn over to coat with egg.

    Shrimp in egg mixture for Panko-Fried Shrimp Recipe
     The Spruce
  10. Finally, transfer shrimp to the bowl with the panko and coat with an even, thin coat of crumbs. Repeat with the remaining shrimp.

    Shrimp in bowl of panko for Panko-Fried Shrimp Recipe
     The Spruce
  11. When the oil is hot, carefully add the coated shrimp in a single layer. Cook for about 2 minutes, or until the first side is a deep golden brown.

    shrimp in pan for Panko-Fried Shrimp Recipe
     The Spruce
  12. Turn the shrimp over and cook for an additional minute or two, or until the second side is golden brown.

    shrimp cooking in pan for Panko-Fried Shrimp Recipe
     The Spruce
  13. Remove the shrimp and place on a rack or paper towels to drain. If using paper towels, remove the shrimp after a minute or two so they don't reabsorb the oil.

    Shrimp on paper towel in Panko-Fried Shrimp Recipe
     The Spruce
  14. Serve hot and enjoy.