Fried Panko Shrimp for Two Recipe

Total: 20 mins
Prep: 15 mins
Cook: 5 mins
Yield: 2 servings

21 ratings

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 (31 to 35) or large (21 to 30); that way the shrimp will cook through at the same rate that the panko browns, so they'll remain juicy.

10 to 12 medium raw shrimp (or 8 to 10 large raw shrimp)
1 pinch Kosher salt
1/2 cup all-purpose flour
1 egg
1 teaspoon yogurt (or milk)
1 cup panko breadcrumbs
Vegetable oil (or peanut oil, for frying)

Gather the ingredients.

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If the shrimp are in the shell, peel and devein them. You can leave the tails on for looks or remove them.

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Sprinkle the shrimp lightly with salt.

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Place the flour in a small shallow dish.

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Beat the egg with the yogurt or milk, until thoroughly combined, and pour into another small shallow dish or bowl.

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Place the panko in a third dish.

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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.

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As the oil heats, coat the shrimp evenly with the flour in the first bowl.

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A few at a time, transfer to the egg mixture and turn over to coat with egg.

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Finally, transfer to the bowl with the panko and coat the shrimp with an even, thin coat of crumbs. Repeat with the remaining shrimp.

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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.

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Turn the shrimp over and cook an additional minute or 2, or until the second side is golden brown.

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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.

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Serve hot and enjoy!