Fried Panko Shrimp for Two Recipe

Prep: 15 mins

Cook: 5 mins

Total: 20 mins

Servings: 2 servings

36 ratings

Nutritional Guidelines (per serving)
708	Calories
42g	Fat
63g	Carbs
19g	Protein

Nutrition Facts
Servings: 2
Amount per serving
Calories	708
% Daily Value*
Total Fat 42g	54%
Saturated Fat 4g	21%
Cholesterol 139mg	46%
Sodium 901mg	39%
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 (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
1/4 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

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

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Finally, transfer shrimp to the bowl with the panko and coat 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 for an additional minute or two, 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.