Crunchy fried shrimp recipe.
Breaded with flaky, light panko bread crumbs and fried to a perfect golden color that is crispy on the outside and tender and juicy on the inside.
Crunchiness that is hard to resist.
The perfect quick and easy dinner that will bring a smile to your family and friends.
This wonderful fried shrimp recipe can also be enjoyed as an appetizer.
In this Article
- What you will love about this fried shrimp recipe
- About the shrimp tail, on or off?
- Here are a few helpful tips for the ingredients needed to make those delicious shrimp fingers recipe
- Equipment needed
- Cooking tips and step-by-step instructions on how to make panko shrimp.
- Sauces to enjoy alongside your fried shrimp
- Can they be deep-fried, baked, or fried?
- Storage instructions
- What to serve with your panko shrimp?
- Shop This Post
- If you enjoy this delicious fried shrimp recipe, look at my other recipes.
- Crunchy Fried Shrimp
What you will love about this fried shrimp recipe
- It takes less than 20 minutes, from beginning to end, to prepare this dish.
- Perfect for a last-minute gathering with friends
- Ideally, for party appetizers, your family and friends can nibble on them.
- They can be made ahead of time and fried at the last minute.
- They freeze well.
About the shrimp tail, on or off?
A huge pet peeve of mine is that I like to remove the shell from around the tail.
I have noticed time and time that most people do not eat the tender meat left on the last shell casing of the shrimp.
Adults and especially children toss it.
I do not care to toss food. Therefore, I make it a point always to be the one that removes the last shell casing and offers them to my family and guest clean.
It takes me an extra couple of minutes, but well worth it.
Of course, this step is optional.
Here are a few helpful tips for the ingredients needed to make those delicious shrimp fingers recipe
This is a quick introduction, and as you can see, the list of ingredients is short and includes essentials you may already have in your pantry. Please read the recipe for complete instructions.
Large shrimps: deveined and shell removed, as well as the tail. Preferably large and all the same size helps with you fry them.
Dill spring: Fish calls for only a few herbs, and dill is one of them. If you have no dill, parsley will be the perfect substitute for this recipe.
Flour: Dredging your shrimp in all-purpose flour creates a dry surface for your shrimp so the egg can stick to it. Help with making a wonderful outer crunchy crust.
Panko breadcrumbs: light and crunchy; panko is the favorite with most fried food. As it retains less of the oil, I will always use it. Your shrimp will stay intact when you cook them. Blended with the dill gives it a more aromatic flavor and goes to perfection with the shrimp.
Eggs: Used to dip the shrimps after the flour dipping and before the panko breadcrumbs. They are used as a binding agent.
Canola oil: used for frying it has a neutral flavor and can stand high heat.
Lemon: always the perfect companion to all your fried food, and with fish is a must.
I only recommend what I use and love.
Mixing plates for the flour, egg, and panko.
Paper towel to dry your shrimp
Large, heavy bottom skillet: High enough border to hold the oil when frying.
Cooking tips and step-by-step instructions on how to make panko shrimp.
I recommend having all your ingredients ready when you start with this recipe.
- Start with your shrimp by cleaning and deveining them. I prefer buying them clean as it saves me time in the kitchen. Leave the shrimp a bit wet as you want the flour to stick to it and help create that crunchy crust.
- Prepare your breading station by having three bowls. Mix the flour and salt, and pepper in one bowl. Beat the eggs until frothy in a second bowl. Place the panko in a third bowl.
- Dredge the shrimp in the flour mixture, remove the excess, dip it into the egg mixture, and coat both sides. Finally, coat with the panko by pressing the crumbs into the shrimp. Cover every crevasses.
- Do not overcrowd your pan when frying your shrimp, and bring the oil back to high temperature between batches.
- Once the breaded shrimp turn pink and the outer crust golden, turn and fry the other side. This will take a few minutes on each side.
- Remove and place on a large pan covered with a paper towel to absorb any residue oil.
- Serve with lemon wedges or any of your favorite shrimp dips.
Sauces to enjoy alongside your fried shrimp
You have so many beautiful options you can use. Here are a few ideas to get you started:
- Lemon wedges
- Cocktail sauce
- Tartar sauce
- Honey mustard sauce
- Mustard mayo combination
- Thousand island dressing
Can they be deep-fried, baked, or fried?
As you can see from my recipe, I fry them in a large skillet with enough oil to cover the bottom of the skillet.
Of course, that are other options.
- Bake them a 400F degrees on a wire rack over a baking sheet. The rack will allow even baking. Takes around 7 to 9 minutes.
- The deep-fried method requires your oil to reach 350F degrees. Wait in between batches for the oil to reach the desired temperature. It takes 1 to 2 minutes to deep fry. Please do not walk away from the stove.
Getting creative is the best part of cooking. With this panko-fried shrimp, the possibilities are endless.
Keep the breading simple as I have it, or let your imagination take over by adding some Cajun spices or paprika to the flour.
Depending on what I have on hand, I usually add some dry herbs or fresh to the panko.
Store leftover fried shrimp in an airtight container in the refrigerator for a few days.
Reheat in the oven to give it that nice crispy crust.
What to serve with your panko shrimp?
A crisp mixed green salad with vinaigrette was the perfect compliment to the shrimp.
French fries are my all-time favorite.
Shop This Post
If you enjoy this delicious fried shrimp recipe, look at my other recipes.
Crunchy Fried Shrimp
- 1 pound large shrimps, deveined, shell and tails removed
- 4 dill, finely chopped
- 1.5 cup panko bread crumbs
- 4 tablespoons all-purpose flour
- 2 large eggs
- canola oil for frying
- lemon wedges
- Mix the finely chopped dill with the panko bread crumbs in a shallow bowl. Put the flour into another shallow bowl and season with salt and pepper, blend well. Beat the eggs into a third bowl.
- Dry the shrimp with a paper towel.
- Dip the shrimp in flour and shake off any excess. Then dip into the beaten egg, making sure all sides are coated. Transfer to dill breadcrumbs mixture and cover well on all sides.
- Place a large heavy-bottom skillet over medium-high heat and add enough oil to cover the bottom lightly when hot. Add the shrimps and fry on both sides for about 2 minutes. Turn only once.
- Remove and drain on a paper towel if need be. Serve lemon wedges alongside.
Giangi’s Kitchen provides nutritional information, but these figures should be considered estimates, as a registered dietician does not calculate them.
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Originally published on January 16, 2020. Updated on June 5, 2023.