Panko Fried Shrimp Recipe

Shrimp is great for those of us who, try as we might, just never manage to plan ahead. With a bag of shrimp in the freezer, though, you can have a pretty impressive meal in just minutes. Or, you can opt for fresh shrimp, which takes only minutes to cook on the stovetop. Needless to say, shrimp makes for quick, easy, and nutritious meal or snack, and this panko fried shrimp recipe is no exception. While the cooking time listed in this recipe is 25 minutes, that accounts for cooking the shrimp in small batches.

Recipe developer Christina Musgrave describes these panko shrimp as "crispy, crunchy, and so delicious." She also points out that it is a fairly economical dish, as she says the shrimp "taste just like restaurant fried shrimp for a fraction of the price." You could easily serve the panko shrimp as an appetizer, or even make it a full meal for two or three people. With a squeeze of fresh lemon, you'll bask in the fresh, crispy flavors that this recipe has to offer.

To make this dish, you will need some shrimp. Start with the raw ones, but try to find the pre-peeled ones if you can as this will save some time. You will also need oil for frying. For the breading, you'll be using flour, salt, pepper, garlic powder, eggs, and panko breadcrumbs, an ingredient Musgrave describes as "special" as "they give the shrimp a delicious crunchy breading."

Mix the seasonings with the flour, then dip the shrimp (one at a time) into the seasoned flour. Next, dip that floured shrimp into the eggs, and then finally give it a coating of breadcrumbs. Repeat the process, shrimp by shrimp, until all of the shrimp are breaded.

Heat the oil in a large pot until it reaches 350 F. Do use a deep fry thermometer to check the temperature, because if you let the oil get too hot it can actually burst into flames. Once the oil is at 350, drop in 5 or 6 shrimp and fry them until they're golden brown in color. This won't take long at all, since shrimp and breadcrumbs both cook pretty quickly in hot oil. When the first batch is done, repeat with the second and so forth until all of the shrimp are fried. Once again, larger shrimp = fewer batches and a quicker cooking time.

As the shrimp finish frying, place them on a plate lined with paper towels, which will absorb excess oil. Once the shrimp have drained, they're ready for serving.

Musgrave suggests serving these fried shrimp with lemon wedges, tartar sauce, or aioli, and as for sides, she says, "These are great with hush puppies or french fries." If you don't want to go all-in on fried stuff, though, you could also serve them with steamed ears of corn or a green salad. Should you have leftovers, Musgrave advises reheating the shrimp in a frying pan with a bit of oil to crisp them back up. You could also heat them up in an air fryer.