Crispy Panko Shrimp
Jumbo shrimp coated in soy-seasoned egg, spiced starch and flour, and panko, then fried until crisp.
By Moow Editorial ·
- Fry in small batches so the oil stays hot, then serve immediately with spicy mayonnaise or lemon.
At a glance
Read through the method once, then prep the ingredients in the order listed.
- Yield: Serves 4
- Prep time: 15 minutes
- Cook time: 6 minutes
For the most consistent result, use the listed weights when available; household measures are rounded.
Estimated nutrition per serving
Serving basis: One serving from the final reviewed yield of Serves 4.
- Calories: 200 kcal
- Protein: 18 g
- Carbohydrates: 16 g
- Fat: 7 g
- Sodium: 367 mg
Estimated from the listed ingredients and serving yield using USDA FoodData Central. Actual values vary with brands, substitutions, cooking losses, oil absorption, and portion size.
Shrimp
Have these measured and ready before you begin.
- 10-15 jumbo shrimp, peeled and deveined
- 1 large egg
- 1 tablespoon soy sauce
- 2 tablespoons all-purpose flour
- 2 teaspoons (10 ml) starch
- 1 teaspoon ground red pepper
- 1 teaspoon garlic powder
- 1 cup (60 g) panko breadcrumbs
- about 3/4 cup plus 1 tablespoon (200 ml) neutral frying oil
Directions
1. Whisk the egg and soy sauce in one bowl.
2. Mix the flour, starch, ground red pepper, and garlic powder in a second bowl and place the panko in a third.
3. Coat each shrimp first in the egg mixture, then in the flour mixture, and finally in panko.
4. Heat the oil to 350°F (175°C) in a deep, stable pot.
5. Fry in uncrowded batches for 2–3 minutes, until the coating is golden and the shrimp reach 145°F (63°C); drain on a rack.
Sources
Contains shellfish, egg, soy, and wheat. Cook shrimp to 145°F (63°C), and keep wet utensils away from hot oil to prevent splattering.