Panko Shrimp
This crispy and delicious shrimp dish is a totally addictive appetizer. Made with spices already in your pantry and flaky Panko crumbs, these are a quick and easy treat for any party or get-together.
Ingredients
- 1 lb raw shrimp with tails shelled and deveined
- ½ teaspoon salt
- ½ teaspoon black pepper powder
- Oil for frying
FOR BATTER:
- 2 eggs
- ½ cup all-purpose flour
- ½ teaspoon salt
- ½ teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon chili flakes optional
- 2 cups Panko breadcrumbs
Instructions
- Place the shrimp in a bowl and season with salt and pepper.
- Grab two more bowls. In the first bowl, mix together eggs, all-purpose flour, salt, black pepper, garlic powder, and chili flakes. In the second bowl, place the Panko breadcrumbs.
- Working with one shrimp at a time, dip in flour-egg mixture, then coat the shrimps in Panko, making sure all sides are covered and coated well (you can repeat the process for a second time if you want to make it extra crunchy).
- Fill a pan about 2 -2 ½ inches deep with oil and heat to around 375 F. Place 3-4 pieces of shrimp in the hot oil and fry them over medium heat until crisp, golden, and evenly cooked from inside (about 2-3 minutes). Don't overcook as that might make your shrimp rubbery and chewy.
- Remove the shrimps from the oil and drain the excess oil by blotting with a paper towel.
- Serve hot with your favorite dip and enjoy!
Notes
•You can store the PANKO SHRIMPS in an airtight container for 3 days in the refrigerator or for around 3 months in the freezer. (DO NOT FREEZE FRIED SHRIMP; FREEZE THE PANKO-BREADED SHRIMP AND FRY JUST BEFORE SERVING)
•You can use 1 tbsp of Cajun seasoning or old bay seasoning in the batter if you want.
•Make sure the oil is at an appropriate temperature. Too hot and the shrimp might burn and overcook; too cold and the shrimps might absorb excess oil and become greasy.
•Prefer using similar-sized shrimp in the recipe. Keep in mind that cooking time might vary depending on the size of the shrimp so watch your shrimp carefully as they cook and take them out from the oil as soon as they turn golden brown.
•You can use fresh or frozen shrimps (defrosted and dried). If using frozen shrimp just make sure that they are not precooked.
•You can use 1 tbsp of Cajun seasoning or old bay seasoning in the batter if you want.
•Make sure the oil is at an appropriate temperature. Too hot and the shrimp might burn and overcook; too cold and the shrimps might absorb excess oil and become greasy.
•Prefer using similar-sized shrimp in the recipe. Keep in mind that cooking time might vary depending on the size of the shrimp so watch your shrimp carefully as they cook and take them out from the oil as soon as they turn golden brown.
•You can use fresh or frozen shrimps (defrosted and dried). If using frozen shrimp just make sure that they are not precooked.