Crispy Fried Panko Shrimp Easiest Recipe Ever

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Crispy Fried Panko Shrimp Easiest Recipe Ever:- This recipe for juicy crispy panko fried prawns is beautifully coated in a golden armour of panko breadcrumbs, which provides a pleasing crunch with each bite. Crispy fried panko prawns is the epitome of seafood contentment because of the tempting blend of flavours and textures that it possesses. The best part is that it is really simple to prepare this traditional dish that is served in restaurants at home.


Crispy Fried Panko Shrimp Easiest Recipe Ever

The many ways you can cook prawns always amazes me. It’s one of my favourite foods. It’s fun to try out different prawn recipes and find new ways to enjoy its delicate flavours. Fried panko shrimp that is crispy has become one of my favourite shrimp recipes. One of the most enjoyable things about cooking is turning soft prawns into tasty pieces with a great crunch. And the fact that it’s so easy to make makes it even better. I use this recipe whenever I want a quick snack, a filling dinner, or even to have people over.


Ingredients needed to make this recipe.



  • 16 ounces large shrimp, peeled and deveined with tail on
  • ½ teaspoon sea salt
  • ½ teaspoon black pepper
  • ¾ cup flour
  • 1 large egg, beaten
  • 1 ¼ cup Panko bread crumbs
  • 2 -3 cups vegetable oil



  • Pat cleaned shrimp dry. In a shallow bowl combine salt, pepper and flour. In another bowl add the beaten egg. In another shallow bowl, add the panko bread crumbs.
  • Dredge shrimp in flour mixture, then beaten egg then panko bread mixture. Make sure shrimp are well coated.
  • Heat 2-3 cups of oil on high heat in a large skillet. Fry the shrimp until golden brown and crispy, about 2 minutes on each side.
  • Let cool on a wire rack or a plate lined with paper towles. Season with extra salt and pepper if desired.



Serve shrimp with dipping cocktail sauce, tartar sauce or dipping sauce.

For flavor variation, add garlic powder, onion powder and/or dried Italian seasoning to Panko bread crumbs.


Calories: 274kcal | Carbohydrates: 32g | Protein: 29g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.01g | Cholesterol: 229mg | Sodium: 581mg | Potassium: 382mg | Fiber: 2g | Sugar: 1g | Vitamin A: 69IU | Calcium: 119mg | Iron: 3mg



Variations/ Substitutions

  • Gluten Free – Use gluten free flour and gluten free breadcrumbs to make these shrimp suitable for those with gluten intolerance.
  • Spicy – Add cayenne pepper or crushed red pepper to the flour mixture and add a splash of hot sauce to the egg mixture for spicy panko shrimp.
  • Swap The Breadcrumbs – Substitute the panko with regular bread crumbs, crushed crackers or crushed cornflakes.
  • Add additional seasonings – To make the delicious shrimp even more flavorful, add garlic powder, onion powder and/or dried herbs to the flour mixture.



  • Shrimp – Look for large shrimp or jumbo fresh or frozen shrimp that are peeled and deveined. If using frozen shrimp, thaw completely before cooking. You can use smaller shrimp but will need to adjust the cooking time accordingly.
  • Sea Salt – Sea salt enhances the overall taste of the shrimp, adding a subtle briny flavor. If you don’t have sea salt, you can substitute it with kosher salt or regular table salt.
  • Black pepper – Freshly ground black pepper adds an earthy, very mild spiciness that enhances the flavor.
  • Flour – All-purpose flour is used to create a light coating for the shrimp, adding a subtle crispness. Experiment with alternative flours like rice flour or cornstarch for a gluten-free option.
  • Egg – Beaten egg acts as a binding agent, helping the panko crumbs adhere to the shrimp.
  • Bread Crumbs – Panko bread crumbs are larger and lighter than traditional breadcrumbs, resulting in an extra crispy coating. These Japanese style bread crumbs provide a satisfying crunch to the shrimp. If you don’t have panko breadcrumbs, you can use regular breadcrumbs or even crushed cornflakes as a substitute.
  • Oil – Vegetable oil or canola oil are both good choices for frying shrimp. Olive oil, peanut oil and avocado oil can also be used but they are much pricier than vegetable and canola oils are.


A batch of crispy shrimp are on a baking rack.



In the process of frying prawns, you have a few different alternatives to choose from: you can either use a skillet or a deep fryer. Both approaches have their merits and have the potential to produce outcomes that are incredibly crispy. You may fry the prawns on the stovetop with only a few cups of oil if you use a skillet, which is a more accessible and versatile alternative than other cooking vessels. The majority of home cooks will find it to be the best choice because it is great for batches of small to medium size.

A deep fryer is specifically designed for frying and provides consistent heat distribution, making it suitable for larger quantities of shrimp. It also minimizes the risk of splattering oil.

There are a few extra tools that can be useful, regardless of the strategy that you decide to use. It is possible to avoid the prawns from becoming unduly oily and mushy by using a wire rack, which allows the excess oil to drain away. Alternately, you might lay the shrimp that have been fried on a platter that has been lined with paper towels. This will allow the paper towels to absorb any extra oil and assist the shrimp keep their crispiness.

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