Best Panko Crusted Shrimp Recipes

PANKO CRUSTED SHRIMP

Steps:

• Add seasoned flour to a shallow baking dish for dredging.
• In a bowl, beat together eggs, milk, and parsley.
• Add panko to a second shallow baking dish.
• Dredge shrimp in flour, then egg mixture, and coat with panko.
• Pour oil in a heavy skillet and heat to medium high.
• Place 6 to 8 shrimp in the hot oil and cook until golden brown, about 1 to 2 minutes.
• Transfer to a plate lined with paper towels.
• Repeat with remaining shrimp.
• While shrimp is cooking, mix plum sauce and horseradish.
• Serve shrimp with sauce on the side.
• Prep time does not include de-veining and cleaning shrimp.

BAKED PANKO CRUSTED CHIPOTLE SHRIMP WITH A MANGO CREAM SAUCE

Steps:

• Marinade -- Mix the lime juice, chipoltes, orange juice, garlic, olive oil and cilantro in a large baggie. Add the shrimp and marinade no more than 1 hour, 30 minutes minimum.
• Mango Sauce -- To a food processor or a blender, add the mango, sour cream, honey, lime juice, adobo sauce, zest, ginger and brown sugar, with a pinch of salt. Blend until creamy. Just transfer to a bowl and refrigerate. NOTE: Taste, if they are very sweet mangos, you may want to eliminate the brown sugar. It just depends on the mango.
• Coating -- Panko, now when I coat shrimp since they are small, I like the crumbs to be a bit finer. So I pulse them a few times to "crunch them up" a bit to make them easier to coat the shimp, but it is not necessary.
• So, in two bowls; 1) for the panko crumbs, add some salt, pepper and fresh cilantro and mix well, 2) for the egg wash, simple beat the eggs. Then line a baking sheet with parchment or you can spray with non-stick spray. Next, dip the shrimp in the egg, and then dredge in the panko crumbs. Add to the baking sheet. MY trick -- I drizzle the melted butter over the shrimp. Adds a nice golden brown to the panko crumbs. Just a little over each shrimp.
• Bake -- Heat the oven to 425 degrees and bake the shrimp until golden brown. They only take 5-10 minutes (really depends on the size of the shrimp and your oven. Just watch them. They don't take long. Just when they start to get golden brown. You can always sample one to try to make sure -- Cooks PRIVILEGE!
• Serve -- On a big platter, put the mango sauce in the center, garnish with fresh cilantro and a lime slice if you want and then surround with the baked golden shrimp. A great appetizer and goes over great at any party.

PANKO-CRUSTED SHRIMP

Steps:

• Butterfly each shrimp by cutting lengthwise slice down curved back of each shrimp, being careful to not cut all the way through shrimp. Place in shallow dish.
• Whisk dressing, orange juice and 1/2 tsp. Worcestershire sauce until blended; pour over shrimp. Refrigerate 30 min. to marinate.
• Heat oven to 400°F. Melt butter in small skillet on medium heat. Add garlic; cook and stir 2 to 3 min. or until fragrant. Add bread crumbs and remaining Worcestershire sauce; stir. Cook 5 min. or until golden brown, stirring constantly. Remove skillet from heat. Add parsley and peppers; mix well.
• Drain shrimp; discard marinade. Open each shrimp, then place, top sides up, in single layer in shallow baking dish sprayed with cooking spray. Sprinkle with bread crumb mixture.
• Bake 6 to 8 min. or until shrimp are done.

BAKED PANKO-CRUSTED SHRIMP RECIPE - (4.4/5)

Steps:

• 1.Stir together mayonnaise, mustard and capers in a small bowl for dipping sauce; set aside. 2. Preheat oven to 475 degrees. Whisk egg whites with 1/4 teaspoon salt in a shallow dish until frothy. Toss together crumbs, cayenne and remaining 1/4 teaspoon salt in a shallow dish. Dip each shrimp in egg whites, dredge in panko crumbs and place on a rimmed baking sheet. Bake until shrimp cooks through and crumbs are golden, about 12 minutes. 3. Serve hot with the dipping sauce.

PANKO CRUSTED SHRIMP

Steps:

• Preheat oven to 350 degrees. Spray a baking sheet with nonstick spray and set aside. In a sealable plastic bag or container, combine panko breadcrumbs, flour, salt, garlic powder, and onion powder. Seal and shake to mix. Transfer to a plate, evenly spreading out the crumb mixture, and set aside. Make sure shrimp are as dry as possible. (Blot with paper towels to soak up moisture.) Transfer to a bowl, top with egg substitute, and gently toss to coat. One at a time, gently shake shrimp to remove excess egg substitute and then transfer to the crumb mixture. Flip to evenly coat with crumbs and place on the baking sheet, evenly spaced. Bake in the oven until cooked through and slightly crispy, about 15 minutes, carefully flipping shrimp about halfway through baking. Meanwhile, to make the sauce, combine mayo, sweet Asian chili sauce, and hot chili sauce in a microwave-safe bowl. Mix well. Microwave for 30 seconds, or until hot. Stir until smooth. Serve shrimp with sauce for dipping, or evenly spoon sauce over the shrimp. Enjoy!

PANKO CRUSTED HONEY GINGER SHRIMP

Steps:

• In a large bowl, combine olive oil, red pepper flakes, garlic, ginger, and honey. Add shrimp and toss to coat. Cover and refrigerate for 1 hour. Remove shrimp from the refrigerator. Set up a breading assembly line with the flour, beaten egg, and Panko bread crumbs. Take a shrimp and dredge in flour, shaking off the excess. Dip the shrimp into the egg and then into the Panko. Repeat until all of the shrimp have been breaded. Pour enough olive oil into a large skillet until there is about 1/4-inch of oil in the pan. Heat the olive oil over medium-high heat. Place shrimp carefully into the pan and fry for about 2 minutes, or until golden brown. Turn the shrimp and cook for about 1 minute more. Remove from the pan and drain on paper towels. While the shrimp are still hot, sprinkle with a bit of sea salt. Serve with your favorite dipping sauce.

SAM'S PANKO CRUSTED FRIED SHRIMP WITH TARTAR SAUCE

Steps:

• Combine all tartar sauce ingredients.
• Refrigerate for 1 hour in a stainless steel bowl. (The stainless steel bowl reduces the refrigerator time by 1 hour.) Makes about 1 2/3 cups. Great with any kind of seafood.
• Thaw (if frozen), peel, and devein your shrimp. You can run warm water over the shrimp frozen in water. It only takes 8-10 minutes to thaw the shrimp. I'm all about cutting your prep time. You can freeze fresh shrimp in water for up to 6 months. When I was young, my summers were spent on the Outer Banks of NC. We use to freeze fish and seafood in water using milk cartons.
• Tip: One trick I have learned about deveining shrimp is to use a pair of kitchen scissors and, with the shell on the shrimp, cut down the back of the shrimp. Take the shell off, pull the vein out, and wash the shrimp. From the freezer and ready to cook, 15 minutes. Now that's some beautiful shrimp ready to cook.
• In a plastic slider bag, mix Panko, flour, salt, and pepper. Pour egg whites into a bowl.
• Pour oil into a small deep fryer and heat to 350 degrees.
• Dredge shrimp in egg whites.
• Shake in the plastic bag with flour mixture. Shake excess flour off of shrimp
• Drop shrimp into the fryer. Do not crowd the fryer with shrimp. It's better to cook 8-9 shrimp at a time.
• Fry until golden brown (about 3 - 4 minutes).
• Place shrimp on a wire rack or plate with a paper towel to drain. Sprinkle with salt while shrimp are hot.
• Serve with tartar sauce and lemon wedges.