Best Panko Fried Shrimp Recipes

PANKO FRIED SHRIMP

Steps:

• Butterfly shrimp by cutting vertically down the back of the shrimp. Leave tails on.
• Season shrimp with salt, pepper, and seasoning salt.
• Heat enough oil to deep fry the shrimp in a skillet to 350 degrees F.
• Put panko crumbs in a shallow dish. Add seasonings to taste and mix well. Put flour in a separate shallow dish.
• Beat the eggs and water together.
• Dip the shrimp in the egg-water mixture.
• Add the shrimp to the flour. Toss to coat.
• Dip again in egg-water mixture.
• Toss shrimp in panko crumbs.
• Fry in hot oil at 350 degrees F until golden, about 3 minutes. You may have to turn the shrimp to evenly brown them.
• Drain the fried shrimp cooling racks over paper towels.
• Keep shrimp warm while frying batches of shrimp.
• Serve with lemon wedges, cocktail sauce or tartar sauce.

PANKO FRIED JUMBO SHRIMP

Steps:

• wash and dry shrimp.
• season with essense or seafood season of your choice.
• salt and pepper to taste.
• coat in flour.
• mix eggs and milk to make a wash.
• run floured shrimp through egg wash.
• coat with panko crumbs,set aside.
• heat oil in fry pan over medium high heat until a popcorn kernal pops.
• add half of shrimp to oil,cook to golden brown both sides (3-4 min.).
• remove and add second half of shrimp and repeat.

PANKO FRIED SHRIMP

Steps:

• Combine eggs and Sriracha in a bowl and beat with a fork until well combined. Coat shrimp in egg batter, a few shrimp at a time.
• Pour panko into a shallow dish and mix in Cajun seasoning. Dredge shrimp in panko mixture.
• Heat oil in a Dutch oven or cast iron skillet over medium heat until hot. Add shrimp in batches without overcrowding the pan.
• Cook shrimp until panko is golden brown and the meat is opaque, about 3 minutes, depending on the size.

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.