Crispy Panko-Crusted Shrimp
Indulge in these irresistibly crispy panko-crusted shrimp, perfect for serving as an appetizer or pairing with a delightful meal. Each shrimp is butterflied for a tender bite and infused with a savory flavor, then enveloped in a crunchy panko shell that boasts a perfect golden hue upon frying. Accompany your shrimp with zesty cocktail sauce, fresh lemon wedges, and creamy tartar sauce for an unforgettable taste experience that will please any palate. Enjoy alone or as a part of a larger feast; these shrimp are sure to impress family and guests alike!
3
Servings
N/A
Calories
9
Ingredients
Ingredients
shrimp
1 1/2 lbs (butterflied and tails left on)
eggs
2 (beaten)
water
2 tablespoons (mixed with eggs)
panko breadcrumbs
1 cup (seasoned to taste)
all-purpose flour
1 cup (for coating)
salt
to taste
black pepper
to taste
seasoning salt
to taste
oil
for frying (heated to 350°F)
Instructions
1
Begin by butterflying the shrimp. Using a sharp knife, make a vertical cut along the back of each shrimp, taking care not to cut all the way through. Leave the tails intact for a nicer presentation.
2
In a mixing bowl, season the butterflied shrimp with salt, black pepper, and seasoning salt. Set aside to allow the flavors to absorb.
3
In a skillet, heat a sufficient amount of oil over medium-high heat until it reaches 350°F, suitable for deep frying.
4
While the oil is heating, prepare your breading station. Place the panko breadcrumbs in a shallow dish and add seasonings to taste, mixing well. In a separate bowl, add the all-purpose flour.
5
In another bowl, beat together the eggs and water until well combined.
6
Take each shrimp and first dip it in the egg-water mixture, ensuring it is fully coated.
7
Next, transfer the shrimp to the flour dish and toss to coat evenly in flour.
8
Dip the floured shrimp once again into the egg-water mixture.
9
Finally, roll the shrimp in the seasoned panko breadcrumbs, pressing gently to ensure an even coating.
10
Carefully place the breaded shrimp into the hot oil, frying in small batches to avoid overcrowding. Fry for about 3 minutes, or until golden brown, turning them occasionally for even cooking.
11
Once done, remove the shrimp with a slotted spoon and place them on a cooling rack or paper towels to drain excess oil. Keep the cooked shrimp warm while you fry the remaining batches.
12
Serve the crispy panko-crusted shrimp immediately with fresh lemon wedges and a selection of cocktail sauce or tartar sauce for dipping.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is the main protein used in this recipe?
The main protein used in this recipe is 1 1/2 lbs of shrimp.
How should the shrimp be prepared before cooking?
The shrimp should be butterflied with the tails left on for presentation.
What kind of breadcrumbs provide the crunch in this dish?
Panko breadcrumbs are used to give the shrimp their signature crispy texture.
To what temperature should the frying oil be heated?
The oil should be heated to 350 degrees Fahrenheit for optimal deep frying.
What is the breading sequence for the shrimp?
The sequence is: egg-water mixture, then flour, then egg-water mixture again, and finally panko breadcrumbs.
How long does it take to fry the shrimp?
The shrimp should be fried for about 3 minutes until they are golden brown.
How many servings does this recipe make?
This recipe yields approximately 3 servings.
What seasonings are used for the shrimp?
The shrimp are seasoned with salt, black pepper, and seasoning salt.
Why should I butterfly the shrimp?
Butterflying ensures a tender bite and provides more surface area for the crispy breading.
What ingredients are in the egg mixture?
The mixture consists of 2 beaten eggs and 2 tablespoons of water.
What kind of flour is required?
The recipe calls for 1 cup of all-purpose flour.
How do I prevent the shrimp from becoming greasy?
Fry in small batches to avoid overcrowding and drain the cooked shrimp on paper towels or a cooling rack.
What are the recommended dipping sauces?
The shrimp pair well with cocktail sauce, tartar sauce, and fresh lemon wedges.
What cuisine category does this recipe fall into?
This recipe is categorized as Japanese cuisine.
Should the tails be removed from the shrimp?
No, the tails should be left intact for a nicer presentation.
Can I add extra seasoning to the breading?
Yes, you can add seasonings to taste directly into the panko breadcrumbs dish.
What tool is best for removing shrimp from the hot oil?
A slotted spoon is recommended to lift the shrimp while allowing excess oil to drain.
How much panko is needed?
The recipe requires 1 cup of panko breadcrumbs.
What type of heat is used for frying?
A skillet should be heated over medium-high heat until the oil reaches the correct temperature.
Is the flour seasoned in this recipe?
The recipe instructs to put flour in a separate bowl for coating, while the seasonings are applied directly to the shrimp and panko.
When should the shrimp be served?
They should be served immediately while hot and crispy.
How do I butterly a shrimp?
Using a sharp knife, make a vertical cut along the back of each shrimp without cutting all the way through.
How do I ensure an even coating of panko?
Roll the shrimp in the breadcrumbs and press gently to ensure they adhere well.
Can this recipe be used as an appetizer?
Yes, these crispy shrimp are perfect as an appetizer or as part of a larger feast.
Is there any sugar in this recipe?
No, based on the ingredient list, there is no added sugar.
What is the purpose of the water in the egg mixture?
The water thins the eggs slightly to create a more even wash for the breading to stick to.
Does the recipe specify a type of oil?
It specifies oil suitable for deep frying, which usually means a high-smoke point oil like vegetable or canola oil.
What indicates the shrimp is fully cooked?
The shrimp are ready when the outer shell is a perfect golden brown.
How much seasoning salt is used?
The recipe suggests using seasoning salt to taste.
Can I keep the shrimp warm while cooking other batches?
Yes, it is recommended to keep the cooked shrimp warm while frying the remaining batches.