Japanese-Style Deep-Fried Shrimp Recipe
Shrimp are seasoned and coated with crispy panko crumbs to make the easiest, tastiest deep-fried shrimp ever!
Great fried shrimp. The key is the panko. It's texture allows it to fry up golden brown and crunchy before the protein it's stuck to (in this case, shrimp) gets overcooked. Some tips: You could probably use 1/2 the flour mixture. Add the seasoned shrimp to the flour, stir to coat, and then gently shake them out over the garbage can in a wire strainer to remove the excess flour. Make sure the shrimp are very dry when you do this or they'll be gummy. Have a big plate or baking sheet covered with wax paper ready to place the shrimp on after you've coated them all with the egg wash and panko. Then, it's off to the fryer. Makes for an easier cleanup, and you don't have to juggle making them/frying them simultaneously. Panko is very coarse so you may have to help it stick by pressing it on.
The panko bread crumbs give these fried shrimp just the right amount of crunch.
OMG -- if I could give this 10 stars I would. This is the first recipe where the bf said, "did you write that down?" I have tried numerous recipes off of this site. I read the reviews, I make changes, and then I put them in front of the bf for his review. This recipe could not be ANY more perfect. We definitely used panko bread crumbs (I think this is the key) and the only thing that I did that was "extra" was sprinkle the shrimp with Old Bay as well as the other spices. My hats off to this WONDERFUL recipe. We made it 2 times in 1 week! Not healthy, but wonderful!
This makes a really good breading for fried shrimp. I used it to bread my jalapeno stuffed shrimp for a party and got rave reviews! The only thing I really changed was I used 1/2 plain panko breadcrumbs and 1/2 Italian style breadcrumbs and didn't add the salt. The other thing to watch for is the shrimp will be done after about 2-3 minutes so be careful not to over cook them.
LOVE LOVE LOVE this recipe! My husband made a shrimp Po Boy.
I have never been able to make good fried shrimp but this recipe did the trick! I'll be frying shrimp a lot more now!
FANTASTIC! This is an excellent recipe to get restaurant quality fried shrimp at home. I added a tablespoon of Lawry's Season Salt to the flour along with the paprika. I also doubled the recipe. Here are a few tips: (1) Make sure your shrimp is rinsed and completely dry before seasoning with the garlic, salt, and pepper. This will prevent the shrimp from becoming gummy in the flour. (2) If you use shrimp with 'tails on' then the tails make an excellent little "handle" for dredging in flour, dipping in egg, then Panko & helps to keep your hands less messy. (3) Go ahead and prepare all of the shrimp and lay them out on a large plate to sit for a few minutes before frying. This ensures the coating has time to set up and will not come off in the oil. Use this time to clean up your counter so that when your shrimp come out of the fryer you can serve immediately with no mess to clean up. (4) Fry only a few at a time so as not to lower the temperature of the oil. Your cook time will be about 3-5 minute