Panko-crusted shrimp

Panko shrimp fry for 2 and a half minutes in oil at 175°C and come out crisp, with juicy meat. Use large 16/20 shrimp, thawed and dried well, coated in flour, egg and panko. From frozen peeled shrimp, the whole thing takes 25 minutes.

25 min9 ingredients 5 steps
Creveți pane cu panko, crustă aurie și coada roșie, pe farfurie de ceramică crem, cu dip de Kewpie și Sriracha și felii de lime
Creveti Black Tiger 16/20 decojiti, fara coada, pe farfurie

Instructions

  1. Thaw the shrimp ⏱ 10 min

    Put the shrimp in a sealed bag in a bowl of cold water for 10 minutes, or keep them in the fridge overnight. Take them out and dry them very well with paper towels: leftover water makes the crust fall off and the oil spit.

  2. Straighten the shrimp

    Make 3-4 short cuts on the belly of each shrimp, a quarter of the way through, then press it gently on the board until it stretches. This keeps it straight while frying, like Japanese ebi fry. Season with salt and pepper.

  3. Bread in three bowls ⏱ 5 min

    Put the flour, the beaten egg and the panko in three bowls. Coat each shrimp in flour and shake it, then in egg and let the excess drip off, then in panko, pressing lightly so it sticks. Keep the tail free. Leave them on a rack for 5 minutes while the oil heats, so the coating sets.

  4. Fry at 175°C ⏱ 2 min 30 sec

    Heat the oil in a deep pan to 175°C. Without a thermometer: a pinch of panko should sizzle right away and brown in 20 seconds. Fry 5-6 shrimp at a time for 2 and a half minutes, until golden. Do not crowd the pan, the oil cools down and the crust soaks up oil.

  5. Drain and serve

    Lift the shrimp onto a rack, not onto paper, so they stay crisp underneath too, and sprinkle fine salt while hot. Mix Kewpie with Sriracha and a few drops of lime for the dip. Serve right away, with lime wedges.

Good to know

In the air fryer: spray the breaded shrimp with oil on both sides and cook them for 7-8 minutes at 200°C, turning halfway. They come out a little paler, but crisp. The Black Tiger 16/20 box holds 800 g net, about 32 shrimp, and must not be refrozen after thawing, so make the rest as air fryer shrimp with butter and Sriracha or shrimp pasta with garlic and tomatoes. The same breading works for crispy panko squid. If you want to skip the breading, ebi fry sando uses ready-breaded shrimp. All our shrimp are in the Shrimp collection.

Frequently asked questions

Which shrimp are best for panko shrimp?

Raw, large, peeled and deveined shrimp, size 16/20, meaning 16-20 per pound, about 20-25 grams each. Precooked shrimp turn tough when fried, and small ones dry out before the crust browns.

What is panko and what can replace it?

Panko is Japanese breadcrumb made from crustless bread, in large, airy flakes. It absorbs less oil than regular breadcrumbs and stays crisp longer. You can use regular breadcrumbs, but the crust comes out finer, denser and greasier.

What temperature and how long do I fry panko shrimp?

At 175°C, 2 and a half minutes for 16/20 shrimp, 5-6 pieces at a time. At 190°C the panko burns before the shrimp cooks, and below 165°C the crust soaks up oil.

Can I make panko shrimp in the air fryer?

Yes. Spray them with oil on both sides and cook for 7-8 minutes at 200°C, turning halfway. Without oil, the panko stays white and floury.

Why does the breading fall off the shrimp?

Usually because of water. Thawed shrimp must be dried very well, coated in flour first, which holds the egg, and rested for 5 minutes after breading so the coating sets before frying.

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9 ingredients 5 steps ~25 min