Panko Shrimp

Crispy, deep-fried panko-breaded shrimp with a creamy sriracha mayo sauce. This easy panko shrimp recipe uses minimal ingredients and is ready in 20 minutes! A delicious appetizer, side, or main dish that's restaurant-quality, family-friendly, and great for busy weeknights.

Panko Shrimp (aka Ebi Fry) is a Japanese-style dish made of jumbo shrimp breaded in panko breadcrumbs then fried in oil, and often served with a spicy mayo or tangy sauce. It's a popular seafood dish served at Japanese restaurants known for its crispy exterior and tender, flavorful interior.

Panko breadcrumbs are a Japanese ingredient. They are lighter, flakier and crispier than regular breadcrumbs, which are shorter and denser. These breadcrumbs are made of Japanese milk bread (or Shokupan) finely separated into long flakes, which lend an extra-crunchy coating to the shrimp.

This easy Asian shrimp recipe is best paired with a simple, homemade spicy sriracha mayo sauce for a mild kick! If you're not a fan of spice, swap the sriracha with sweet chili sauce, or omit altogether.

Why This Recipe Works

• Heating the oil to 350ºF in a heavy-bottomed pan helps the shrimp develop a crisp, golden crust.
• After testing different sizes and types, I've found that jumbo black tiger shrimp gives the best meaty bite and texture.
• Many panko shrimp recipes turn out soggy; my method of frying in small batches ensures even cooking and maximum crispiness.

Ingredients & Substitutes

Please scroll to the recipe card below for exact measurements.

• Raw Jumbo Shrimp: Use jumbo shrimp (16-20 per pound), fresh or thawed from frozen. Tiger shrimp are best for a meatier bite, while white shrimp are a tender alternative. Substitution: Extra-large shrimp (21-25 per pound), but avoid small or pre-cooked shrimp.
• Panko Breadcrumbs: Unseasoned Japanese-style crumbs [I recommend Kikkoman or Shirakiku]. Substitution: Pulse crustless white bread into coarse flakes.
• Neutral Oil: Use high-smoke-point oils like avocado, peanut, vegetable, canola/rapeseed, or sunflower oil. Avoid extra-virgin olive oil (smokes at high heat).
• Large Egg: To help the breadcrumbs stick to the shrimp.

Flour Mixture

• All-purpose Flour: Also known as plain flour.
• Cornstarch: To make the coating crispy. Substitution: Potato starch.
• Garlic Powder: To add flavor. Do not substitute with minced garlic or it'll burn in the oil.
• Salt
• Black Pepper

Dipping Sauce

• Japanese Mayo: A rich, tangy mayo made with egg yolks and rice vinegar [I recommend Kewpie, look for a clear squeeze bottle with a red cap]. Substitution: Mix Hellmann's mayo with a pinch of sugar and rice vinegar.
• Sriracha: A garlicky red chili sauce for heat [I recommend Huy Fong]. For a fruitier alternative, use Sky Valley or Shark brands.

Note: Asian ingredients are typically available at most Asian grocery stores, or you can check online.

Instructions

Below are step-by-step instructions on how to make panko shrimp:

1. Prepare shrimp: Peel and devein jumbo shrimp as needed, then pat completely dry with paper towels to remove excess moisture.

2. Set up dredging stations: Arrange three shallow plates: one with the combined flour mixture, one with beaten egg, and one with panko breadcrumbs.

3. Dredge shrimp: Coat shrimp in flour first, shaking off excess. Dip into egg, then press firmly into panko to ensure an even coating.

4. Fry shrimp: Heat oil in a heavy-bottomed pan to 350°F (175°C). Fry in small batches (about 6 pieces) for 2-3 minutes, flipping halfway, until golden and cooked through (internal temperature of 145°F).

5. Drain shrimp: Transfer to a wire rack or paper towel-lined plate to remove excess oil.

6. Serve with sauce: Mix Japanese mayo and sriracha in a small bowl and serve alongside the shrimp.

Variations

• Fish version: Replace the shrimp with halibut, cod, or haddock diced into 1.5-inch pieces.
• Gluten-free version: Use gluten-free panko breadcrumbs and gluten-free Japanese or regular mayo. Replace the all-purpose flour with gluten-free baking flour. Sriracha sauce is generally considered gluten-free, but check for a gluten-free label.

Pairing Suggestions

Panko shrimp pairs well with:

• Starters: Miso Soup, Korokke, or Crab Corn Salad.
• Noodle Dishes: Yaki Udon or Creamy Rose Bacon Udon.
• Rice Dishes: Katsudon or Omurice.
• Rice Balls: Tuna Onigiri
• Protein Dishes: Teriyaki Chicken, Enoki Beef Rolls or Ginger Miso Salmon.

Storage & Reheating

• Leftover Panko shrimp can last up to 4 days when stored in an airtight container in the fridge once cooled. To reheat, bake or air fry at 400ºF until heated through.
• Freezer: Panko shrimp can be frozen for up to 2-3 months when stored in a freezer-safe bag, once cooled. To reheat, deep fry, air fry or bake at 400ºF from frozen until heated through.

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