This recipe is my interpretation of panko shrimp, a delicious crunchy deep-fried shrimp that is relatively easy to prepare.

I have added some seasonings to the flour for coating the shrimp to improve the flavor, such as garlic powder and paprika. As such, it is slightly different from the Ebi fry of the authentic Japanese recipe.

I like panko instead of the regular breadcrumb because it makes the shrimp crunchier, and the crunchiness lasts longer..

Let’s get into the details right away.

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What is panko?

Panko is a Japanese-style breadcrumb traditionally used as a coating for making tonkatsu or chicken katsu.
Panko is made with bread without crust. The crustless bread is costly ground into large airy flakes. resulting in a crunchier texture after deep-frying.

1. Cleaned and seasoned the shrimp

I always use fresh shrimp because it is readily available from the nearby market. However, you can save time using frozen shrimp, especially those with the shell removed.

1. The general method is to devein, remove the shell and wash the raw shrimp with plenty of water until it runs clear. However, I have added one extra step to improve the taste of the shrimp. After removing the shell and devein, I soaked the shrimp in the water, added two teaspoons of salt and a teaspoon of baking soda, and let it soak for twenty minutes.
2. After soaking, wash the shrimp with plenty of water to remove the baking soda and extra salt.
3. Drain the shrimp in the colander, then pat dry with a kitchen towel.

This step is the secret to getting plump shrimp. Baking soda increases shrimp’s pH and retains moisture. Salt helps to boost the shrimp’s flavor and make it crunchier. Dim Sum chefs always use this method to make shrimp dumplings.

Tip 1: Use large shrimp

• Large shrimp is always better than small shrimp for deep-frying coated with panko. Small shrimp tends to overcook when the breadcrumbs turn golden brown after deep-frying for two to three minutes.

Tip 2: How to straighten the shrimp (an optional step)

If you want to straighten the shrimp, which is mentioned in the traditional Japanese recipes, here are the steps:

• First, make small incisions on the shrimp belly and the top side.  
• Then, place the shrimp on the cutting board, and snap the prawn muscle with the finger. 

I used this method to straighten the shrimp in my tempura recipe. Please refer to this recipe if you want more detail. However, this step will not affect the taste of the shrimp, only its appearance.

2. Set up a breading station to coat the shrimp

There are two different ways to coat the shrimp with flour and panko. 

1. The first method is using the conventional breading process. First, dip the shrimp into the flour, shake off the excess, dip it into the egg wash in a shallow bowl, and finally, coat it with the panko in a shallow dish.
2. The second method is to form a wet batter with egg, water, and flour. Dip the shrimp in the batter, followed by panko. The coating is thicker and more panko will adhere to the surface with this method. However, I prefer a thinner coating. Therefore, I will use the first method.

Tips: 

1. It would be best to gently press the panko crumbs on the shrimp’s surface to ensure it adheres firmly to the shrimp.
2. Beat the egg vigorously in a small bowl to break up the egg whites before using it to coat the shrimp. Otherwise, the egg yolk will slip away and not adhere properly. You can add two teaspoons of water to each egg, which helps to combine the egg whites and yolks, 
3. Another option is to use an equal amount of all-purpose flour and cornstarch, making it more crunchy. I use only all-purpose flour in this recipe but have added salt, paprika, black pepper, turmeric powder, and garlic powder to improve the flavor. Please refer to the recipe below for the quantity of the seasonings I added.
4. Panko breadcrumbs are available in most grocery stores. You can use the regular breadcrumbs in this recipe. The only difference is panko will give a crunchier texture than regular breadcrumbs.

3. Deep-fry the shrimp

1. Before deep-frying, check the shrimp to ensure the panko fully covers all the shrimp. 
2. Heat a pot of vegetable oil with a high smoke point deep enough to submerge the shrimp fully. The most common oils for deep-frying are peanut oil, corn oil, canola oil, and palm oil. The temperature should be around 170°C/340°F.
3. I use a large pan to fry it at home, but a Dutch oven and wok are better for preventing the oil from splattering. In a different scenario, the restaurant will use an electric deep fryer which is more efficient. 
4. Place the breaded shrimp into the hot oil gently.
5. Deep-fry the shrimp until golden brown, which takes about 2 minutes, depending on the size of the shrimp. Avoid crowding the pan with too many shrimp to avoid them from sticking together. Turn the shrimp over occasionally to ensure even cooking.
6. Fish out the shrimp from the oil with a slotted spoon.
7. Remove the excess oil from the fried shrimp with paper towels, or leave them on a wire rack.

Note: You can use an air fryer instead of deep-frying it. It is a healthier alternative, but the shrimp do not taste as good as deep-frying.

4. How to serve

Arrange the shrimp on top of a bed of shredded cabbages, and garnish with cucumber slices, tomato, and lemon wedges.

It is best to serve along with a dipping sauce. For example, cocktail sauce, tartar sauce, honey mustard, or Kewpie mayonnaise are all suitable as a dipping sauce for the shrimp.

The shrimp is best as a side dish but is also suitable as the main course especially using larger shrimp. It is also an excellent appetizer for the buffet line.

5. Storage

The raw breaded shrimp are freezer friendly. Therefore you can make more and freeze some of the shrimp for future use.

• Arrange the breaded shrimp single-layered on a metal plate brushed with oil or on a nonstick baking sheet.  Leave some space in between the shrimp to prevent them from sticking together.
• When the shrimp have frozen and are no longer sticky, transfer them to an airtight container or freezer bag.

You can deep-fry the panko shrimp directly from the freezer. However, you must deep-fry the shrimp for an extra minute to ensure they are fully cooked.

6. Here are some other favorite shrimp recipes on this blog

If you like this panko shrimp recipe, here are some other shrimp recipes that you may want to try:

• Try this Chinese walnut shrimp coated with honey and mayonnaise.
• Kung pao shrimp is a traditional Chinese stir-fry dish popular around the world. It is a spin-off of Kung Pao chicken, the original Kung Pao dish.
• Salt and pepper shrimp is best, especially when it is freshly cooked.  The shell is shattering and crispy!