Crispy, golden, and irresistibly crunchy, Ideal Fried Shrimp delivers restaurant-quality flavor in just minutes at home. This crowd-pleasing classic is light, flavorful, and incredibly easy to make.
Perfect for gatherings or a casual weeknight treat, these shrimp boast a crisp coating thanks to airy panko breadcrumbs and a quick fry. Serve with lemon wedges or your favorite dipping sauce.
What You’ll Need for Ideal Fried Shrimp
- Jumbo shrimp – The star of the show; their size helps them stay juicy inside while the exterior crisps up beautifully.
- All-purpose flour – Creates a dry base layer that helps the egg stick and gives the coating structure.
- Large eggs – Act as the binder, helping the breadcrumbs cling perfectly to each shrimp.
- Kikkoman Panko Bread Crumbs – These ultra-crispy Japanese-style crumbs bring that signature crunch and airy texture.
- Salt and black pepper – Simple seasonings that enhance the shrimp’s natural flavor without overpowering.
- Vegetable oil – A neutral frying oil that ensures even browning and crispness without affecting taste.
How to Make Fried Shrimp Like a Pro
Set up your breading station with three bowls: seasoned flour, beaten eggs, and panko breadcrumbs.
Dip each peeled and deveined shrimp in the flour mixture, coating lightly. Shake off the excess before dunking in egg. Then, roll generously in panko for that signature crunch.
Heat vegetable oil to 350°F (175°C) in a deep pan or fryer. Carefully lower in a few shrimp at a time—don’t crowd the pan.
Fry until golden and crisp, about 1 minute per batch. Transfer to a paper towel-lined plate to drain.
Serve hot with dipping sauce or a squeeze of fresh lemon.
Crunchy Tips & Tasty Variations
For ultra-crispy shrimp, make sure your oil stays hot between batches—too cool and the coating will absorb oil instead of crisping. Using panko instead of regular breadcrumbs is essential; it gives that signature airy crunch.
Want to add flavor flair? Try seasoning your flour with paprika, cayenne, or garlic powder. For a tropical twist, swap half the panko for shredded coconut. Or turn them into po’ boys with lettuce, tomato, and a slather of remoulade on French bread.
Storing & Reheating Fried Shrimp
Fried shrimp are best enjoyed fresh, but leftovers can be stored in an airtight container in the fridge for up to 2 days. To reheat without losing the crisp, place them on a wire rack in a 375°F oven for 8–10 minutes. Avoid microwaving—they’ll go soggy fast.
For longer storage, freeze the cooled fried shrimp in a single layer before transferring to a freezer bag. Reheat straight from frozen in the oven at 400°F until hot and crispy.
Ideal Fried Shrimp
Ingredients
- 1 pound jumbo shrimp peeled and deveined with tails intact
- ½ teaspoon ground black pepper
- 1 ½ cups Kikkoman Panko Bread Crumbs
- 3 large eggs
- ¾ teaspoon salt
- Approximately 1 cup vegetable oil for frying
- ⅓ cup all-purpose flour
Instructions
- In a medium bowl, whisk together the flour, salt, and pepper until well blended.
- Crack the eggs into a separate bowl and beat until thoroughly combined and slightly frothy.
- Place the Panko breadcrumbs into a third shallow bowl, spreading them evenly.
- Dredge each shrimp in the seasoned flour, gently tapping to remove the excess. Submerge the floured shrimp into the beaten eggs, coating completely.
- Roll each shrimp in the Panko breadcrumbs, pressing lightly to ensure full adhesion on both sides.
- Heat approximately 2 inches of vegetable oil in a deep skillet or pot over medium-high heat until it reaches 350°F (175°C).
- Fry the shrimp in small batches, ensuring not to overcrowd the pan. Cook each batch for about 1 minute or until the coating is golden brown and crisp.
- Remove the fried shrimp using tongs and transfer to a paper towel-lined plate to drain any excess oil.
- Present the shrimp warm on a serving dish, paired with your preferred dipping sauce or a wedge of lemon.
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