Crispy Panko Fried Shrimp with Tartar Sauce

This classic panko fried shrimp recipe delivers a crisp, golden crust with tender shrimp inside—a simple yet elegant dish perfect for appetizers, party platters, or quick weeknight dinners. Inspired by Japanese ebi fry, the use of panko breadcrumbs ensures a lighter and airier crunch, while a side of tartar sauce or ketchup adds creamy contrast and flavor.

Why You’ll Love This Recipe

• Extra crispy texture: Panko breadcrumbs create a delicate, satisfying crunch.
• Quick to make: Minimal prep and only a few minutes of frying time.
• Versatile dish: Serve as a snack, appetizer, or main course.
• Impressive presentation: Tails-on shrimp look elegant and professional.
• Pairs with many sides: Complements salads, rice, or bento-style meals.

ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

• large shrimp (peeled, tails left on)
• all-purpose flour (for dredging)
• egg (beaten)
• panko breadcrumbs
• oil for deep frying
• tartar sauce or ketchup (for serving)

directions

1. Prepare Shrimp: Peel the shrimp, leaving the tails on for a traditional presentation. To keep the shrimp from curling during frying, gently straighten them by pressing along the belly and stretching the joints.
2. Coat Shrimp:
   • Lightly dredge each shrimp in flour, shaking off the excess.
   • Dip into beaten egg until fully coated.
   • Press into panko breadcrumbs, ensuring the shrimp is completely covered.
3. Fry Shrimp: Heat oil in a deep pan or fryer to 350°F (175°C). Fry the shrimp in small batches for 2 to 3 minutes, or until golden brown and crispy. Avoid overcrowding the pan.
4. Drain: Remove fried shrimp with a slotted spoon and drain on paper towels to remove excess oil.
5. Serve: Arrange the shrimp on a plate with shredded cabbage, tomato slices, and a small bowl of tartar sauce or ketchup for dipping.

Servings and timing

Servings: 2
Prep time: 10 minutes
Cook time: 5–6 minutes
Total time: 15–20 minutes

Variations

• Spicy version: Add cayenne pepper to the flour or mix chili powder into the panko.
• Coconut shrimp: Mix shredded coconut with panko for a tropical variation.
• Tempura style: Skip the panko and use a light tempura batter instead.
• Dipping sauces: Serve with garlic aioli, sweet chili sauce, or ponzu for variety.
• Panko alternatives: For a gluten-free version, use crushed rice crackers or gluten-free breadcrumbs.

storage/reheating

Storage: Store leftovers in an airtight container in the refrigerator for up to 2 days.
Reheating: For best texture, reheat in a toaster oven or oven at 350°F (175°C) for 5–8 minutes until crisp. Avoid microwaving, as it may soften the coating.
Freezing: Not recommended after frying, but you may freeze the breaded (uncooked) shrimp and fry directly from frozen, adding an extra 1–2 minutes of cooking time.

FAQs

What is the difference between panko and regular breadcrumbs?

Panko is a Japanese-style breadcrumb made from crustless white bread, resulting in larger, lighter flakes that fry up extra crispy and airy.

Can I use frozen shrimp?

Yes, just make sure to thaw and pat them completely dry before coating and frying to prevent oil splatter.

Why leave the tails on?

Leaving the tails on enhances the presentation and provides a convenient handle for dipping and eating.

How do I keep the breading from falling off?

Ensure the shrimp is dry before dredging in flour. Press the panko firmly onto the shrimp, and avoid flipping them too early in the oil.

Can I pan-fry instead of deep-frying?

Yes, use a shallow layer of oil in a skillet and cook over medium heat, turning once, until golden on both sides.

How do I know when the shrimp is cooked?

Shrimp turns opaque and firm when cooked. The panko coating should be golden brown, typically within 2–3 minutes.

What oil is best for frying?

Neutral oils with high smoke points like canola, vegetable, or peanut oil work best.

Can I prepare the shrimp in advance?

You can prep and bread the shrimp ahead of time, then refrigerate for up to 4 hours before frying.

Is this recipe suitable for air frying?

Yes, spray the breaded shrimp lightly with oil and air fry at 400°F (200°C) for 8–10 minutes, flipping halfway through.

Can I make a large batch for a party?

Absolutely. Fry in batches and keep warm in a 200°F (95°C) oven until ready to serve.

Conclusion

Crispy Panko Fried Shrimp with Tartar Sauce is a quick, crowd-pleasing dish that combines elegance and comfort in every bite. Whether served as a starter, a snack, or the star of your meal, these golden shrimp offer a satisfying crunch and bold flavor that everyone will love. Perfect for bento lunches, dinner parties, or a fun weekend treat.

Crispy Panko Fried Shrimp with Tartar Sauce

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These crispy panko fried shrimp are golden, crunchy, and tender inside—perfect as an appetizer, snack, or light main dish. Served with tartar sauce and fresh vegetables, they bring classic Japanese-style fried flavor to your table.

• Author: Mari
• Prep Time: 10 minutes
• Cook Time: 5 minutes
• Total Time: 15 minutes
• Yield: 2 servings 1x
• Category: Appetizer
• Method: Deep Frying
• Cuisine: Japanese
• Diet: Halal

Ingredients

Scale 1x2x3x

• 6 large shrimp, peeled (tail left on)
• 1 egg, beaten
• All-purpose flour, as needed
• Panko breadcrumbs, as needed
• Oil for deep frying
• Tartar sauce or ketchup, for serving

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Instructions

1. Peel shrimp, leaving the tails on for presentation. Straighten each shrimp by gently pressing and stretching the joints.
2. Dredge each shrimp lightly in flour, then dip into beaten egg, and finally coat thoroughly in panko breadcrumbs.
3. Heat oil to 350°F (175°C) in a deep pan or fryer. Fry shrimp for 2–3 minutes until golden and crispy.
4. Remove and drain on paper towels.
5. Serve hot with tartar sauce or ketchup, alongside shredded cabbage and tomato slices if desired.

Notes

• Panko breadcrumbs provide a lighter, crunchier texture than regular breadcrumbs.
• Larger shrimp create a more impressive and satisfying dish.
• These shrimp work great in bento boxes, over rice bowls, or served on skewers for parties.
• To keep shrimp straight during frying, make small slits on the belly side before coating.

Nutrition

• Serving Size: 3 shrimp
• Calories: 320
• Sugar: 1g
• Sodium: 470mg
• Fat: 18g
• Saturated Fat: 3g
• Unsaturated Fat: 13g
• Trans Fat: 0g
• Carbohydrates: 20g
• Fiber: 1g
• Protein: 20g
• Cholesterol: 140mg