This is the best Japanese panko shrimp recipe, giving you crispy, airy fried shrimp with plenty of crunch. It’s quick and easy to make, works great as an appetizer or snack, comes together without eggs, and tastes delicious with just about any dipping sauce on the side!
🤔 What is panko shrimp?
Panko shrimp are made by coating peeled shrimp in flour, dipping them in cold water, then covering them in Japanese panko breadcrumbs. They’re fried until golden and crispy, with a light, crunchy texture that sets them apart from regular breaded shrimp.
🍚 Ingredient tips & substitutes
- Shrimp Use peeled and deveined shrimp with tails on for a classic look, or tail-off for easier snacking. Medium to large sizes work best.
- Tempura flour This gives the lightest texture. If you don’t have it, mix 2 parts all-purpose flour with 1 part cornstarch as a backup.
- Ice-cold water Keep it cold! This helps create an extra crispy coating.
- Breadcrumbs Japanese panko breadcrumbs are best for a super crispy finish.
- Bouillon powder Adds umami and seasoning to the batter. You can also use a pinch of salt instead.
- White pepper powder You can use black pepper, but white pepper keeps the flavor light and aromatic.
- Oil The best oil for frying shrimp is one with a high smoke point and a neutral flavor. I like using vegetable, sunflower, or canola oil.
Dipping sauce suggestions
You can serve it with about any sauce you have on hand, but here are a few of my favorite ideas for panko shrimp dipping sauce:
- Thai sweet chili garlic sauce
- Nuoc cham
- Nam jim seafood by Hungry in Thailand
😋 More finger food ideas
That’s it! These crispy panko fried shrimp come together so quickly, you’ll find yourself making them on repeat. Let me know how it turns out in the comments, and don’t forget to follow me on Facebook, Instagram, and Pinterest for more!
Best Panko Shrimp Recipe
Equipment
- Measuring spoons and cups
- 2 Mixing bowls for coating the shrimp in flour and breadcrumbs
- Deep pan or wok
- Tongs
- Cooling rack + tray keeps the shrimp crispy while draining excess oil
Ingredients
- 12 shrimp peeled, deveined
- 1 cup panko breadcrumbs
- ⅔ cup tempura flour
- ½ tsp bouillon powder
- ½ tsp white pepper powder
- ½ cup ice-cold water
- oil as needed for frying
Instructions
- Prepare the coatings. Set out a bowl with panko breadcrumbs. In another bowl, combine tempura flour, bouillon powder, and white pepper.
- Make the batter. Slowly whisk ice-cold water into the flour mixture until smooth and slightly runny.
- Dip the shrimp. Pat shrimp dry with a paper towel, then dip them into the batter until fully coated.
- Coat with panko. Place the battered shrimp in the breadcrumbs, pressing gently so the panko sticks all over.
- Fry until crispy. Fry in small batches until golden brown, about 2–3 minutes.
- Drain and serve. Lift shrimp out with a strainer and place on a rack or paper towels. Serve hot with dipping sauce.
Notes
- Nutrition information is provided as a courtesy and should be considered approximate.
🍤 How to make panko shrimp
Step 1: Prepare the coatings. Set up a bowl with panko breadcrumbs. In another bowl, mix tempura flour, bouillon powder, and white pepper.
Step 2: Add cold water. Slowly whisk in ice-cold water until you get a smooth, slightly runny batter.
Step 3: Step 2. Dip the shrimp. Pat the shrimp dry with a paper towel. Holding by the tail, dip each shrimp into the batter until fully coated.
Step 4: Coat with panko. Transfer the battered shrimp into the bowl of panko. Press gently so the breadcrumbs stick and cover all sides.
Step 5: Fry the shrimp. In a deep pan or wok with hot oil (about 170–180°C / 340–355°F), fry the shrimp breaded with panko in small batches until golden and crispy, about 2–3 minutes.
Step 6: Drain and serve. Use a slotted spoon or spider strainer to lift out the shrimp. Place them on a wire rack or paper towel to drain excess oil. Serve hot with your favorite dipping sauce!
❓Frequently asked questions
Can I make this in the air fryer? They won’t turn out as crispy as when deep-fried. The breadcrumbs need hot oil to puff up and get golden. For best texture, stick to frying.
What are panko breadcrumbs? Panko breadcrumbs are light, flaky Japanese-style breadcrumbs made from crustless white bread. They’re dried into airy flakes instead of fine crumbs, which makes fried foods extra crispy and less greasy than regular breadcrumbs. Panko works best for coating shrimp, chicken, or vegetables before frying or baking.
Are panko breadcrumbs gluten-free? Traditional panko breadcrumbs are not gluten-free because they’re made from wheat-based white bread. However, you can find gluten-free panko alternatives made from rice flour, corn, or other gluten-free grains. Always check the label to make sure they’re certified gluten-free.
