Japanese-Style Deep-Fried Shrimp Recipe

Great fried shrimp. The key is the panko. It's texture allows it to fry up golden brown and crunchy before the protein it's stuck to (in this case, shrimp) gets overcooked. Some tips: You could probably use 1/2 the flour mixture. Add the seasoned shrimp to the flour, stir to coat, and then gently shake them out over the garbage can in a wire strainer to remove the excess flour. Make sure the shrimp are very dry when you do this or they'll be gummy. Have a big plate or baking sheet covered with wax paper ready to place the shrimp on after you've coated them all with the egg wash and panko. Then, it's off to the fryer. Makes for an easier cleanup, and you don't have to juggle making them/frying them simultaneously. Panko is very coarse so you may have to help it stick by pressing it on.

I saw this recipe early in the week and decided it would be a perfect Friday "happy hour" supper. I read the reviews, made notes of what people liked to add, what modifications they made.... and I have to say the results were DELICIOUS! I was cooking for 3 adults, 2 teens, and 1 child so I doubled the recipe. The 1 tsp salt, 1 tsp pepper & 1 tsp garlic powder were tossed with the 2 lbs peeled shrimp (I took off the tail, too -- it was easier to completely peel it than leave it on). Instead of paprika, I used 1-1/2 tsp Old Bay seasoning in 1 cup flour (still plenty of flour even with doubling the shrimp). I added about 1/2 tsp garlic salt to each cup of panko (I needed about 4). Using my Rival Deep Fryer, I fried 6-8 large shrimp per batch which is what fit comfortably in the basket and each batch took around 3 minutes. It was so perfectly crunchy and such an indulgence since I probably make fried "anything" only a couple of times a year. If you like more zip, add at least another tsp of Old Bay or some cayenne. I think it could take more garlic, as well. Fantastic recipe!

I made this for my family last night and my kids declared it their new favorite! Like other reviewers - I only used 1/2 cup of flour. For 1lb of shrimp - the 1/2 cup was plenty. I happened to have seasoned Panko crumbs (Louisiana Fish Fry Co.). Although the box says it’s recommended for chicken and pork - it worked out fine on the shrimp. The big kicker was I made a homemade mango-peach dipping sauce and that took it to the next level. Will be trying again- thanks!!!

Fantastic. Simple but tasty. I butterflyed the shrimp, seasoned with S &P and garlic powder. Sweet Hungarian paprika in corn starch instead of flour. Use good quality shrimp and good quality panko. It was amazing. Served with egg fried rice and sweet chili sauce. Will definitely make again 190C is too high a temp for panko shrimp, I deep fried the shrimp for 2 -3 minutes in light olive oil at 160-170C

I'm always looking for a better recipe for fried shrimp but this recipe was absolutely perfect so no need to search any longer. The initial seasoning gave the shrimp a nice depth of flavor. The flour, egg wash, and panko provided a light treatment for the batter that cooked up beautifully. The shrimp that I used were on the larger side so I butterflied them which allowed them to cook in a more uniform manner. I served them over greens with a miso vinaigrette and added a sweet chili dipping sauce on the side. Excellent!

ABSOLUTELY DELICIOUS!! This was my first time frying shrimp, so I was a bit nervous, but followed a few of the suggested tips and it turned divine! Tips: 1) I added garlic salt, old bay seasoning, dried parsley and dried oregano to the suggested seasonings. 2) After prepping the shrimp, I let them sit on a rack for a few minutes to "set" while the oil heated up. 3) Once they went into the pan, I lowered the heat and fried them a bit "low and slow"

I used pre-cooked frozen shrimp, thawed, and added Tapatio and lemon juice to the eggs. So good! I also tossed the shrimp in a ziploc bag with the flour mix to make it a little easier. This recipe is a keeper!

I just finished a wonderful fried seafood dinner with my husband and this is recipe we used to make, not only fried shrimp, but also fried pieces of cod. I followed the recipe to the tee and it was perfect. Well...almost to the tee. The only thing I did different was coat all the shrimp and pieces of cod first and let sit on a rack for about 15 minutes so the coating could set up. I fried in a cast iron chicken fryer and used a deep fryer thermometer to keep tabs on the oil temp. My large shrimp and pieces of cod were toasty brown and cooked to perfection inside in less than 5 mins. After dinner we decided we'd indulge in fish and chips once a month or so because this is just soooo good. I used "Chef John's French Fries" recipe. Perfect match.

Very good, very easy! I pan fried mine in about 1/4" nicely heated peanut oil, canola would have been more healthy. I added more paprika to the flour, just because the teaspoon got lost in the cup of flour. I added another teaspoon. They tasted great. I love the Panko Crust. Substituting coconut for Panko at that step would make them Coconut Shrimp.... YUMMY!!! and EASY too!!

Looking for a crunchy coated shrimp, this met our desire! I followed some of the suggestions and appreciated the seasoning and plate rest once coated. I used corn flour made for shrimp before the panko coating and held the coating well. 3 minutes was perfect timing at 375 degrees.

Excellent. Marinated the shrimp in garlic powder, salt and pepper for an hour in the 'fridge and then let the shrimp come up to room temp. a bit and then followed the directions for coating the shrimp to a tee EXCEPT we added some shredded coconut and just a bit of all-purpose flour and all-season salt into the panko crumbs and deep-fried them and they were, as I said above, EXCELLENT!!

Yummy yummy! Better than at a restaurant.

Quick, easy, and crazy tasty every time.

made just like the directions

This is hands-down one of the best things I’ve cooked.

Yummy recipe! Hubby raved about it!👍

Unfortunately this recipe ruined our shrimp due to incorrect time to cook. We used a deep fryer and the minimum 3 minutes suggested here burnt the panko + prawn meat overcooked. We had Large prawns (not jumbo). Doing some tests next time, we discovered 1 1/2 minutes was ideal, max 2 minutes.

Very good recipe that my boyfriend and I enjoyed! I seasoned the shrimp with a little old bay seasoning and seasoned the flour mixture well. I double coated the shrimp with the eggwash and flour, before the final dip in panko, to get a good coating. It was delicious! Thank you for the recipe!

Loved this recipe! The only thing I did was use half the flour and being pasture raised eggs are $8 a carton I got by using one egg.

Unbelievable, huge hit! Will definitely Re- make for many years! East, quick and tasty! Awesome recipe!