This panko fried shrimp recipe is one of the most popular restaurant appetizers here in Southern California.
For the batter, I’m using a mixture of beer (you can substitute sparkling water), flour and eggs. The shrimp is then coated in a crunchy mixture of panko bread crumbs and then fried until golden brown.
I’m serving the shrimp with a spicy horseradish and ginger dipping sauce. If you like this recipe, you’ll also love my macadamia nut crusted mahi mahi too!
Panko Fried Shrimp
This Panko fried shrimp recipe is one of the most popular appetizer restaurants here in Southern California. For the batter, I'm using a mixture of beer (you can substitute sparkling water), flour and eggs. The shrimp is then coated in a crunchy mixture of panko bread crumbs and then fried until golden brown.I'm serving the shrimp with a spicy horseradish and ginger dipping sauce.
Ingredients
- 1 pound U15 Black Tiger Shrimp deveined, shells and legs removed, tails on
Batter
- 2 cups unsifted flour
- 1 teaspoon seasoned salt
- 2 eggs
- 12 ounces pale ale beer or seltzer water
- Panko bread crumbs for dredging
Dipping Sauce
- 2 teaspoons prepared horseradish
- 1 teaspoon grated ginger root
- 2 teaspoons soy sauce
- 1 teaspoon fresh lime juice
- 2 tablespoons Dijon mustard
- 3 tablespoons mayonnaise
Instructions
- Butterfly shrimp along the back.
- In bowl, fold together flour, salt, eggs and beer. It's OK to have lumps. Add 1 cup of ice to the batter. Fold gently.
- Set each shrimp into the batter and coat everything but the tail. Shake off the excess, and dip into a plate of panko bread crumbs. Coat evenly.
- Place shrimp into 375 F deep fryer for 1-2 minutes minutes at the most, or until golden brown.
Make the Dipping Sauce
- Mix all of the sauce ingredients in a mixing bowl with wire whisk. Chill and serve with the shrimp.
