Panko-Crusted Perfection: Crispy Shrimp with a Kick (and a Video!)
Calling all seafood lovers! Today, we’re diving into the world of crispy, crunchy, and utterly delicious panko-fried shrimp. This recipe is guaranteed to become a go-to appetizer or light meal, perfect for any occasion.
The key to these heavenly bites lies in the perfect combination of textures and flavors. We’ll be using U-15 black tiger shrimp, known for their succulent flesh and impressive size. To create the irresistible coating, we’ll whip up a light and airy batter using flour, seasoned salt, eggs, and a unique secret ingredient – pale ale. The pale ale adds a subtle hoppy bitterness that beautifully complements the sweetness of the shrimp and the rich flavors of our dipping sauce. Finally, we’ll coat the shrimp in panko breadcrumbs – the Japanese breadcrumbs known for their light and airy texture that effortlessly fries to a golden crisp.
But the magic doesn’t stop there! To complete this culinary adventure, we’ll create a flavorful dipping sauce that combines the zesty bite of horseradish with the warmth of ginger, the umami richness of soy sauce, the brightness of fresh lime juice, the tang of Dijon mustard, and the creaminess of mayonnaise.
Panko Fried Shrimp Ingredients
Ingredients:
For the Shrimp:
- 1 pound U-15 black tiger shrimp, peeled and deveined (tails on or off, your preference!)
- 2 cups all-purpose flour
- 1 teaspoon seasoned salt
- 2 large eggs, beaten
- 12 ounces pale ale (or substitute with another light beer)
- 2 cups panko breadcrumbs
- Vegetable oil for frying
For the 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
Equipment:
- Deep fryer
- Thermometer
- Large bowl
- Whisk
- Shallow dish
- Slotted spoon
- Paper towels (for draining)
How to Make Panko Fried Shrimp
- Prep the shrimp: If using shrimp with tails on, pat them dry. In a large bowl, combine the flour and seasoned salt. Toss the shrimp in the flour mixture to coat them evenly.
- Create the batter: In another bowl, whisk together the beaten eggs and pale ale. The batter should be light and slightly foamy.
- Prepare the panko: Pour the panko breadcrumbs into a shallow dish.
- Assemble the shrimp: Dip each floured shrimp into the egg mixture, ensuring complete coverage. Roll it generously in the panko breadcrumbs, pressing gently to adhere.
- Heat the oil: Preheat your deep fryer to 350°F (175°C).
- Fry the shrimp: Carefully lower the breaded shrimp into the hot oil. Fry for 2-3 minutes per side, or until golden brown and cooked through. Be careful not to overcrowd the fryer.
- Drain and rest: Use a slotted spoon to transfer the fried shrimp to a plate lined with paper towels to drain excess oil. Let them rest for a few minutes before serving.
- Make the dipping sauce: While the shrimp fry, combine all the dipping sauce ingredients in a small bowl and whisk until smooth. Taste and adjust seasonings as desired.
Pro-Tip: To ensure even cooking, fry the shrimp in batches. Avoid overcrowding the fryer, which can lower the oil temperature and lead to soggy shrimp.
Serving Suggestion:
Serve the crispy panko-fried shrimp hot with the delicious dipping sauce. Pair them with your favorite sides, like french fries, coleslaw, or a bed of fluffy rice.
Watch how to make this recipe!
Want to see the entire process come to life? Check out the video I’ve included with this post! It will guide you through each step, making it easy to recreate this restaurant-worthy dish in your own kitchen.
Tips and Tricks:
- For extra-crispy shrimp, double coat them in the batter and panko breadcrumbs.
- Don’t overcook the shrimp. They cook quickly and can become rubbery if overcooked. Aim for an internal temperature of 145°F (63°C).
- Use fresh, high-quality ingredients for the best flavor.
- Feel free to experiment with different dipping sauces! This recipe is versatile and can be enjoyed with various dips like sweet chili sauce, cocktail sauce, or tartar sauce.
More Seafood Recipes
- Macadamia Nut Crusted Mahi Mahi
- Yellowtail Jalapeno Sashimi
- Easy Cedar Plank Salmon
- Cornmeal Crusted Tilapia
- Mussels in White Wine Sauce
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Panko Fried Shrimp
Recipe by Jason Hill – CookingSessions.comIngredients
- 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.
