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
Recipe by Jason Hill – CookingSessions.comThis 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.
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