Crispy Panko Shrimp

Yield

4 / 1 lb crispy shrimp

Cook time

2–3 minutes

Ingredients

• 1 lb large shrimp, peeled and deveined, tails on
• 1 teaspoon salt
• ½ teaspoon black pepper
• 1 tablespoon all-purpose flour, for dusting
• ½ cup all-purpose flour, for dredging
• 2 large eggs, beaten
• 1 cup panko breadcrumbs
• Vegetable, canola, or peanut oil, for frying
• 2 tablespoons soy sauce
• 2 tablespoons mirin or rice vinegar
• 1 teaspoon fresh ginger, grated

Method

1. Pat the shrimp dry with paper towels. Make a few shallow cuts along the underside of each shrimp and gently straighten them to reduce curling during frying.
2. Season with salt and black pepper, then lightly dust with 1 tablespoon flour.
3. Prepare three shallow bowls: one with the remaining ½ cup flour, one with beaten eggs, and one with panko breadcrumbs.
4. Dredge each shrimp in flour, dip into the eggs, and press gently into the panko until evenly coated.
5. Heat 2 inches of oil in a 4-quart heavy-bottomed pot to 350°F (175°C).
6. Fry the shrimp in small batches for 2–3 minutes total, turning as needed, until golden and crispy and the centers reach 145°F (63°C).
7. Transfer to a wire rack to drain.
8. In a 1-quart saucepan, combine soy sauce, mirin or rice vinegar, and grated ginger. Simmer gently for 1–2 minutes, then remove from the heat.
9. Serve the crispy shrimp immediately with the warm dipping sauce.

Kitchen notes

Press the panko gently onto each shrimp and avoid overcrowding the oil. This helps the coating stay attached and develop a light, evenly golden crunch.