Crispy Fried Panko Shrimp Recipe

This is an instant family favorite shrimp recipe. Breaded in a crunchy panko coating, this Panko Shrimp Recipe will soon become your go-to way to fry shrimp.

As we get closer to the warmer months, I’m starting to crave seafood more and more. This Panko Shrimp Recipe has been a star on our dinner table more times than I can count!

Lucky for us, living in Florida, we have an endless supply of fresh seafood in our hands whenever we want. I know we are truly blessed to live so close to the coast.

But, to be honest, I sometimes get in a rut about what to cook every night. The same old shrimp dishes sometimes just won’t do.

That’s when I bust out my trusty fried shrimp recipe that is coated in panko breadcrumbs.

There is that extra crunch you get from panko making this one irresistible main course or appetizer!

I always get asked for the recipe when I make these, and people are shocked at how easy they are to throw together.

If you are searching the internet looking for a few new favorite shrimp recipes, stop your searching, you have found the best! Our Fried Pank Shrimp is not only delicious but easy too!

Some of our other favorite shrimp recipes we have on our site include: Shrimp Boil, Chipotle Bang Bang Shrimp, and Salt and Pepper Shrimp.

1. It makes a lot to feed a crowd.
2. Great for a main dish or a perfect appetizer.
3. The panko breadcrumbs make the shrimp super crunchy with a crispy coating.

• Peanut oil for frying, or vegetable oil
• Large fresh shrimp, peeled and deveined
• All-purpose flour
• Garlic powder
• Onion powder
• Kosher salt
• Black pepper
• Large eggs
• Water
• Plain panko breadcrumbs
• Fresh parsley for garnish
• Lemon wedges to serve
• Cocktail sauce to serve

1. Preheat your oil in a deep fryer or dutch oven with oil 3 inches up the sides to 350°F. 
2. While the oil is heating, prepare the shrimp. Dry the shrimp well with paper towels.
3. In a gallon-sized plastic ziptop bag add the flour, garlic powder, onion powder, salt, and pepper. Toss to combine the seasoning with the flour.
4. Add the raw shrimp to the bag. Close the top and shake the bag so the shrimp get coated in the flour mixture, set aside.

5. In a shallow dish whisk the eggs with the water until combined.
6. In another shallow bowl add the breadcrumbs.
7. Working with a few shrimp at a time, take them out of the bag and place them into the egg, move them around so they are coated.
8. Let any excess egg drip off and place them into the breadcrumbs. Cover them with the breadcrumbs and gently press them in so they stick, let any excess panko crumbs fall off. 
9. Place the breaded shrimp onto a baking sheet lined with parchment paper in a single layer, repeat with the other shrimp.

10. Once the oil is hot, place shrimp into the hot oil in batches, do not crowd the pan. Cook for 2-3 minutes until they have a gorgeous golden brown color and an internal temperature reaches 165°F, cooking time may vary on the size of the shrimp. 
11. Place the fried shrimp onto a paper-towel-lined plate to absorb any excess oil. Immediately transfer to a wire rack that is set on top of a sheet tray to catch any drips. This will ensure the shrimp stay crispy.
12. Repeat with the remaining shrimp. Serve with fresh chopped parsley for garnish, lemon wedges, and cocktail sauce, tartar sauce, or favorite dipping sauce.

WHAT SIZE SHRIMP SHOULD I USE?

We like to use larger shrimp for this recipe. Mainly because it does make a thicker coating, and using smaller shrimp, the crunchy coating on the outside may overpower the shrimp itself.

So I will normally use at the smallest size, Large shrimp (31/35 count), but Extra Large (26/30) count will work as well.

If you are really indulging, you can use Jumbo Shrimp (21/25 count).

But, keep in mind, cooking times will vary if they are larger, so you need to keep an eye on them. Our recipe today is based off of using a large shrimp count.

WHAT DOES SHRIMP COUNT MEAN?

The naming of the size and count of shrimp is by the pound.

So, above, I mentioned large shrimp is 31/35 count; this translates to there are 31 to 35 large shrimp per pound.

Extra large shrimp has a 26/30 count – meaning there are 26 to 30 extra large shrimp per pound.

While Jumbo shrimp has a 21/25 count – there are 21 to 25 jumbo shrimp per pound.

CAN I USE REGULAR BREADCRUMBS?

You can, but you will not get the same crunch that panko breadcrumbs add, which is the whole point of this recipe.

But, in a pinch, you can use plain breadcrumbs. Do not use the kind that is already seasoned since we are adding our own seasonings.

WHAT DIPPING SAUCES CAN I USE?

While we love the classic cocktail and tartar sauce, you can definitely mix it up and use other sauces. Here are some suggestions:

• Honey mustard
• Chili sauce
• Garlic aioli
• Spicy mayo
• Yum yum sauce

WHAT TO SERVE WITH THIS CRISPY FRIED SHRIMP RECIPE?

I love a good side dish, and there are endless ones that would go well with these delicious shrimp. Some of my favorites include:

• French Fries – our homemade french fries are amazing!
• Potato Salad
• Pasta Salad – or Orzo version goes well with these
• Southern Mac Salad
• Side Salad
• Macaroni and Cheese

Store leftovers in the fridge in an airtight container for up to 3 days.

To reheat, place back in the fryer until warmed through. Or you can place them on a wire rack over a sheet tray in the oven.

Freeze for up to 3 months.

Place leftovers in the freezer in a freezer-safe container. To thaw, place the dish in the fridge overnight.

Look no further; this is THE best Fried Pank Shrimp Recipe out there, so full of flavor and crunch in every bite!

If you’ve tried this PANKO SHRIMP RECIPE, let me know how it turned out in the comments! You can follow me over on PINTEREST, INSTAGRAM OR FACEBOOK to find some more of our mouthwatering recipes! 

Originally published July 29, 2013

Updated with new photos and recipe in March of 2023.