Quick & Easy Panko Shrimp
Crispy, deep-fried panko-breaded shrimp with a creamy spicy sriracha mayo sauce. This easy panko shrimp recipe uses minimal ingredients and is ready in 20 minutes! A delicious appetizer, side, or main dish that's restaurant-quality, family-friendly, and great for busy weeknights.
- Prep time
- 10 min
- Cook time
- 10 min
- Yield
- 2 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 1/2 lb shrimp (jumbo size)
- 1 1/4 cup panko breadcrumbs (or add more if needed)
- 2 cups vegetable oil (or any neutral oil)
- 1 large egg
- 2 tbsp all purpose flour
- 2 tbsp potato starch (or cornstarch)
- 1/4 tsp salt
- 1/4 tsp black pepper
- 1/4 tsp garlic powder (or onion powder)
- 1/4 cup Japanese mayonnaise (or regular mayonnaise)
- 2 tbsp sriracha
Instructions
- 1
Peel and devein jumbo shrimp as needed, then pat the shrimp dry with paper towels to remove any excess moisture.
- 2
Set up three dredging stations: Arrange three large shallow plates - one with the combined flour mixture, one with beaten egg, and one with panko breadcrumbs.
- 3
Coat the shrimp into flour mixture first, shaking off any excess. Dip each piece in beaten egg, then coat thoroughly with panko breadcrumbs.
- 4
In a large, heavy-bottomed pan, heat oil on medium-high heat or until you reach 350 F on a digital cooking thermometer. Fry the shrimp in small batches (about 6 pieces at a time) for 2-3 minutes, flipping halfway, until golden brown and cooked through (internal temperature of 145 F).
- 5
Transfer the fried shrimp to a wire rack or a paper towel-lined plate to remove excess oil.
- 6
In a small bowl, mix together Japanese mayo and sriracha sauce. Serve alongside the panko shrimp.