Best Panko Shrimp
Easy Japanese panko shrimp recipe made without eggs. Crispy, golden, and great for parties, snacks, or dipping sauces.
- Prep time
- 10 min
- Cook time
- 10 min
- Yield
- 2 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 12 shrimp (peeled, deveined)
- 1 cup panko breadcrumbs
- ⅔ cup tempura flour
- ½ tsp bouillon powder
- ½ tsp white pepper powder
- ½ cup ice-cold water
- oil (as needed for frying)
Instructions
- 1
Prepare the coatings. Set out a bowl with panko breadcrumbs. In another bowl, combine tempura flour, bouillon powder, and white pepper.
- 2
Make the batter. Slowly whisk ice-cold water into the flour mixture until smooth and slightly runny.
- 3
Dip the shrimp. Pat shrimp dry with a paper towel, then dip them into the batter until fully coated.
- 4
Coat with panko. Place the battered shrimp in the breadcrumbs, pressing gently so the panko sticks all over.
- 5
Fry until crispy. Fry in small batches until golden brown, about 2–3 minutes.
- 6
Drain and serve. Lift shrimp out with a strainer and place on a rack or paper towels. Serve hot with dipping sauce.