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Crunchy Fried Shrimp

These fried shrimp have just the right amount of crunch thanks to the panko bread crumbs. If desired, serve with Kikkoman Tonkatsu Sauce for dipping.
Print Recipe
Prep Time 10 minutes
Cook Time 5 minutes
Total Time 15 minutes
Course lunch/dinner
Cuisine Chinese
Servings 4 people
Calories 797.5 kcal

Equipment

  • 3 Medium Mixing Bowls For setting up the breading station
  • 1 Large Heavy Pot or Dutch Oven Essential for safe and even deep-frying
  • 1 Deep-Fry Thermometer Crucial for accurately maintaining oil temperature
  • 1 Kitchen Tongs For safely handling and transferring shrimp
  • 1 Plate Lined with Paper Towels For draining excess oil after frying

Ingredients
  

Main

  • ⅓ cup all-purpose flour
  • ¾ teaspoon salt
  • ½ teaspoon ground black pepper
  • 3 large eggs
  • 1 ½ cups Kikkoman Panko Bread Crumbs
  • 1 pound uncooked jumbo shrimp peeled and deveined, tails left intact
  • 1 cup vegetable oil for frying or as needed

Instructions
 

  • Gather all ingredients. Dotdash Meredith Food Studios
  • Mix flour, salt, and pepper in a medium bowl. Beat eggs in a second medium bowl until frothy. Place bread crumbs in a third bowl. Dotdash Meredith Food Studios
  • Dredge shrimp in the flour mixture, then shake off excess. Dotdash Meredith Food Studios
  • Dip shrimp into beaten eggs. Dotdash Meredith Food Studios
  • Then press shrimp into bread crumbs, turning to coat both sides. Dotdash Meredith Food Studios
  • Heat 2 inches oil in a large, heavy pot to 350 degrees F (175 degrees C). Deep-fry shrimp in batches in the hot oil until cooked through, about 1 minute. Use tongs to transfer shrimp to a paper towel-lined plate to drain. Repeat to cook remaining shrimp. Dotdash Meredith Food Studios
  • Arrange shrimp on a platter to serve. Dotdash Meredith Food Studios

Notes

Achieving truly crunchy fried shrimp hinges on a few key professional techniques. Firstly, ensure your shrimp are thoroughly patted dry before breading; excess moisture is the enemy of crispness. Maintain the oil temperature precisely at 350°F (175°C) using a reliable thermometer; oil that's too cool results in greasy shrimp, while oil that's too hot burns the coating before the shrimp cook. Fry in small batches to prevent the oil temperature from dropping drastically. For an enhanced flavor profile, consider adding a pinch of garlic powder or paprika to the panko breadcrumbs. Serve immediately for optimal texture.