If you have listened to the Desert Island Dishes podcast or followed me for a while, you will know I love Japanese food - and Panko Shrimp (also known as Ebi Fry) is one of my favourites! It is super popular in Japan and often included in bento boxes and teishoku meal sets. It isn’t hard to see why, there is something about biting into that extra crispy crunchy breadcrumb coating, before savouring the most delicious plump and juicy prawns, that is just too good to resist.
Although you can buy Panko Shrimp in lots of supermarkets (they are often found in the freezer aisle), they are surprisingly simple to make at home and you do get a much better result! I promise you, making homemade Panko Shrimp is much easier than you think! A bit like my Japanese Shrimp Tempura (Ebi Tempura) LINK, these Panko Shrimp are super flexible and can be served as a quick canapé, snack or starter - or as part of a main course with sticky sushi rice, some delicious veggies and a spicy bang bang dressing. You can even make them ahead and pop in the freezer ready to whip out on a busy weeknight…
Why you will love this Crispy Panko Shrimp recipe:
- They are ideal as a quick canapé, snack, starter or part of a main course that is ready in less than 30 minutes.
- They are super simple and need just a few easy-to-follow steps.
- They are full of flavour and texture thanks to the juicy prawns, crispy, crunchy breadcrumbs and spicy, creamy sriracha mayonnaise.
- They are perfect to make ahead and simply pop in your freezer ready to reheat and create a meal in minutes.
Ingredients:
Prawns - although any raw prawns would work, tail-on jumbo raw prawns will give the best results in terms of flavour and texture.
Eggs - use free-range large eggs stamped with the British Lion mark if you can.
Water - this helps make a light and crispy batter.
Salt - seasoning is really important throughout to ensure the best flavour.
Black pepper - freshly ground black pepper adds a hint of warmth. You could use mixed peppercorns for a more complex flavour profile.
Plain flour - also known as ‘all-purpose flour’.
Panko breadcrumbs - these go gloriously golden and crispy when deep fried. You can use regular breadcrumbs if that is what you have to hand but they won’t go as crunchy.
Smoked paprika - this helps give the batter a subtle smoky flavour. You could add a bit more if you like a stronger paprika flavour.
Oil - you want a flavourless oil with a high smoke point so opt for something like sunflower or vegetable oil.
Chives - a sprinkling of freshly snipped chives is such a pretty garnish and adds a subtle onion flavour.
Sriracha mayonnaise - simply stir a dollop of spicy sriracha through good quality mayonnaise and voila! You have the most delicious sriracha mayonnaise which complements this panko shrimp perfectly.
Full recipe can be found in the printable recipe card at the bottom of the post, just scroll down!
Substitutions and Variations:
Prawns: you could use any raw prawns for this recipe but the biggest ones you can find work best. Alternatively, swap for squid rings if you want to make panko calamari. If you want a vegan-friendly panko dish, you can use the same method and panko your favourite vegetables.
Garlic granules - you could add a sprinkling of garlic granules to the flour to give the coating a subtle garlic flavour.
Chives: I love the subtle flavour of chives (they also look super pretty as a garnish) but you could use freshly chopped coriander, parsley or spring onions if you prefer. They will all add a pop of colour and an extra layer of flavour which will take these panko shrimp to the next level.
Dips: these work really well with a good dip. I have suggested a spicy sriracha mayonnaise, but sweet chilli sauce would also be delicious. You could also go for something like a sour cream and chive dip, garlic aioli or even tomato ketchup! Tartare sauce is another classic choice to pair with fish - you could go for a classic British version or try Japanese tartare sauce which uses Kewpie mayonnaise and adds chopped boiled egg.
Kewpie mayonnaise: Opt for Kewpie mayonnaise when making your sriracha mayonnaise dip. You can get it in most supermarkets and online now. It is made using egg yolks so has a richer, more umami, flavour than regular mayonnaise.
Cooking Tips:
Raw prawns: it is important to use raw prawns when making panko shrimp. If you use the cooked variety, they will become rubbery.
Fry in batches: it might be tempting to add all the prawns to the oil at once, but stick to 3 or 4 at a time to avoid overcrowding the pan.
Frequently Asked Questions
One of the tastiest ways to enjoy prawns! Imagine juicy prawns coated in the crispiest, crunchiest breadcrumbs, then deep-fried until gloriously golden brown. Trust me, the panko breadcrumbs really make all the difference - they are so much crispier than regular breadcrumbs and create the most incredible texture. I could eat Panko Shrimp at any time of day - they are perfect for snacking, serving as canapés or adding to main meals to make them even more delicious.
Panko breadcrumbs are Japanese-style breadcrumbs made from white bread that has been blitzed into crumbs and dried (meaning they absorb less oil than traditional breadcrumbs and produce lighter, crunchier results). They are typically used in Japanese dishes like Tonkatsu and Katsu Chicken, but are equally delicious on a Chicken Kyiv or Schnitzel. They are my go-to when I want to add a bit of crunch, such as in my Crispy Chicken with Tomatoes, Basil and Cannellini Beans or my Four Cheese Macaroni Cheese with Panko Breadcrumbs..
There are so many different ways to enjoy Panko Shrimp. If you have it as a snack or starter, it is delicious with sriracha mayonnaise (which is so simple to make - you literally just stir some sriracha through good-quality mayonnaise) or other sauces like sweet chilli. I also love them with a sour cream and chive dip or a garlicky aioli - although you could also have them with ketchup! I sometimes have them with tartare sauce - either the classic British version or a Japanese-style tartare sauce which uses Kewpie mayonnaise and adds chopped boiled egg.
They are also great to include as part of a more substantial meal. I often add them to a bowl of sushi rice with all sorts of veggies - think creamy diced avocado, refreshing cucumber, crunchy radish, sticky sushi rice and crispy panko shrimp, all finished off with a drizzle of fiery bang bang sauce. Yum! That’s my supper sorted…
Other recipes you might enjoy:
If you like the sound of my Panko Shrimp, I have so many other delicious recipes for you to try. My Japanese Shrimp Tempura (Ebi Tempura)is another Japanese-inspired recipe which is sure to go down a treat. Imagine juicy prawns in the lightest, bubbliest batter you have ever tasted. YUM! If you want to stick with the panko coating, check out my Crispy Panko Prawn Tacos with Avocado Cream, Crunchy Slaw and Sriracha Drizzle. They are simple enough to make on busy weeknights when you want something full of flavour, but free of fuss! Also don’t miss my Wagamama-inspired Chicken Katsu Curry - the most delicious bowl of fluffy, aromatic rice with crispy, tender chicken cutlets and a rich, aromatic Japanese-style coconut curry sauce…
Made this recipe and loved it?
I would love love LOVE if you could leave a review in the comments… I love hearing what you thought, any changes you made, the stories behind what made you try my recipes. Also, if you share a photo on Instagram, please tag me @desertislanddishes, it makes my day to see you making my creations!
PrintPanko Shrimp
Looking for a new way to cook prawns? These delicious Panko Shrimp are about to become your new favourite recipe… imagine plump and juicy prawns encased in the crispiest, crunchiest breadcrumb coating. Yum!
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: Serves 2 (as a main) or 4 (as a starter - depending on what you serve it with) 1x
- Category: Sides, Seafood
- Method: Deep Frying
- Cuisine: Japanese
Ingredients
For the prawns:
- 450g shell-on tail-on jumbo raw prawns
- 2 large eggs
- 60g plain flour
- 60ml water
- Salt and freshly ground black pepper
- 110g panko breadcrumbs
- ¼ tsp smoked paprika
- Oil, for frying
To serve:
- Freshly snipped chives
- Flaky sea salt
- Sriracha mayonnaise
Instructions
- Peel the prawns but leave the tail on. Using a sharp knife, carefully devein them - it can be a bit fiddly and time consuming, but is definitely worth it (you could ask your fishmonger to do this bit for you). Season with salt and freshly ground black pepper.
- In a medium-sized bowl, mix together the eggs, flour and water until just combined. Season generously.
- In a separate bowl, mix together the panko breadcrumbs and smoked paprika.
- One at a time, dip each prawn in the batter, then place in the paprika-panko breadcrumbs, turning to coat (press down to ensure the breadcrumbs stick).
- Fill a large deep-saucepan, casserole pan or deep-fat fryer ⅓ full of oil and heat until it reaches 190C. Line a plate or baking tray with kitchen paper.
- Slowly lower the prawns into the hot oil and fry for about 2 minutes on each side - or until crispy and golden brown. Once you get the hang of it, you can fry in batches of 3 or 4 at once - don’t do too many or you will overcrowd the pan.
- Carefully remove the prawns from the oil using a slotted spoon and place on the kitchen-paper lined plate or baking tray to absorb any excess oil. Repeat with the remaining prawns.
- Serve warm sprinkled with freshly snipped chives, a sprinkling of sea salt and sriracha mayonnaise. Enjoy!
Notes
Overcrowding: it is really important not to overcrowd the pan when frying or else the temperature could drop leaving you with oily, greasy prawns or the prawns could stick together - neither of which are what we are going for!
Serving suggestion: I love serving this with a spicy sriracha mayonnaise or adding them to a delicious bowl of sticky rice, cucumber, avocado, edamame beans and red onion, drizzled with a spicy bang bang sauce.
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