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), 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…
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Why you will love this 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:
Full recipe can be found in the printable recipe card at the bottom of the post, just scroll down!
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.
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.
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.
Here's how to make Panko Shrimp
Here's a step by step guide for what you need to do, but you can find the full recipe at the bottom of the page for detailed instructions.
ONE: Peel the prawns but leave the tail on. Using a sharp knife, carefully devein them. In a medium-sized bowl, add the eggs, flour and water.
TWO: Mix until just combined. Season generously.
THREE: In a separate bowl, mix together the panko breadcrumbs and smoked paprika.
FOUR: One at a time, dip each prawn in the batter.
FIVE: Then place in the paprika-panko breadcrumbs, turning to coat (press down to ensure the breadcrumbs stick).
SIX: 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.
SEVEN: 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.
EIGHT: Serve warm sprinkled with freshly snipped chives, a sprinkling of sea salt and sriracha mayonnaise. Enjoy!
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.
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.
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, tartare sauce.
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. See my Panko Prawn Rice Bowl for more inspiration!
Yes - although it won't be as crispy. Batter and cover shrimp in panko as normal. Lay on a lined baking tray, and drizzle with a little oil. Bake at 220C/200c fan for 5 minutes until starting to crisp before turning over and cooking for a further 3 minutes. Or until the prawn is golden, crispy and cooked through. The exact time will depend on the size and shape of your shrimp.
Yes - although it won't be as crispy. Batter and cover shrimp in panko as normal. Lay in a lined air fryer drawer, and drizzle with a little oil. Bake at 200c/400F for 3 minutes until starting to crisp before turning over and cooking for a further 3 minutes. Or until the prawn is golden, crispy and cooked through. The exact time will depend on the size and shape of your shrimp.
Storage & Freezing Instructions
To store: Any leftover panko shrimp can be transferred to an airtight container and kept in the fridge for 3 days. They are best fresh, of course, but leftovers are always worth keeping for a quick lunch.
To reheat: Reheat in the air fryer at 200c until crispy and hot all the way through - around 3-4 minutes. Otherwise, the oven works well too. Preheat to 200c and reheat for 5-7 minutes.
To freeze: You can batter and cover the shrimp in the panko breadcrumbs. Lay on a lined baking tray and transfer to the freezer, just to firm up. Once firm and the batter is well stuck to the shrimp, transfer to an airtight container or freezer bag and place back in the freezer. They will keep in the freezer for up to 2 months. When ready to eat, fry in hot oil as instructed. They will need longer than 2 minutes to cook through from frozen, around 5 minutes but it will depend on the size of your shrimp and the thickness of the batter. Test one by cutting into it to check it's fully cooked - it should be opaque in the middle.
Make ahead: Only fry these panko shrimp when ready to eat, as they are best fresh from the fryer. If you want to get ahead, I would use the freezer method as above.
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) or Crispy Panko Prawn Tacos with Avocado Cream, Crunchy Slaw and Sriracha Drizzle are delicious. Try my Chicken Katsu Curry. For more prawns, try my Buttered Garlic Prawns or Sesame Prawn Toast.
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
Scroll up for a step by step guide on how to make panko shrimp.
To store: Any leftover panko shrimp can be transferred to an airtight container and kept in the fridge for 3 days. They are best fresh, of course, but leftovers are always worth keeping for a quick lunch.
To reheat: Reheat in the air fryer at 200c until crispy and hot all the way through - around 3-4 minutes. Otherwise, the oven works well too. Preheat to 200c and reheat for 5-7 minutes.
To freeze: You can batter and cover the shrimp in the panko breadcrumbs. Lay on a lined baking tray and transfer to the freezer, just to firm up. Once firm and the batter is well stuck to the shrimp, transfer to an airtight container or freezer bag and place back in the freezer. They will keep in the freezer for up to 2 months. When ready to eat, fry in hot oil as instructed. They will need longer than 2 minutes to cook through from frozen, around 5 minutes but it will depend on the size of your shrimp and the thickness of the batter. Test one by cutting into it to check it's fully cooked - it should be opaque in the middle.
Make ahead: Only fry these panko shrimp when ready to eat, as they are best fresh from the fryer. If you want to get ahead, I would use the freezer method as above.
Baking instead of frying: Note that it won't be as crispy. Batter and cover shrimp in panko as normal. Lay on a lined baking tray, and drizzle with a little oil. Bake at 220C/200c fan for 5 minutes until starting to crisp before turning over and cooking for a further 3 minutes. Or until the prawn is golden, crispy and cooked through. The exact time will depend on the size and shape of your shrimp.
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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