What are Panko Shrimp?

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.

What are panko breadcrumbs?

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 .

What can I serve with Panko Shrimp?

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!

Panko Shrimp

Name: Panko Shrimp
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Japanese
Ingredients: 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; Freshly snipped chives; Flaky sea salt; Sriracha mayonnaise

Panko Shrimp

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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!

Author: Margie Nomura
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

Scale

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

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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.

Find it online: https://desertislanddishes.co/panko-shrimp/