Are you ready for the crunch?
Extra Crispy Panko Shrimp is delicious and super easy to make at home. Crunchy on the outside, juicy and flavorful on the inside.
All you need is 20 minutes to make Panko Shrimp, the perfect appetizer for any guest.
If gluten-free, swap for gluten-free panko or bread crumbs since the batter is GF friendly.
Crispy Panko Shrimp is one of my favorite appetizers to order.
However, the shrimp is often overcooked or tiny whenever I order it at restaurants.
With a few secret tips, homemade panko shrimp is crispy on the outside, while the shrimp stays juicy on the inside.
When making Panko Shrimp at home, I recommend using jumbo prawn; ass it gives the Shrimp lobster-like texture and is super juicy!
My Panko Shrimp recipe is inspired by combining two of my favorite recipes – shrimp tempura and panko popcorn shrimp.
The batter is light, flavourful, and filled with umami flavors.
All you need for the batter is rice flour, corn starch, salt, pepper, egg, garlic powder, paprika, chili powder, and my secret ingredient, a little bit of dashi powder.
It may seem intimidating to cut and flatten the Shrimp; however, it is easy.
Cutting the shrimp will help prevent the shrimp from curling up when frying. If you are in a rush, you can skip this step; however, it makes the shrimp juicier and more accessible for guests to eat.
All you need are FOUR simple steps.
#1: Devine and deshell the shrimp, but leave the tail on.
#2: Make a vertical slit along the bottom/ inside of the shrimp
#3: Cut 2-3 more shallow horizontal slits along the inside and bottom of the shrimp
#4: Lightly press down to flatten.
Do you want more EASY appetizers to make at home? Here are some of my go-to recipes that you will LOVE!
- Salt and Pepper Fries
- 3 WAYS TO ENJOY WONTONS
- Garlic Smashed Cucumber Salad
- Creamy Corn Soup (Taiwanese Style!)
Ingredients
- 1lb of Large Prawns or Shrimp
- 2.5 cups of Panko
Batter
- ⅔ cup Corn Starch
- ½ cup Rice Flour
- Salt and Pepper
- 1.5 tsp of Garlic Powder
- 0.5 tsp of Paprika
- 0.5 tsp of Chili Powder (optional)
- 1.5 tsp of Dashi Powder
- 1 Egg
- ½ cup of COLD Carbonated Water
- Prepare the prawns by cutting; instructions are above.
- Mix corn starch, rice flour, salt and pepper, garlic powder, paprika, chili powder, dashi powder, egg, and ice-cold carbonated water. You want a slightly runny consistency.
- Dip the prawns in the batter and coat in panko. Let it rest for 2-3 minutes before frying.
- In a pan, heat the oil until 375 degrees, and fry for 4-5 minutes until crispy and golden brown.
Panko Shrimp
Materials
- 1 lb of Large Prawns or Shrimp
- 2.5 cups of Panko
Batter
- ⅔ cup Corn Starch
- ½ cup Rice Flour
- Salt and Pepper
- 1.5 tsp of Garlic Powder
- 0.5 tsp of Paprika
- 0.5 tsp of Chili Powder optional
- 1.5 tsp of Dashi Powder
- 1 Egg
- ½ cup of COLD Carbonated Water
Instructions
- Prepare the prawns by cutting; instructions are above.
- Mix corn starch, rice flour, salt and pepper, garlic powder, paprika, chili powder, dashi powder, egg, and ice-cold carbonated water. You want a slightly runny consistency.
- Dip the prawns in the batter and coat in panko. Let it rest for 2-3 minutes before frying.
- In a pan, heat the oil until 375 degrees, and fry for 4-5 minutes until crispy and golden brown.
Notes
#2: Make a vertical slit along the bottom/ inside of the shrimp
#3: Cut 2-3 more shallow horizontal slits along the inside and bottom of the shrimp
#4: Lightly press down to flatten.
Shrimp were super crispy and delicious!