Panko Crusted Shrimp
Dive into the irresistible crunch of Panko Crusted Shrimp, a quick and easy seafood recipe perfect for a crowd-pleasing appetizer or a satisfying dinner. Succulent large shrimp are seasoned with aromatic spices, coated in a golden mixture of crispy panko breadcrumbs, Parmesan cheese, and paprika, then fried to perfection for a gorgeously crunchy crust. With just 20 minutes of prep time and a simple breading station setup, this dish is easy to make yet delightfully impressive. Pair the shrimp with fresh lemon wedges for a zesty finishing touch, and garnish with chopped parsley for a pop of color. Whether served solo or alongside your favorite dipping sauce, this crispy fried shrimp recipe will become a go-to favorite for seafood lovers everywhere. Perfect for keywords like "panko shrimp recipe," "crispy shrimp," and "easy seafood appetizer."
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Recipe Information
Ingredients
- 1 pound Shrimp (large, peeled and deveined)
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 0.5 teaspoon Garlic powder
- 2 large Eggs
- 0.5 cup All-purpose flour
- 1 cup Panko breadcrumbs
- 0.25 cup Parmesan cheese (grated)
- 0.5 teaspoon Paprika
- 1 cup Vegetable oil (for frying)
- 4 pieces Lemon wedges
- 2 tablespoons Chopped parsley (optional, for garnish)
Instructions
Start by preparing the shrimp. Pat them dry with a paper towel and season with salt, black pepper, and garlic powder.
Set up a breading station with three shallow bowls. Add the flour to the first bowl. Crack the eggs into the second bowl, and beat them lightly. In the third bowl, combine panko breadcrumbs, grated Parmesan cheese, and paprika.
Coat each shrimp in flour, shaking off any excess. Dip the floured shrimp into the beaten eggs, ensuring they are fully coated. Then, coat the shrimp in the panko mixture, pressing gently to adhere the breadcrumbs.
Heat vegetable oil in a large skillet over medium-high heat. The oil should be about 350°F (175°C) for frying. To test the oil, drop a small piece of panko into the skillet—if it sizzles, the oil is ready.
Working in batches, carefully place the coated shrimp into the hot oil. Fry for 2-3 minutes per side, or until golden brown and crispy. Avoid overcrowding the pan to ensure even frying.
Using a slotted spoon, transfer the fried shrimp to a plate lined with paper towels to drain excess oil.
Serve the panko crusted shrimp hot, garnished with chopped parsley (if desired) and lemon wedges on the side for a bright, zesty finish.
Nutrition Facts
Calories |
3302 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 266.8 g | 342% | |
| Saturated Fat | 48.3 g | 242% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1306 mg | 435% | |
| Sodium | 4609 mg | 200% | |
| Total Carbohydrate | 93.7 g | 34% | |
| Dietary Fiber | 4.9 g | 18% | |
| Total Sugars | 4.9 g | ||
| Protein | 158.0 g | 316% | |
| Vitamin D | 2.1 mcg | 10% | |
| Calcium | 931 mg | 72% | |
| Iron | 9.0 mg | 50% | |
| Potassium | 1521 mg | 32% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
