Panko Shrimp

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5 from 3 votes

This extra crispy plump and juicy shrimp is sure to bring a smile to your face.

Prep Time10

Cook Time15

Total Time25

Course: Main Course

Cuisine: Japanese

Keyword: shrimp

Servings:

Calories: 300kcal

Ingredients

12 prawns extra large preferred, see notes
1/2 cup all purpose flour
2 eggs lightly beaten
2 cups panko
3 cups neutral oil high heat for deep frying, see notes

To Serve

1 cabbage shredded
1 cucumber sliced
1 cup cherry tomatoes halved
1 cup tartar sauce Japanese preferred, see notes

Instructions

Peel the shell off the prawns, leaving the tail on. Devein and make three shallow cuts on the bottom of the prawn to straighten it out. Pat dry with paper towels then season generously with salt and pepper.
Dredge the prawns in flour, then egg, then back into flour, egg, and finally panko, pressing to adhere. Repeat the breading process so the shrimp are double coated.
Heat the oil to 350°F and when hot, add the prawns, 2-3 at a time and deep fry, 2-3 minutes, or until golden brown, flipping as needed. Drain on a wire rack.
Enjoy with cabbage, cucumbers, tomatoes, and Japanese tartar sauce.

Notes

Buy the largest prawns you can find, look for a number like "16-20" or lower on the package.

High heat oils include refined peanut oil, canola oil, grapeseed oil, and sunflower/safflower oils.

To make Japanese tartar sauce: combine 1/4 cup kewpie mayo, 2 finely diced hard boiled eggs, 2 tbsp finely diced pickle, 2 tbsp finely diced onion, finely chopped parsley, and the juice of 1/2 a lemon. Taste and season with salt and pepper.

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