Crispy Lemon Panko Fried Shrimp

Crispy Lemon Panko Fried Shrimp – think of golden brown, succulent shrimp enrobed in a crispy panko breadcrumb coating and seasoned with a dash of smoky paprika and garlic. Add a hint of tangy lemon and a garnish of fresh parsley, and you’ve got a dish that’s not only appealing to the eye but also incredibly satisfying to the palate.

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This straightforward recipe requires only a handful of common ingredients, making it a perfect option for an easy yet savory dinner. So, if you’re looking for a simple way to transform ordinary shrimp into a flavor-packed meal, continue on for the full recipe.

Why you’ll love this recipe

• Quick and Easy: This recipe doesn’t require you to be a kitchen maestro. With some basic ingredients and a few simple steps, you can whip up a gourmet-like meal in no time.
• Versatile: The Crispy Lemon Panko Fried Shrimp can be served as a standalone dish, or it can complement various sides like rice, pasta, or salads. The possibilities are endless!
• Balanced Flavors: The blend of smoky paprika, zesty lemon, and a subtle hint of garlic strikes a perfect balance between tangy and savory, making each bite a symphony of flavors.
• A Crowd Pleaser: Whether for a family dinner or a small gathering, this dish is sure to impress everyone. Its appealing golden color and crispy texture make it a visually stunning addition to any table spread.

What are Panko Breadcrumbs?

Panko breadcrumbs originate from Japanese cuisine, known for their unique texture and ability to create a light, crispy coating when used for breading or topping. Unlike typical breadcrumbs, which are often dense and finely grounded, panko breadcrumbs are flaky and have a coarser texture.

Made from crustless white bread that’s processed into large, airy flakes, panko breadcrumbs absorb less oil, ensuring your fried foods stay crispier for longer. Ideal for fried shrimp, they offer a delightful crunch that beautifully contrasts the tenderness of the shrimp within.

Ingredients

• Vegetable Oil: Used for frying, vegetable oil has a high smoke point which means it can be heated to high temperatures without breaking down, making it ideal for creating a crispy, golden exterior on our shrimp.
• Large Eggs: These act as a binder, helping the flour and panko coating adhere to the shrimp. They also add a slight richness to the dish.
• All-Purpose Flour: This is used to dust the shrimp before dipping in egg and coating in breadcrumbs, helping the panko stick better and ensuring an even, crispy crust.
• Smoked Paprika: A key seasoning, smoked paprika lends a touch of warmth and smoky flavor that complements the sweetness of the shrimp.
• Garlic Powder: It enhances the flavor profile of our shrimp dish, adding a slight savory note without overpowering the other ingredients.
• Panko Breadcrumbs: These Japanese breadcrumbs are coarser and flakier than regular breadcrumbs, resulting in a lighter, crunchier coating for our fried shrimp.
• Extra-Large Shrimp: Using extra-large shrimp ensures a satisfying bite and a nice contrast between the tender shrimp and the crunchy panko coating.
• Fresh Parsley: Parsley adds a touch of freshness to balance the rich, fried shrimp, and it also adds a vibrant color contrast to the dish.
• Lemon: Squeezed onto the freshly fried shrimp, lemon juice enhances the flavors and adds a pleasant tanginess that cuts through the richness of the fried coating.
• Sea Salt and Black Pepper: These basic seasonings adjust the dish to your liking, heightening the flavors and adding a subtle hint of spice.

Substitutions and Additions

If you’re unable to source some of the ingredients or looking for a twist on the original recipe, here are some substitutions and additions you might consider:

• Vegetable Oil: You could use Canola oil or Peanut oil as a substitute. Both have high smoke points, making them suitable for frying.
• Panko Breadcrumbs: Regular breadcrumbs or crushed cornflakes could also be used if Panko breadcrumbs aren’t available. Be aware that this may slightly alter the texture of the coating.
• Smoked Paprika: If you can’t find smoked paprika, regular paprika can be used. Alternatively, for a spicier kick, cayenne pepper could be substituted.
• Garlic Powder: Fresh minced garlic or granulated garlic may be used in place of garlic powder. The flavor will be slightly stronger, so adjust according to taste.
• Large Shrimp: If you prefer, you can use a different type of seafood such as scallops or white fish fillets. Adjust the cooking time accordingly.
• Fresh Parsley: Fresh dill or chives can be used as a substitute for parsley.

For additional flavor, consider marinating the shrimp in a mixture of olive oil, lemon juice, and minced garlic before coating and frying. You might also want to try adding some grated Parmesan to the Panko breadcrumbs for an extra touch of richness and flavor.

Instructions

Preheat the vegetable oil in a spacious pot to a temperature of 350˚F.

To prepare the breading station, start by whisking the eggs in a shallow dish. Season them with salt and pepper according to your taste. In a separate shallow bowl, combine the flour, paprika, and garlic powder, whisking them together.

Finally, in another shallow bowl, place the panko breadcrumbs. Remember to season both the flour mixture and panko generously with salt and pepper.

Gently rinse the shrimp under cold running water and delicately pat them dry. A slight amount of moisture will aid in the coating’s adherence to the shrimp, ensuring a perfect texture and taste.

Coat each shrimp in the flour mixture, ensuring both sides are evenly covered. Then, dip them into the beaten eggs, coating both sides. Let any excess egg drip off the shrimp. Finally, finish by dredging them in the panko breadcrumbs. Gently press the shrimp into the panko to ensure the breadcrumbs adhere.

To achieve the best results, fry the panko-coated shrimp in small batches, ensuring that no more than 8-10 shrimp are cooked at a time. Fry them until they turn a beautiful golden-brown color, which usually takes about 1 minute per batch.

Once done, transfer the shrimp to a plate lined with paper towels to drain any excess oil. Repeat this process until all the shrimp are cooked to perfection.

Arrange succulent shrimp on a generously-sized platter, garnishing with vibrant parsley and zesty lemon wedges.

Recipe tips

• To ensure your fried shrimp doesn’t get soggy, place them on a wire rack set over a baking sheet instead of a plate lined with paper towels. This allows excess oil to drip off without the shrimp sitting in it.
• For an extra crispy crust, double-dip the shrimp in the egg and panko breadcrumbs before frying.
• Always use a thermometer to check the oil’s temperature before frying. Too hot, and the shrimp will burn on the outside while being undercooked on the inside. If the oil is too cool, the shrimp will absorb more oil, becoming greasy.
• Don’t crowd the pot when frying the shrimp. This can lower the temperature of the oil and result in a less crispy crust.
• Instead of discarding the shells, consider using them to make a flavorful stock for soups or sauces.
• If you’re not serving the shrimp immediately, keep them warm in a low temperature oven until ready to serve.
• Try experimenting with different seasonings in the flour mixture like onion powder, cayenne pepper, or Old Bay seasoning for a change of flavors.

Storage & reheating

To store the fried shrimp, allow them to cool completely before transferring them to an airtight container. They will keep in the refrigerator for up to 3 days. If you want to extend their shelf life, you can freeze the cooked shrimp. Place them in a single layer on a baking sheet and freeze until solid, then transfer to a freezer-safe bag or container. They can be stored in the freezer for up to 3 months.

To reheat the shrimp, preheat your oven to 300°F. Spread the shrimp out on a baking sheet and reheat in the oven until warm, about 5-7 minutes for refrigerated shrimp and 10-12 minutes for frozen shrimp. Avoid using a microwave to reheat the shrimp, as this can make them rubbery.

Recipe FAQ

Can I use frozen shrimp for this recipe?

Yes, you can use frozen shrimp. However, make sure to fully thaw them before you start the breading process. This prevents the shrimp from cooling down the oil too much during frying.

How do I thaw frozen shrimp?

The best way to thaw frozen shrimp is to place them in the refrigerator overnight. If you’re in a hurry, you could also put the shrimp in a sealed plastic bag and submerge it in cold water.

Can I air fry the breaded shrimp instead of deep frying?

Yes, this recipe can be adapted for an air fryer. Preheat your air fryer to 400°F. Place the breaded shrimp in a single layer, making sure they don’t overlap. Cook for 8-10 minutes, flipping halfway through, until they are golden brown and crispy.

How can I tell when the shrimp are fully cooked?

The shrimp are done when they turn a golden-brown color and feel firm to the touch. Another indicator is that the shrimp will curl into a C-shape when they are cooked.

Yield: 4 portions

Lemon Panko Fried Shrimp

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Try these tangy shrimp coated in crispy Panko breadcrumbs for a tasty appetizer or starter

Prep Time 10 minutes

Cook Time 10 minutes

Total Time 20 minutes

Ingredients

• Vegetable oil, for frying (6-8 c.)
• 2 large eggs
• 1/2 c. all-purpose flour
• 1 t. smoked paprika
• 1/2 t. garlic powder
• 1 ½ c. panko breadcrumbs
• 1 lb. extra-large shrimp, peeled and deveined
• 1/4 c. fresh parsley, chopped
• 1 lemon, sliced into wedges
• Sea salt and black pepper, to taste

Instructions

1. Heat the vegetable oil in a large pot to 350˚F. 
2. Prepare the breading station: Whisk the eggs in a shallow dish. Season generously with salt and pepper, to taste. In a second shallow bowl, whisk  the flour, paprika and garlic powder, to combine. In a third shallow bowl, add the panko breadcrumbs. Season the flour mixture and the panko generously with salt and pepper, to taste.
3. Rinse shrimp under cold running water and lightly pat dry. A small amount of moisture will help the coating stick to the shrimp.  
4. Dredge each shrimp into the flour mixture first, making sure both sides are nicely coated. Next dip into the beaten eggs coating both sides.  Allow excess egg mixture to drip off shrimp.  Lastly, finish by dredging in the panko breadcrumbs. Lightly press the shrimp when dredging in the panko so the breadcrumbs will stick. 
5. Working in batches and with no more than 8-10 shrimp at a time, fry the panko shrimp until nicely golden-brown, approximately 1 minute per batch. Transfer shrimp to a paper towel-lined plate to drain the excess oil. Continue frying until all the shrimp are done. 
6. Serve shrimp on a large serving plate and top with fresh parsley and lemon wedges.

Notes

This recipe was tested using uncooked peeled deveined extra-large shrimp (16-20 count). Shrimp are sold at the seafood counter by the approximate number per pound, and since size designation has not been standardized, it is best to use the count per pound as a guide. The fewer shrimp per pound, the larger they are. Larger shrimp can be labeled as “U 10” meaning under 10 per pound or labeled as “Colossal” which is typically also under 10 per pound. As a good rule of thumb Jumbo = 11-15, Extra-large = 16-20, Large = 21-30, Medium 31-35, Small 36-45 and Mini or Salad Shrimp is anything smaller.

When using frozen shrimp, be sure to thaw, rinse and pat dry before using.

Nutrition Information:

Yield:

4

Serving Size:

1
Amount Per Serving: Calories: 428Total Fat: 10gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 332mgSodium: 1483mgCarbohydrates: 46gFiber: 3gSugar: 3gProtein: 36g

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