Recipe by ait0shi
"Shrimp are seasoned and coated with crispy panko crumbs to make the easiest, tastiest deep-fried shrimp ever!"
Hmm. None of these ingredients are on sale today.
Show ingredients on sale
Sort stores by
Save money at local stores when ingredients are on sale!
Watch video tips and tricks
medium shrimp, peeled (tails left on) and deveined
ground black pepper
vegetable oil for frying
Excellent recipe and easy to make. Messy, though, so be prepared. My only suggestion would be to dredge, dunk and coat all the shrimp first then let sit on a wire rack or parchment paper while the oil comes up to temp. This does two things. 1) it allows the coating to become set. 2) it greatly facilitates the deep frying process so the oil is not sitting and breaking down while you prepare subsequent batches.
I thought it was just ok.
Great fried shrimp. The key is the panko. It's texture allows it to fry up golden brown and crunchy before the protein it's stuck to (in this case, shrimp) gets overcooked. Some tips: You could probably use 1/2 the flour mixture. Add the seasoned shrimp to the flour, stir to coat, and then gently shake them out over the garbage can in a wire strainer to remove the excess flour. Make sure the shrimp are very dry when you do this or they'll be gummy. Have a big plate or baking sheet covered with wax paper ready to place the shrimp on after you've coated them all with the egg wash and panko. Then, it's off to the fryer. Makes for an easier cleanup, and you don't have to juggle making them/frying them simultaneously. Panko is very coarse so you may have to help it stick by pressing it on.
Wow! These are by far the best tasting fried shrimp I've ever eaten. My husband is a bit of a food snob and he devoured every last one.
This is a recipe that I will make again and again. It's fast, super easy and the finished product is very impressive.
I followed the recipe with the exception on the flour and panko, which I reduced by half. Turned out to be the right amount with little waste. Perfect!
Excellent, but I think Old Bay is missing from the ingredients. I dusted the shrimp with Old Bay, then flour, egg, panko. Just the touch that was needed to take these over the top!
I wound up making these because DH wasn't able to get his "shrimp & fries basket" at the ice cream stand we took the kids to. I volunteered to make him shrimp and fries at home. I recently bought Panko bread crumbs at Whole Foods just because. Well, they use them all the time on Food Network, so they must be good, right? Definitely! This recipe is definitely going into the Keepers File. Hubby declared these the best shrimp he's ever had. Too bad the fries weren't on par with the shrimp. Thanks for a winner!
Followed recipe exactly. Really, really good! My husband will only eat seafood from nice seafood restaurants. He was shocked I could make the same quality, delicious fried shrimp at home. Will definitely make again!
Just good for us. My 1 lb. of medium shrimp was 20 shrimp. Instead of eggs I used beer to dip. Definitely 1/2 cup flour if not less; same with the panko crumbs. It's easier to add more if necessary. Just make sure you have the ingredient bowls by the stove because they fry very quickly.
* Percent Daily Values are based on a 2,000 calorie diet.
Japanese Style Deep Fried Shrimp
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 330
Rhubarb adds its tangy flavor to everything from salsa to lemonade. Don't forget the pie.
Warm weather calls for a cold, fruity smoothie. Choose from over 400 refreshing recipes.
Delicious recipes, party ideas, and cooking tips! Get a year of Allrecipes magazine for $7.99!
See how to make crispy-crunchy panko-coated fried shrimp.
Tender shrimp with sausage and peppers served over cheesy grits.
See how to deep fry a crispy skinned turkey in 45 minutes or less!