Panko Fried Shrimp Recipes

Steps:

• Butterfly shrimp by cutting vertically down the back of the shrimp. Leave tails on.
• Season shrimp with salt, pepper, and seasoning salt.
• Heat enough oil to deep fry the shrimp in a skillet to 350 degrees F.
• Put panko crumbs in a shallow dish. Add seasonings to taste and mix well. Put flour in a separate shallow dish.
• Beat the eggs and water together.
• Dip the shrimp in the egg-water mixture.
• Add the shrimp to the flour. Toss to coat.
• Dip again in egg-water mixture.
• Toss shrimp in panko crumbs.
• Fry in hot oil at 350 degrees F until golden, about 3 minutes. You may have to turn the shrimp to evenly brown them.
• Drain the fried shrimp cooling racks over paper towels.
• Keep shrimp warm while frying batches of shrimp.
• Serve with lemon wedges, cocktail sauce or tartar sauce.

Steps:

• wash and dry shrimp.
• season with essense or seafood season of your choice.
• salt and pepper to taste.
• coat in flour.
• mix eggs and milk to make a wash.
• run floured shrimp through egg wash.
• coat with panko crumbs,set aside.
• heat oil in fry pan over medium high heat until a popcorn kernal pops.
• add half of shrimp to oil,cook to golden brown both sides (3-4 min.).
• remove and add second half of shrimp and repeat.

Steps:

• Add seasoned flour to a shallow baking dish for dredging.
• In a bowl, beat together eggs, milk, and parsley.
• Add panko to a second shallow baking dish.
• Dredge shrimp in flour, then egg mixture, and coat with panko.
• Pour oil in a heavy skillet and heat to medium high.
• Place 6 to 8 shrimp in the hot oil and cook until golden brown, about 1 to 2 minutes.
• Transfer to a plate lined with paper towels.
• Repeat with remaining shrimp.
• While shrimp is cooking, mix plum sauce and horseradish.
• Serve shrimp with sauce on the side.
• Prep time does not include de-veining and cleaning shrimp.

Steps:

• Mix egg and water together to make a light egg wash. Place breadcrumbs in a shallow dish.
• Dip shrimp into the egg wash and toss into breadcrumbs.
• Heat 2 tablespoons oil in a pan over medium heat. Add shrimp and fry until firm and opaque, 4 to 6 minutes. Remove shrimp and keep warm.
• Rinse out the pan. Heat butter and remaining 2 tablespoons oil in the pan. Add lime juice; bring to a boil. Continue boiling for 1 minute. Return cooked shrimp to the pan and stir to coat with the lime sauce. Serve immediately.

Steps:

• Beat eggs in a medium bowl until frothy. Mix flour, salt and pepper in another medium bowl. Dredge shrimp in flour, shake off excess. Dip shrimp into eggs, then press shrimp into Panko; turn shrimp over and press into Panko again to coat both sides.
• Pour enough oil into heavy large pot to reach depth of 2 inches; heat to 350 degrees F. Working in batches, add shrimp to hot oil; deep-fry until cooked through, about 1 minute. Using tongs transfer shrimp to paper towels to drain. Arrange shrimp on platter. If desired, serve with Kikkoman Tonkatsu Sauce for dipping.

Steps:

• Place the shrimp in a bowl and season with salt, pepper and garlic powder. In a small bowl, stir together the flour and paprika. Place eggs and panko crumbs into separate bowls.
• Heat the oil in a deep-fryer or deep skillet to 375 degrees F (190 degrees C). Dip each shrimp into the flour mixture, then into the egg, and finally into the panko crumbs to coat. Fry a few at a time until golden brown. This should take no longer than 5 minutes. Remove with a slotted spoon and drain on paper towels before serving.

Steps:

• Heat oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C).
• Whisk eggs in a small bowl.
• Combine panko bread crumbs, paprika, garlic powder, salt, and pepper in a large resealable plastic bag. Seal and shake to combine.
• Dip shrimp in the beaten egg, shaking off excess. Drop shrimp into the bag of panko mixture and shake to coat. Place shrimp on a plate and repeat with remaining shrimp.
• Drop shrimp in batches into the preheated deep fryer and cook until breading is browned and shrimp are opaque, about 1 1/2 minutes per batch.
• Remove with a slotted spoon and drain on a paper towel-lined plate. Repeat with remaining shrimp.

Steps:

• Butterfly each shrimp by cutting lengthwise slice down curved back of each shrimp, being careful to not cut all the way through shrimp. Place in shallow dish.
• Whisk dressing, orange juice and 1/2 tsp. Worcestershire sauce until blended; pour over shrimp. Refrigerate 30 min. to marinate.
• Heat oven to 400°F. Melt butter in small skillet on medium heat. Add garlic; cook and stir 2 to 3 min. or until fragrant. Add bread crumbs and remaining Worcestershire sauce; stir. Cook 5 min. or until golden brown, stirring constantly. Remove skillet from heat. Add parsley and peppers; mix well.
• Drain shrimp; discard marinade. Open each shrimp, then place, top sides up, in single layer in shallow baking dish sprayed with cooking spray. Sprinkle with bread crumb mixture.
• Bake 6 to 8 min. or until shrimp are done.

Steps:

• Combine eggs and Sriracha in a bowl and beat with a fork until well combined. Coat shrimp in egg batter, a few shrimp at a time.
• Pour panko into a shallow dish and mix in Cajun seasoning. Dredge shrimp in panko mixture.
• Heat oil in a Dutch oven or cast iron skillet over medium heat until hot. Add shrimp in batches without overcrowding the pan.
• Cook shrimp until panko is golden brown and the meat is opaque, about 3 minutes, depending on the size.