Panko Fried Shrimp Recipe

Oh darlings, let’s talk about a real winner today, Panko Fried Shrimp. If there’s a seductive combination of perfect crunch and sumptuous flavor, it’s well represented in this dish. Panko Fried Shrimp isn’t just any seafood dish, it elevates your taste buds to a dance party! It’s excellent for all sorts of occasions. Picnics, casual hangouts, and definitely a hit at your fancy dinner parties. Your guests would just keep coming back for more.

What’s more, the overwhelming positive reviews I’ve received for this dish would make any chef blush. It’s easy to see why. I mean who can resist the crispy and golden panko crust enveloping a perfectly cooked and succulent shrimp? It’s a flavour explosion, baby! Every bite offers a sneak peek to seafood heaven. And the bonus? It’s a crowd-pleaser. Even the kids would love it!

• Prep time: 20 minutes
• Cook time: 10 minutes
• Total time: 30 minutes
• Servings: 4
• Yield: 16 shrimps

I’m feeling the heat already. Can’t wait to dive into the recipe? Let’s get crackin’!

Ingredients & Equipment You’ll Need

• 16 large shrimps, peeled and deveined
• 1 cup panko bread crumbs
• 1/2 cup all-purpose flour
• 1/2 cup milk
• 1 egg
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• Vegetable oil, for frying

Equipment: Deep Fryer or Frying Pan

Now, let’s not downplay the role of the panko bread crumbs. They are the key ingredient in this recipe – they give the shrimp its ‘oh la la’ crunch!

Substitutes? Yes, please. If panko bread crumbs isn���t your thing or you don’t have it available, you can use regular bread crumbs.

How To Make Panko Fried Shrimp

1. Begin by seasoning the shrimps with a pinch of salt and pepper.
2. Next up, let’s get some triple action going. Set up three bowls, one for the flour, one for the milk and egg (whisk them together) and the last for the panko crumbs.
3. Dredge each shrimp through the flour, the milk and egg mixture, and then the panko crumbs, in that order. Ensure each shrimp gets a good coating at each step.
4. Heat up your oil. You know it’s ready when a small bread crumb tossed into the oil starts to sizzle.
5. Fry the shrimps in the oil until they turn lovely golden brown. Drain and serve hot.

Tips For The Best Results

• Don’t overcook the shrimp. They cook quickly and overcooking can make them rubbery.
• Ensure your oil is hot before adding the shrimp, or they can become soggy.

Storage Tips

• Store leftovers in an airtight container in the fridge. They should stay fresh for up to 3 days.
• For longer storage, freeze them. They can last up to 2 months in the freezer.

Frequently Asked Questions

Q: Can I use other types of shrimp for this recipe?

A: Sure you can! However, keep in mind the cooking time might vary due to the different sizes.

Q: Can you reheat the Panko Fried Shrimp?

A: Yes, definitely! They are best reheated in an oven or under a grill.

Q: How do I know when the shrimps are done cooking?

A: When the shrimps turn a lovely golden brown color, they’re done. Shrimps cook quickly so keep an eye on them!

Q: What can I pair with Panko Fried Shrimp?

A: They go great with tartare sauce, rice, or any salad. Enjoy as you please!

Q: Can I refreeze the leftovers?

A: No! Refreezing often leads to a loss of quality and is not recommended.

Nutritional Facts of Panko Fried Shrimp

Single servings of Panko Fried Shrimp contain about 230 calories, 12 grams of fat, 13 grams of protein, and 18 grams of carbohydrates. Although high in cholesterol, they provide a hearty source of vitamins and minerals like Calcium and Vitamin D.

That’s a wrap, folks! This Panko Fried Shrimp recipe is a real gem. I know you’ll love it as much as I do. Serve it with a zesty tartare sauce, or simply squeeze a lemon on top for that extra tang. Get in the kitchen and let the magic happen. Bon App��tit!