Lemon Panko Fried Shrimp Recipe

If you’re looking for an easy and delicious seafood dish to make at home, look no further than lemon panko fried shrimp! This recipe is simple to follow and results in shrimp that are crispy on the outside and tender and juicy on the inside. Serve with your favorite dipping sauce or enjoy them all by themselves.

Use this panko shrimp recipe for a great appetizer or main dish!

Ingredients + Variations

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

Substitutions

Try different seasonings such as:

• red pepper flakes
• chili powder
• onion powder
• lemon pepper
• or even Italian seasoning for a Mediterranean shrimp flavor!

Equipment

• large pot, deep fryer or Air Fryer
• mixing bowl

Instructions

1. Heat the vegetable oil over medium-high heat in a large pot until the oil temperature reaches 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 mixture. 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. Let shrimp cook until a gorgeous golden brown color, approximately 1 minute per batch. Transfer shrimp i a single layer to a paper towel-lined baking dish 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. Enjoy!

Cooking Tips

• This recipe was tested using uncooked peeled deveined extra-large shrimp (16-20 count). Fresh 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 shrimp = 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 with paper towels before using.

Serving

Garnish with lightly chopped parsley leaves, green onions or a sprinkle of lemon zest.

Serve with:

• tartar sauce
• cocktail sauce
• olive oil
• lemon juice (let guests squeeze the lemon wedges themselves)
• Parmesan cheese
• honey mustard
• lemon butter sauce

Pairs with

• Beer
• White wine such as sauvignon blanc, riesling and chardonnay

Storage Instructions

Store in an airtight container in the refrigerator up to 3 days.

Make It A Meal 

• This keto egg roll in a bowl is the perfect appetizer for lemon panko fried shrimp.

You May Also Like 

• Instant Pot Asian Style Sticky Ribs

Bragging Rights

We would love to see what you did with this recipe!

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