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Japanese Style Deep Fried Shrimp

Japanese Style Deep Fried Shrimp

  • Prep

    10 m
  • Cook

    10 m
  • Ready In

    20 m
ait0shi

ait0shi

Shrimp are seasoned and coated with crispy panko crumbs to make the easiest, tastiest deep-fried shrimp ever!

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Ingredients {{adjustedServings}} servings

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Original recipe yields 4 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 630 kcal
  • 32%
  • Fat:
  • 36.6 g
  • 56%
  • Carbs:
  • 53.7g
  • 17%
  • Protein:
  • 28.3 g
  • 57%
  • Cholesterol:
  • 262 mg
  • 87%
  • Sodium:
  • 763 mg
  • 31%

Based on a 2,000 calorie diet

Directions

  1. 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.
  2. 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.
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Reviews

aerofoil
211

aerofoil

6/7/2010

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.

j
152

j

12/3/2009

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.

Deidrea
112

Deidrea

9/13/2008

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!

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