Crispy Pan Fried Panko Shrimp
Recently I discovered that my favorite crouton company came out with sourdough panko breadcrumbs – what? Kooshy panko breadcrumbs are the perfect ingredient for these crispy pan fried panko shrimp. So crunchy!
Ingredients:
- shrimp (buy frozen shrimp – saves $$)
- flour
- cornstarch
- seasonings: onion, garlic, salt, pepper
- seltzer (could be beer too!)
- Kooshy sourdough panko bread crumbs
- chives for garnish
Crispy Pan Fried Panko Shrimp
These crispy pan fried panko shrimp are great for an appetizer, or for a light dinner with rice and veggies. So crispy! I don't think I've ever had sourdough panko bread crumbs before - game changer!
Ingredients
- 1/2 pound shrimp, peeled and deveined
- 1/4 cup flour
- 1/8 cup cornstarch
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- salt and pepper
- 1/3 cup seltzer (doesn't matter the flavor)
- 1/2 cup Kooshy sourdough panko bread crumbs
- 1/4 cup oil
- chives for garnish
Instructions
Prepare the Batter: In a medium bowl, whisk together the flour, cornstarch, garlic powder, onion powder, a pinch of salt, and a few grinds of black pepper. Gradually add the seltzer water, whisking until you achieve a smooth batter.
Bread the Shrimp: Dip each shrimp into the batter, ensuring it's fully coated. Then, roll it in the sourdough panko bread crumbs, pressing gently to adhere. Place the breaded shrimp on a plate.
Chill the Shrimp: Refrigerate the breaded shrimp for 10 minutes to help the coating set while you prepare the oil.
Heat the Oil: In a large skillet, heat about 1/4 inch of neutral cooking oil (such as vegetable or canola oil) over medium-high heat. The oil is ready when a small piece of bread dropped into it sizzles immediately.
Fry the Shrimp: Carefully place the shrimp in the hot oil in a single layer, ensuring not to overcrowd the pan. Cook for 2–3 minutes per side or until golden brown and crispy. Remove the shrimp with a slotted spoon and place them on a paper towel-lined plate to drain excess oil.
Serve: Transfer the shrimp to a serving plate, garnish with freshly chopped chives, and serve immediately with your favorite dipping sauce.
Notes
Because I am frying the shrimp at the right temperature, only 2 teaspoons of oil is absorbed into the shrimp. This whole plate is 11 WW points. No judgment if you eat the whole thing!
Shrimp Sauce
This easy shrimp sauce is perfect for dipping crispy panko fried shrimp. So delicious! Thanks Hannah for this great recipe!
Ingredients
- 1/4 cup mayonnaise
- 1 tablespoon parmesan cheese
- 2 teaspoons minced garlic
- 1/8 cup lemon juice (or juice from 1/2 lemon)
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1 teaspoon chili garlic paste (sambal oelek)
Instructions
- Mix everything together. Store in an airtight container for up to a week.
Notes
The sauce is 4 WW points per serving. Feel free to substitute non fat Greek yogurt for the mayo.
These crispy shrimp are everything you could ask for. Super crunchy, flavorful and perfect for your next get together or light dinner with family and friends.
Can you make these ahead of time?
To prepare crispy shrimp in advance, follow these steps:
- Bread the Shrimp: After coating the shrimp in the batter and panko bread crumbs, arrange them in a single layer on a parchment-lined baking sheet or a plate.
- Refrigerate: Cover the shrimp loosely with plastic wrap or transfer them to an airtight container. Place them in the refrigerator.
- Storage Time: The breaded shrimp can be stored in the refrigerator for up to 24 hours before frying. This allows the coating to set firmly, making them easier to handle and ensuring they stay crispy when cooked.
- When Ready to Cook: Remove the shrimp from the refrigerator 10–15 minutes before frying to let them come slightly closer to room temperature. This helps them cook more evenly and reduces splattering in the hot oil.
Why it makes sense to buy frozen shrimp.
Buying frozen shrimp is a smart choice if you don’t live near a body of water with access to fresh seafood. Shrimp are typically frozen at peak freshness shortly after being caught, which locks in their flavor and quality, often making them even fresher than “fresh” shrimp that may have traveled long distances on ice to reach your grocery store. Frozen shrimp are also convenient, allowing you to stock up and use them when needed without worrying about spoilage. Additionally, they come pre-cleaned and deveined in many cases, saving you time and effort in the kitchen. This makes frozen shrimp a reliable and practical option for delicious seafood dishes, no matter where you live.
