Shrimp are perfectly seasoned and coated in panko for an irresistible party appetizer or easy dinner. Serve with your favorite sauce — cocktail sauce, honey mustard, garlic aioli, or tartar sauce!
Ingredients
2poundslarge shrimppeeled and deveined
peanut oilfor frying
1/2cupall-purpose flour
1Tablespoongarlic powder
1Tablespoononion powder
2teaspoonskosher salt
1/2teaspoonblack pepper
3large eggs
splash of water
3cupsplain panko breadcrumbs
fresh chopped parsley for garnish
lemon wedges to serve
cocktail sauce to serve
Instructions
Preheat 3 inches of peanut oil in a deep fryer or Dutch oven to 350°F.
Prep the shrimp while the oil is heating. Pat the shrimp dry with paper towels.
Add the flour, garlic powder, onion powder, salt, and pepper to a gallon-sized zip-top bag. Toss to combine the ingredients.
Add the shrimp to the bag. Zip the top and shake the bag to coat the shrimp in the flour mixture. Set aside.
Whisk the eggs and water in a shallow bowl until combined.
Add the breadcrumbs to another shallow bowl.
Place shrimp a few at a time into the egg wash, moving them around so they are coated.
Let the excess egg wash drop off, and then place the shrimp in the panko, covering them with breadcrumbs. Gently press them in so they stick.
Line a sheet tray with parchment paper. Place the breaded shrimp the tray.
When the oil is hot, add shrimp in small batches. Do not crowd the pan. Cook the shrimp for 2 to 3 minutes, until golden brown and the internal temperature reaches 165°F.
Place the shrimp onto a plate lined with paper towels to absorb the excess oil. Then, transfer the shrimp to a wire rack set on top of a sheet pan to catch any drips. This will keep the shrimp crispy.
Repeat steps 7 through 11 with the remaining shrimp. Garnish with fresh chopped parsley, lemon wedges, and cocktail sauce.
Notes
Substitute your favorite seasoning blend for the ones in this recipe, if you prefer. Old Bay, lemon pepper, or Creole seasoning are all great choices. If using bottled seasoning mixes, skip the salt in this recipe.
Squeeze a little fresh lemon juice over the shrimp to cut through the fried flavor and brighten them up.
Serve with your favorite dipping sauce. Cocktail sauce is one of our favorites.
Store in the fridge for up to 3 days. Enjoy them cold or reheat them in the fryer or oven.