Ingredients
Method
- Assemble all necessary ingredients.
- Combine flour, salt, and pepper in a medium bowl. Whisk eggs in a second medium bowl until frothy, and place bread crumbs in a third bowl.
- Dredge shrimp in the flour mixture and shake off any excess.
- Dip the shrimp into the beaten eggs.
- Press the shrimp into the bread crumbs, turning to coat both sides evenly.
- Heat 2 inches of oil in a large, heavy pot to 350°F (175°C). Fry shrimp in batches for approximately 1 minute until cooked through. Use tongs to transfer the shrimp to a paper towel-lined plate to drain, and repeat the process for the remaining shrimp.
- Arrange the shrimp on a platter for serving.
Nutrition
Notes
Oil Temperature: I always use a thermometer to keep the oil right at 350 degrees because if it drops too low, the shrimp will absorb the grease and lose that light, airy crunch.
Breading Technique: When I move the shrimp into the panko, I make sure to press the crumbs firmly into the flesh with my palms to create a thick, craggy crust that won't flake off in the fryer.
Batch Cooking: I have learned that frying in small batches is the secret to success since overcrowding the pot cools the oil down too quickly and leads to soggy breading.
Make Ahead: You can actually bread these an hour early and keep them on a wire rack in the fridge, which I find helps the coating adhere even better during the frying process.
Flavor Boost: I often like to whisk a little garlic powder or smoked paprika into the flour mixture to add an extra layer of savory depth to the golden crust.
Leftover Care: If you find yourself with extras, I highly recommend reheating them in a hot oven or an air fryer for a couple of minutes to bring back that original crispiness.
Serving Suggestion: I love serving these immediately while they are piping hot with a big squeeze of fresh lemon and a side of spicy remoulade for dipping.