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The Crispiest Panko Fried Shrimp Recipe

A close-up of golden brown, crispy fried shrimp piled high on a white plate, showcasing the crunchy coating.
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Make restaurant-quality crispy fried shrimp at home using a simple buttermilk marinade and panko coating. This recipe guarantees a golden, crunchy exterior and perfectly tender shrimp inside.

Ingredients

Scale
  • 1 lb large or jumbo shrimp, peeled and deveined
  • 1 cup buttermilk
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon paprika
  • 1 cup all-purpose flour
  • 1 cup Panko breadcrumbs
  • 1/4 cup cornstarch
  • Vegetable oil, for frying
  • Lemon wedges, for serving

Instructions

  1. Pat the peeled and deveined shrimp completely dry with paper towels. This step helps the coating stick.
  2. In a medium bowl, combine the buttermilk, salt, pepper, and paprika. Add the shrimp and toss to coat. Cover the bowl and refrigerate for at least 30 minutes, or up to 2 hours.
  3. In a shallow dish, whisk together the flour, Panko breadcrumbs, and cornstarch. This is your dry coating mixture.
  4. Heat about 2 inches of vegetable oil in a deep, heavy-bottomed pot or Dutch oven to 350°F (175°C). Use a thermometer to maintain the temperature.
  5. Working in batches, remove the shrimp from the buttermilk, letting excess drip off. Dredge each shrimp thoroughly in the dry coating mixture, pressing gently to make sure the Panko adheres well.
  6. Carefully place 5 to 7 shrimp into the hot oil, ensuring you do not overcrowd the pot. Overcrowding lowers the oil temperature and causes soggy shrimp.
  7. Fry for 2 to 3 minutes per side, turning once, until the coating is deep golden brown and the shrimp are opaque throughout.
  8. Remove the fried shrimp with a slotted spoon and place them on a wire rack set over a baking sheet to drain excess oil. Do not place them directly on paper towels, as this traps steam and softens the crust.
  9. Repeat with the remaining shrimp, allowing the oil temperature to return to 350°F (175°C) between batches.
  10. Serve the crispy fried shrimp immediately with lemon wedges or your favorite dipping sauce.

Notes

  • For extra crispiness, place the coated shrimp on a tray and chill them in the freezer for 15 minutes before frying. This sets the coating.
  • Maintain the oil temperature strictly between 345°F and 355°F for the best results.
  • If you prefer a Southern Style coating, substitute the Panko breadcrumbs with an equal amount of fine cornmeal mixed with the flour.

Nutrition

Find it online: https://kingscook.com/crispy-panko-fried-shrimp-recipe/