Lightly Breaded Shrimp Recipe

Eight crispy breaded shrimp on a platter with a side of sweet and sour sauce on a small bowl, and both are garnished with green onions.

Lightly Breaded Shrimp Recipe

Shrimp lightly coated with batter and deep fried.

Course Appetizer, Main Course

Cuisine American

Prep Time 20

Cook Time 15

Total Time 35

Servings

Calories 213kcal

Ingredients

8 shrimps large or extra large, peeled and deveined with tail attached
1 cup panko
2 eggs lightly beaten

Flour mixture

¾ flour
1 teaspoon parsley
1 teaspoon cornstarch
½ teaspoon garlic powder
½ teaspoon ground pepper
½ teaspoon salt

US Customary - Metric

Instructions

Use large or extra-large headless shrimp. Wash the shrimp. Peel and devein, leaving the tail attached.
Season the shrimp with salt, pepper, and garlic powder. Set aside.
Prepare three containers for the breading. The 1st container will have the flour, the 2nd container for the beaten eggs, and the third container for the panko breadcrumbs, creating an assembly line.
In a deep pot, add oil. Heat the oil over medium to high heat or about 350 degrees.
While waiting for the oil to heat, start breading the shrimp.
Dip the shrimp in this order: flour, egg, and panko.
After dipping it in flour, shake to remove excess flour. Repeat the same process after dipping it in panko to keep the oil clean.
Once the oil reaches around 350 degrees F, fry the shrimp until golden brown and crispy. A deep fryer can also be used.
Remove from heat and transfer to a plate lined with paper towels to absorb excess oil.
Transfer to a serving dish and garnish with scallions or parsley.
Serve with sliced lemon or sweet and sour sauce. Ketchup is also an option. Enjoy!

Notes

Coating the shrimp with flour and panko is easier if placed in a zip lock or plastic bag. Shake it and you're done.
Ensure the oil is hot for crispy breaded shrimp.
Have a plate lined with paper towels ready to quickly remove the shrimp from the pot once they are golden brown.
Sweet and sour sauce can be prepared ahead of time so it is ready when the shrimps are done cooking. Enjoy the shrimp while hot and crispy.
Avoid overcrowding the frying pan; work in batches. Dip enough shrimp in batter for your pan’s capacity, then fry. Repeat as needed.
Prepare only enough breaded shrimp for one seating. After an hour or so, the shrimp may lose their crispiness.
Sauce to serve with breaded shrmip: Sweet and Sour Sauce, Garlic Aioli, Tartar Sauce, Honey Mustard Sauce, or Ketchup.
Storing - Leftover breaded shrimp can be stored in the refrigerator for up to 2 days in an airtight container. Place them in the refrigerator promptly to prevent spoilage.
Reheating - I suggest you only make enough breaded shrimp for one seating. Reheating leftover breaded shrimp can potentially make it rubbery, particularly in the microwave, as overheating can cause the shrimp to become tough and chewy. However, using methods like the fryer or oven can help maintain the shrimp’s texture, ensuring they remain crispy on the outside and tender o the inside. becomes crispy again.
1. Microwave – Place breaded shrimp on a microwave-safe plate, covering with a damp paper towel, and microwave for 30 seconds intervals until heated through. Note: It will lose its crispiness.
2. Pan – Use about 2 tablespoons of oil enough to cover the bottom of the pan over medium heat, cooking for 1-2 minutes on each side until crispy and heated through.
3. Deep Fryer – Preheat to 350 degrees F, fry for 1 minute until crispy and heated through, drain on paper towels.
4. Air Fryer – Pre-heat air fryer to 350 degrees F then place the shrimp in a single layer in the air fryer basket, ensuring they are not overcrowded. Reheat for 1 ½-2 minutes, or until the shrimp are heated through and the breading becomes crispy again. Check the shrimp periodically to avoid burning.

Nutrition