Panko Fried Shrimp
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Panko Fried Shrimp are perfectly golden and crisp on the outside, with tender, juicy shrimp in every bite. A light panko coating creates the most satisfying crunch without overpowering the delicate seafood, making this an easy recipe you’ll want to make again and again. Ready in about 30 minutes, it’s perfect for everything from simple dinners to easy hosting.
You will also love my Crispy Baked Cod with Panko, Crab Cakes, and Shrimp Salad.
Quick Look: Panko Fried Shrimp
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Servings: 6 people
- Dietary Info: Dairy-free
- Method: Panko-coated shrimp with quick pan-frying
- Technique: Butterfly the shrimp, coat in seasoned flour, egg, and panko, then pan-fry
- Flavor/Texture: Crispy, crunchy, savory, light, and juicy
Simple Seafood Done Right
Some of my favorite recipes are the ones that remind me you don’t need complicated ingredients to make something truly memorable.
These fried butterfly shrimp are crisp, light, and full of fresh seafood flavor, proving that a few simple techniques can transform an everyday ingredient into a meal everyone gets excited about.
Whether I’m serving them for a casual family dinner or setting them out as an appetizer when friends come over, they’re always one of the first dishes to disappear. I hope this recipe gives you the confidence to make restaurant-quality fried shrimp right in your own kitchen.
Try my Pan Seared Shrimp, Langostino Lobster Rolls, and Redrock Grilled Shrimp next.
Made With Amore,
“We have tried many fried shrimp recipes over the years and each has been a bit disappointing. THIS recipe is the best fried shrimp we have ever eaten. It was super easy to make and we even made it gluten free! Thanks for providing this great recipe.”
– Monica
Table of Contents
Simple Ingredients
With fresh shrimp and a light, crispy coating, this recipe proves that simple ingredients are often the most delicious.
- Large Shrimp: Butterflied to cook quickly while staying tender and juicy.
- Panko Breadcrumbs: Create a light, extra-crispy coating that gives the shrimp their crunch.
- Old Bay Seasoning: Adds the slightly spicy seafood flavor.
- Eggs: Help the seasoned coating adhere to the shrimp for an even, golden crust.
- All-Purpose Flour: Ensures a crisp, well-coated finish.
See recipe card for full information on ingredients and quantities.
Variations & Substitutions
- Gluten-Free Option: Use cup-for-cup gluten-free flour and gluten-free panko breadcrumbs for the same crispy texture. You can try the same substitutions to make this Baked Stuffed Flounder with Crab & Shrimp recipe gluten-free!
- Extra Flavor: Add garlic powder to the flour mixture for a savory boost.
- Breadcrumb Swap: Regular breadcrumbs can be used, though panko creates the lightest, crispiest coating.
- Oil Options: Fry the shrimp in vegetable, canola, peanut, or sunflower oil for the best results. For an oil-free fried seafood recipe, try this Crispy Calamari Air Fryer Recipe.
How to Make Panko Fried Shrimp
A foolproof recipe for perfectly crunchy shrimp every time. Follow the step-by step photos and see the recipe card at the bottom for a printable version.
- In a medium bowl, add flour, salt, pepper, and Old Bay seasoning. Mix to combine.
- In a small bowl, whisk together eggs and water.
- Rinse shrimp and pat dry with paper towels. Line a large baking sheet with paper towels and set aside to use for the cooked shrimp.
- Butterfly each shrimp by carefully slicing through the center of the shrimp, making a lengthwise incision.
- Coat all sides of the shrimp in flour mixture, shaking to remove excess flour.
- Hold the shrimp by the tail then dip it into the egg mixture bowl, allowing the excess egg to drip back into the egg bowl.
- Place panko bread crumbs in a medium bowl or shallow dish.
- Place flour and egg-coated shrimp into panko bread crumbs, cover with panko, and press lightly, ensuring the shrimp is coated with panko on both sides and the butterflied shrimp stay open at the top.
- Heat the oil in a large skillet or deep fryer over medium until shimmering and hot, about 350°F.
- Place shrimp into the hot oil. Do not overcrowd the pan and cook in batches of about 2-7, depending on the pot size. Cook for about 2 minutes on each side. Remove with a slotted spoon.
- Place the cooked shrimp on the baking sheet lined with paper towels to absorb excess oil.
- Serve hot with fresh lemon wedges, your favorite tartar sauce, or cocktail sauce. Sprinkle a little chopped parsley, if desired.
Panko Fried Butterfly Shrimp FAQs
The reason for butterfly shrimp is for better cooking and a pretty presentation. Butterflying shrimp before frying helps the shrimp cook evenly and gives a fancy presentation. Cut the flesh along the back to butterfly shrimp, ensuring not to cut through the shrimp.
To make ahead, bread the shrimp and refrigerate for up to 5 hours before frying. Store leftovers in an airtight container in the fridge for 3–4 days and reheat in an air fryer or oven at 300°F until crisp. For freezing, arrange breaded shrimp in a single layer on a baking sheet, freeze until solid, then transfer to a freezer bag for up to 3 months. Fry straight from frozen!
Yes! After the shrimp is coated in the breadcrumb mixture, preheat the air fryer to 400°F. Spray the tops with nonstick cooking spray and cook for 2-3 minutes. Using tongs, flip the shrimp over and spray the tops with nonstick cooking spray. Cook for 4 more minutes, or until desired crispness.
Large shrimp work best for frying these fried butterfly shrimp. 15 count size whenever possible but 16/20 and 21/25 sizes both work well too.
You can use frozen shrimp if you allow them to thaw entirely beforehand. Rinse and pat them dry once thawed so the breading and seasonings can stick. I do not recommend pre-cooked frozen shrimp for this recipe, only raw frozen shrimp.
To devein the shrimp, slice alongside the vein just enough to reveal the vein and remove it. The vein, or shrimp digestive tract, is not harmful if eaten; it’s unpleasant.
Serving Suggestions
My favorite way to serve fried panko butterfly shrimp is by starting with an Italian Orange Fennel Salad, and making fresh Zucchini Pasta and Soft Italian Bread on the side. For vegetable side ideas, try my Sautéed Green Beans or Crispy Brussels Sprouts.
Don’t forget dessert! Try an Italian Apple Cake or Classic Italian Tiramisu.
My Pro Tips
Recipe Tips
- The shrimp will cook quickly. Do not overcook them, or they will become rubbery.
- When dipping the shrimp in the coating, hold them by the tail and shake off any excess.
- Pat the shrimp completely dry before breading so the coating sticks evenly and fries up extra crispy.
More Shrimp Recipes
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Fried Panko Butterfly Shrimp Recipe
Ingredients
- 1 pound large shrimp peeled, deveined, tails on
- 3 cups panko breadcrumbs
- ½ tablespoon Old Bay seasoning
- ¼ teaspoon pepper
- ½ teaspoon salt
- 2 large eggs
- 2 tablespoons water
- 1 cup all-purpose flour, you can also use cornstarch
- 1 ½ cups vegetable oil, canola oil, or peanut oil for frying
For Serving
- Lemon wedges
- Cocktail sauce
- Tartar Sauce
- Fresh parsley, chopped
Instructions
- Rinse shrimp and pat dry with paper towels. Line a large baking sheet with paper towels and set aside to use for the cooked shrimp.
- Butterfly each shrimp by carefully slicing through the center of the shrimp, making a lengthwise incision. Do not cut all the way through. Place butterflied shrimp on a large or medium serving platter coated with a bit of oil.
- Place panko bread crumbs in a medium bowl or shallow dish.
- In a medium bowl, add flour, salt, pepper, and Old Bay seasoning. Mix to combine.
- In a small bowl, whisk together eggs and water.
- Coat all sides of the shrimp in flour mixture, shaking to remove excess flour.
- Then, dip the shrimp into the egg mixture bowl, allowing the excess egg to drip back into the egg bowl.
- Place flour and egg-coated shrimp into panko bread crumbs, cover with panko, and press lightly, ensuring the shrimp is coated with panko on both sides and the butterflied shrimp stay open at the top.
- Place breaded shrimp on the plate and continue this process until all shrimp are breaded.
- Optional: Once all shrimp have been coated and placed on the plate, place the plate in the refrigerator for at least 30 minutes and up to 5 hours. This helps the crunchy topping stick to the shrimp better, but you can still cook them right after coating them.
- Heat the oil in a large skillet or deep fryer over medium until shimmering and hot, about 350 degrees F.
- Place shrimp into the hot oil. Do not overcrowd the pan and cook in batches of about 7.
- Cook for about 2 minutes on each side. Remove with a slotted spoon. Place the cooked shrimp on the baking sheet lined with paper towels to absorb excess oil.
- Serve hot with fresh lemon wedges, your favorite tartar sauce, or cocktail sauce. Sprinkle a little chopped parsley, if desired. Enjoy!
Notes
- The shrimp will cook quickly. Do not overcook them, or they will become rubbery.
- When dipping the shrimp in the coating, hold them by the tail and shake off any excess.
- Pat the shrimp completely dry before breading so the coating sticks evenly and fries up extra crispy.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
We have tried many fried shrimp recipes over the years and each has been a bit disappointing. THIS recipe is the best fried shrimp we have ever eaten. It was super easy to make and we even made it gluten free! Thanks for providing this great recipe.
YAY! SO happy you landed on this recipe- it truly is the best! Here’s to many more yummy cucina by elena recipes. Enjoy!
Very tasty, better than a restaurant. Easy recipe to follow. Added a 1/4 tspn of garlic powder. Will make again!
Yes! I agree they are super tasty and easy to make. I am thrilled you loved them more than the restaurant and they are less expensive, too- win-win!
Light, crispy, crunchy, and super tasty!