Panko Fried Shrimp Recipe

Prepare shrimp

Pat shrimp dry with paper towels. If not already deveined, remove vein and trim any remaining shell but leave tails on for presentation. Season shrimp lightly with 1/2 tsp salt and 1/4 tsp black pepper.

Set up breading stations

In three shallow bowls/plates: 1) flour seasoned with 1 tsp salt, 1/2 tsp black pepper, 1 tsp paprika and 1/2 tsp garlic powder; 2) whisk eggs with milk until combined; 3) place panko breadcrumbs in the third bowl. Spread breadcrumbs flat so shrimp will be evenly coated.

Bread the shrimp

Working in batches, dredge each shrimp first in the seasoned flour, shake off excess, dip into the egg wash, then press into panko breadcrumbs to fully coat. Place breaded shrimp on a baking sheet in a single layer. For extra crispness, double-dip: after the first panko coat, briefly return to egg wash and panko again.

Heat oil

Pour enough vegetable oil into a heavy-bottomed pot or deep fryer to reach about 2-3 inches deep. Heat oil to 350°F (175°C). If you don't have a thermometer, test by dropping a few breadcrumbs into the oil — they should sizzle and turn golden in about 30–45 seconds.

Fry shrimp

Fry breaded shrimp in small batches (4–6 at a time, depending on pot size) for 2.5–3 minutes until panko is golden brown and shrimp are opaque and just cooked through. Avoid overcrowding to maintain oil temperature. Use a slotted spoon or spider to transfer shrimp to a wire rack set over a baking sheet; keep warm in a 200°F (95°C) oven if needed.

Finish

Sprinkle finished shrimp with a light pinch of salt. Serve immediately with lemon wedges and optional dipping sauce.

Combine shredded green cabbage, red cabbage and grated carrot in a large bowl.

In a separate small bowl whisk together mayonnaise, apple cider vinegar, sugar, Dijon mustard, 1/2 tsp salt and 1/4 tsp black pepper until smooth and slightly tangy.

Pour dressing over the cabbage mixture and toss thoroughly to coat. Taste and adjust seasoning with additional salt or sugar as needed. Refrigerate at least 15 minutes before serving to let flavors meld.

Cut russet potatoes into 1/4–1/2 inch fries. Place cut fries in cold water and soak 30 minutes to remove excess starch; drain and pat completely dry with towels.

Heat oil in a deep pot or fryer to 325°F (160°C). Fry potatoes in batches for 3–4 minutes until soft but not browned. Remove and drain on paper towels.

Increase oil temperature to 375°F (190°C). Return par-fried potatoes to the oil in batches and fry 2–3 minutes until golden and crisp. Drain on paper towels and immediately season with 1 tsp salt. Keep warm and serve alongside shrimp.

Whisk together mayonnaise, ketchup, hot sauce, lemon juice, paprika, garlic powder and salt in a small bowl until smooth. Refrigerate until serving. Adjust hot sauce and lemon to taste.