Shrimp With Panko Breading Recipe

Prepare shrimp

Pat the shrimp dry with paper towels. If shrimp are large, make a shallow cut along the belly and remove the vein if not already deveined. Drying is important so breading adheres and oil doesn’t splatter.

Season flour

In a shallow bowl or plate, combine the all-purpose flour, cornmeal (if using), 1/2 tsp kosher salt, 1/4 tsp black pepper, and 1/2 tsp garlic powder. Mix to distribute seasonings.

Make egg wash

In a second shallow bowl, whisk together the eggs and milk until smooth.

Prepare panko mix

In a third shallow bowl or wide dish, combine the panko breadcrumbs, grated Parmesan (if using), remaining 1 tsp kosher salt, 3/4 tsp black pepper, 1/2 tsp smoked paprika, 1/2 tsp garlic powder, dried parsley, and lemon zest. Toss to combine evenly.

Dredge shrimp

Working in batches to avoid crowding, dredge each shrimp first in the seasoned flour (shake off excess), then dip into the egg wash, letting excess drip off, and finally press into the panko mixture ensuring a good even coating. Place breaded shrimp on a wire rack set over a sheet pan; this prevents the bottom from getting soggy. Repeat with all shrimp.

Heat oil

Pour oil into a heavy skillet (cast iron or stainless) to a depth of about 1/4–1/2 inch (approximately enough to come halfway up the shrimp). Heat the oil over medium-high heat until it reaches 350°F (175°C) or until a small piece of panko sizzles and browns within 20–30 seconds. If you don't have a thermometer, look for steady shimmering but not smoking oil.

Fry shrimp

Carefully add 6–8 shrimp to the hot oil in a single layer without crowding (work in batches). Fry for 1.5–2 minutes per side, flipping once, until golden brown and cooked through (opaque and firm). Total cook time depends on shrimp size—avoid overcooking. Adjust heat to maintain oil temperature around 325–350°F (160–175°C).

Drain

Use a slotted spoon or tongs to transfer cooked shrimp to a wire rack set over a baking sheet or paper towels for a few seconds to drain excess oil. If keeping warm, place in a 200°F (95°C) oven on the rack to maintain crispness while finishing remaining batches.

Serve

Arrange shrimp on a platter. Sprinkle with chopped fresh parsley and an extra pinch of lemon zest or a squeeze of lemon juice. Serve immediately with lemon wedges and your choice of dipping sauce (tartar, spicy mayo, or cocktail).