
Panko Shrimp is a main course that serves 6. One serving contains 270 calories, 22g of protein, and 6g of fat. For $1.93 per serving, this recipe covers 12% of your daily requirements of vitamins and minerals. Head to the store and pick up lemon, panko, oil, and a few other things to make it today. 1 person has made this recipe and would make it again. From preparation to the plate, this recipe takes around 45 minutes. It is a good option if you're following a dairy free and pescatarian diet. It is brought to you by Foodista. Taking all factors into account, this recipe earns a spoonacular score of 47%, which is pretty good. If you like this recipe, take a look at these similar recipes: Panko Shrimp, Panko Crusted Shrimp Rolls, and Coconut-panko Shrimp With Orange-glazed Sweet Potatoes.






Step 1
Soy sauce for dipping
Step 2
Peel and devein shrimp,but leave tails attached.Wash well in salted water until water runs clear.This will be 5 or 6 changes of water.Dry on paper towels. Beat eggs in a bowl.
Step 3
Pour flour and panko onto separate pieces of waxed paper. Holding a shrimp by the tail,roll it in the flour,egg and panko.
Step 4
Place on cookie sheet.Repeat with remaining shrimp.This may be done several hours in advance,but keep them in the refrigerator.
Step 5
Heat oil in a pan to 350 degrees.Deep-fry shrimp until they turn light golden brown.You may need to do this in several batches,because if you crowd out the pan,they will not brown properly.
Step 6
Drain on paper towels.
Step 7
Cut
Step 8
Note:The Japanese eat a lot of foods at room temperature and fried food coated with panko stays crisp for several hours,hence it is good picnic food.This dish is served as an appetizer course in a Japanese meal but would also make a good hors d'oeuvre at a Western-style party.
Dish Types: lunch, main course, main dish, dinner
Diets: dairy free, pescatarian