Deliciously Crispy: Lemon Panko Fried Shrimp

If you’re looking for an irresistible seafood appetizer that’s quick to make and bursting with flavor, look no further than these crispy lemon panko fried shrimp. This recipe showcases how the right touch can transform humble shrimp into a crunchy, zesty delight that will have everyone coming back for more!

What makes this dish truly special is the beautiful combination of textures and flavors it brings to the table. The crispy panko exterior envelops tender shrimp, while the fresh hint of lemon brightens every bite. It’s perfect as a stand-alone snack, a delightful addition to any meal, or even served at gatherings, and who doesn’t love that satisfying crunch?

The Perfect Dish for Any Occasion

With a prep time of just 10 minutes and a cook time of another 10, this dish comes together in a flash. Not only is it incredibly easy to prepare, but it also offers numerous health benefits. Shrimp is a great source of protein, low in calories, and rich in omega-3 fatty acids, making it a nutritious option for maintaining a balanced diet.

This fried shrimp recipe offers various options for customization. If you’re looking for a healthier take, you can bake the shrimp instead of frying, or swap the shrimp for other seafood like flaky white fish or even cauliflower for a vegetarian version. The possibilities are endless!

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This 30-minute recipe is packed with flavor and is substantial enough to be served on its own for a satisfying one-skillet cast iron dish, or it can be served over cooked rice for a more substantial meal. This Spicy Honey Garlic Shrimp & Broccoli Skillet meal is an easy weeknight dinner your whole family will love!

Ingredients:

• Vegetable oil, for frying (6-8 c.)
• 2 large eggs
• 1/2 c. all-purpose flour
• 1 t. smoked paprika
• 1/2 t. garlic powder
• 1 ½ c. panko breadcrumbs
• 1 lb. extra-large shrimp, peeled and deveined
• 1/4 c. fresh parsley, chopped
• 1 lemon, sliced into wedges
• Sea salt and black pepper, to taste

Directions:

1. Heat the vegetable oil in a large pot to 350˚F.
2. Prepare the breading station: Whisk the eggs in a shallow dish and season generously with salt and pepper. In a second shallow bowl, combine the flour, paprika, and garlic powder. In a third bowl, add the panko breadcrumbs and season with salt and pepper.
3. Rinse the shrimp under cold running water and pat them dry. A small amount of moisture will help the coating stick.
4. Dredge each shrimp first in the flour mixture, then dip it into the beaten eggs, allowing the excess egg to drip off, before finally coating it with the panko breadcrumbs. Gently press to help the breadcrumbs adhere.
5. Working in batches, fry 8-10 shrimp at a time until golden brown, about 1 minute per batch. Transfer to a paper towel-lined plate to drain excess oil.
6. Serve on a large plate topped with parsley and fresh lemon wedges. Enjoy!

To elevate your dining experience, pair these delicious panko-fried shrimp with a crisp white wine or serve them alongside a fresh garden salad. The crunchy texture and zesty lemon complement a variety of dishes, making it a versatile addition to any meal.

Have you tried this recipe yet? Dive into the delicious world of crispy lemon panko fried shrimp and share your experience in the comments below! Trust me, this dish is bound to leave a lasting impression on both family and friends alike.

Print the Recipe:

Crispy Lemon Panko Fried Shrimp

Yield: serves 4

Prep Time: 10 minutes

Cook Time: 10 minutes

Total Time: 20 minutes

If you're looking for an irresistible seafood appetizer that’s quick to make and bursting with flavor, look no further than these crispy lemon panko fried shrimp. This recipe showcases how the right touch can transform humble shrimp into a crunchy, zesty delight that will have everyone coming back for more!

Print

Ingredients

• Vegetable oil, for frying (6-8 c.)
• 2 large eggs
• 1/2 c. all-purpose flour
• 1 t. smoked paprika
• 1/2 t. garlic powder
• 1 ½ c. panko breadcrumbs
• 1 lb. extra-large shrimp, peeled and deveined
• 1/4 c. fresh parsley, chopped
• 1 lemon, sliced into wedges
• Sea salt and black pepper, to taste

Instructions

1. Heat the vegetable oil in a large pot to 350˚F. 
2. Prepare the breading station: Whisk the eggs in a shallow dish. Season generously with salt and pepper, to taste. In a second shallow bowl, whisk the flour, paprika, and garlic powder to combine. In a third shallow bowl, add the panko breadcrumbs. Season the flour mixture and the panko generously with salt and pepper, to taste.
3. Rinse shrimp under cold running water and lightly pat dry. A small amount of moisture will help the coating stick to the shrimp.  
4. Dredge each shrimp in the flour mixture first, making sure both sides are nicely coated. Next, dip into the beaten eggs, coating both sides.  Allow excess egg mixture to drip off the shrimp.  Lastly, finish by dredging in the panko breadcrumbs. Lightly press the shrimp when dredging in the panko so the breadcrumbs will stick. 
5. Working in batches and with no more than 8-10 shrimp at a time, fry the panko shrimp until nicely golden-brown, approximately 1 minute per batch. Transfer shrimp to a paper towel-lined plate to drain the excess oil. Continue frying until all the shrimp are done. 
6. Serve shrimp on a large serving plate and top with fresh parsley and lemon wedges. Enjoy!

Notes

Testing Note: This recipe was tested using uncooked peeled deveined extra-large shrimp (16-20 count). Shrimp are sold at the seafood counter by the approximate number per pound, and since size designation has not been standardized, it is best to use the count per pound as a guide. The fewer shrimp per pound, the larger they are. Larger shrimp can be labeled as “U 10” meaning under 10 per pound or labeled as “Colossal” which is typically also under 10 per pound. As a good rule of thumb Jumbo = 11-15, Extra-large = 16-20, Large = 21-30, Medium 31-35, Small 36-45 and Mini or Salad Shrimp is anything smaller. When using frozen shrimp, be sure to thaw, rinse and pat dry before using.

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