Panko Fried Shrimp Recipe2012-05-21
- Cuisine: American, Italian, Mediterranean, Southern Italian
- Course: Appetizer, Entree
- Skill Level: Moderate
- Yield : 12
- Servings : 3
- Prep Time : 20m
- Cook Time : 5m
- Ready In : 25m
This information is per serving.
Calories from Fat200
Low sodium Japanese style panko breadcrumbs are used to make crisp, succulent, restaurant quality Panko Fried Shrimp at a fraction of the cost of a restaurant shrimp dinner. Importing farm raised shrimp has caused prices to fall in the United States. What was once a luxury is now available for less than the cost of Alaskan salmon and other fish.
Panko breadcrumbs are unseasoned so they do not mask the foods flavor and have 40 to 60 mg of sodium per 1/2 cup compared to 400-500 mg for commercially available breadcrumbs.
You can use this recipe to make panko fried seafood, chicken or pork. Since it only takes a couple minutes for the breadcrumbs to brown, maintain chicken and pork fillet thickness to one-quarter inch or less to assure they are completely cooked before serving.
If, after frying, pork or chicken are still pink, use the restaurant method of quickly browning the cutlets or thick seafood and then finish cooking is in a 300°F (150°C) oven about 15 minutes or until cooked through and the internal temperature reaches 165°F (74°C). The low oven temperature limits further browning.
In the United States, shrimp is sold by the approximate number of shrimp pre pound. Shrimp labeled as 21/25 means you get 21 to 25 shrimp per pound. The approximate number of shrimp per pound is more accurate than terms like medium or large since there is no legal definition. One companies medium shrimp is another large shrimp.
51/60 – extra-small or popcorn
40/50 – small
31/40 – medium
21/25 – large
16/20 – x-large
- 12 tail-on large or jumbo shrimp with tails on, peeled and deveined
- 1 large egg
- 3/4 cup (50 g) Panko breadcrumbs
- 1/4 cup cup (30 g) all purpose flour
- Fresh ground black pepper to taste
- Cayenne pepper to taste (optional)
- Vegetable for frying
Method of Preparation
Place flour and peppers in a bowl, plate or plastic bag. Mix to combine. Place breadcrumbs in a bowl or large dish.
Dredge shrimp in the flour or place in plastic bag and shake to coat with flour.
In a bowl or dish beat egg until frothy.
Dip flour coated shrimp in the egg and than coat with breadcrumbs. Pat with fingers to adhere the crumbs and provide an even coating. Shake off any excess and repeat with remaining shrimp.
Heat about 1 inch of oil in a medium to large skillet or wok to 350°F (177°C). Fry shrimp in batches of 4 to 6, depending on skillet size, 2 to 3 minutes or until golden brown turning once. Do not add too many shrimp or you will cool the oil resulting in greasy fried food. Transfer cooked shrimp to a paper towel lined plate to absorb excess oil. Repeat until all shrimp are fried.