Get ready to transform your ordinary dinner into a restaurant-quality feast with these mind-blowingly crispy deep fried butterflied panko shrimp! Imagine biting into a perfectly golden, crunchy exterior that gives way to succulent, tender shrimp inside - a culinary magic that will make your taste buds dance with joy. Whether you're looking to impress dinner guests or treat yourself to a luxurious seafood indulgence, this Japanese-inspired recipe promises a mouthwatering experience that's surprisingly easy to recreate in your own kitchen.
Prep Time: 20 mins
Cook Time: 5 mins
Total Time: 25 mins
Cuisine: Japanese
Serves: 4 servings
Ingredients
- 1 pound large shrimp, butterflied
- 1 cup panko breadcrumbs
- 1/2 cup all-purpose flour
- 2 eggs, beaten
- Oil for frying
- Salt and pepper to taste
Instructions
- Prepare the shrimp by carefully butterflying them: Using a sharp knife, slice each shrimp along the back, stopping just before the tail, and gently spread them open to create a butterfly shape.
- Set up a three-station breading station: In the first shallow dish, place the all-purpose flour seasoned with salt and pepper. In the second dish, beat the eggs thoroughly. In the third dish, spread out the panko breadcrumbs.
- Pat the butterflied shrimp completely dry with paper towels to ensure the breading adheres properly.
- Dredge each shrimp first in the seasoned flour, shaking off any excess. Then dip into the beaten eggs, allowing any extra egg to drip off.
- Roll the egg-coated shrimp in the panko breadcrumbs, pressing gently to ensure an even, complete coating.
- Heat oil in a deep fryer or heavy-bottomed pot to 375°F (190°C). Use a deep-fry thermometer to maintain consistent temperature.
- Carefully lower the breaded shrimp into the hot oil in small batches, avoiding overcrowding. Fry for 2-3 minutes until golden brown and crispy.
- Remove the fried shrimp with a slotted spider or tongs, placing them on a wire rack or paper towel-lined plate to drain excess oil.
- Sprinkle with a little extra salt immediately after frying for enhanced flavor.
- Serve hot with your choice of dipping sauce such as sweet chili sauce, spicy mayo, or traditional tempura sauce.
Tips
- Pat shrimp completely dry before breading to ensure a crisp, non-soggy coating
- Maintain oil temperature at exactly 375°F for perfect golden-brown results
- Fry in small batches to prevent oil temperature drops and ensure even cooking
- Use fresh panko breadcrumbs for maximum crispiness
- Let shrimp rest on a wire rack after frying to prevent sogginess
- Season immediately after frying while the shrimp are still hot
- Choose a high-smoke point oil like vegetable or canola for deep frying
- Don't overcrowd the frying pan to maintain oil temperature and crispiness
Nutrition Facts
Calories: 380kcal
Carbohydrates: 25g
Protein: 28g
Fat: 18g
Saturated Fat: 4g
Cholesterol: 220mg
