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Home Garnalen in panko

Quick Appetizer Shrimp Asian Crispy Party

Crispy shrimp in panko are one of those dishes that make everyone at the table happy. The airy Japanese breadcrumbs give a bite that regular breadcrumbs can't achieve, and the shrimp remain soft and juicy inside. Serve them on beautiful dinner plates and place a small bowl of sriracha mayo next to them. You don't need anything else to make it a real moment.

x_ckl_recipe_markerShrimp in panko Shrimp coated in a crunchy panko crust, fried until golden brown and served with a tangy dipping sauce. Perfect as an appetizer or party snack for a cozy evening. How to make shrimp in panko? Appetizer Asian 4 people 15 min 25 min

Pat the shrimp dry with paper towels. Lightly season them with salt, pepper and a pinch of garlic powder.
Prepare three deep plates: one with flour, one with beaten egg and one with panko.
Dredge each shrimp in the flour first, shake off the excess, dip it in the egg, then roll it well in the panko. Press the panko lightly so it adheres well.
Heat a layer of sunflower oil (about 1 cm) in a frying pan over medium heat to roughly 175°C (350°F). Test with a small piece of panko: if it sizzles immediately, the oil is ready.
Fry the shrimp for 2 to 3 minutes until golden brown, turning them halfway. Work in batches so the pan doesn't get too crowded and the oil stays at temperature.
Let the shrimp drain briefly on paper towels.
Meanwhile make the sriracha mayo: stir the mayonnaise, sriracha and lime juice together until smooth.
Serve the shrimp immediately on a plate, garnish with fresh coriander or spring onion and place the dipping sauce alongside.

Quick Appetizer Shrimp Asian Crispy Party 400 g large raw shrimp (peeled, tail on) 100 g panko (Japanese breadcrumbs) 50 g flour 2 eggs, beaten Salt and pepper to taste 1 tsp garlic powder Sunflower oil for frying For the sriracha mayo: 4 tbsp mayonnaise 1.5 tbsp sriracha 1 tbsp lime juice For garnish: fresh coriander or spring onion Frying pan 3 deep plates Paper towels Fork or kitchen thermometer Spatula or tongs Small bowl for the sauce dinner plates dinner-plates Frying Pan frying-pan Bowls bowls-1 Cutlery Tray cutlery-tray ASA Selection Dinner Plates Seasons Sand ø 26.5 cm - 4 Pieces Asa Selection Dinerbord Alessi Dinner Plates All-Time ø 27 cm - 4 pieces - Guido Venturini - AGV29/1 Alessi ["dinner plate"] Costa Nova Dinner Plates Rosa White ø 28 cm - 6 pieces Costa Nova Dinerbord Cosy & Trendy Dinner Plates Quintana Blue ø 28 cm - 4 pieces Cosy & Trendy Dinerbord Steak tartare with kohlrabi and lovage vinaigrette foodies-steak-tartaar-met-koolrabi-en-lavasvinaigrette Japanese-style Chicken Thighs foodies-kippendijen-japanse-stijl Crispy air fryer shrimp with garlic-lime dip foodies-krokante-airfryer-garnalen-met-knoflook-limoendip Sweet potato hash with egg and chorizo foodies-zoete-aardappel-hash-met-ei-en-chorizo

Recipe

Shrimp in panko

Shrimp coated in a crunchy panko crust, fried until golden brown and served with a tangy dipping sauce. Perfect as an appetizer or party snack for a cozy evening.

Course	Appetizer
Kitchen	Asian
Servings	4 people

Preparation time

Preparation time	15 min
Total	25 min

Equipment

Frying pan
3 deep plates
Paper towels
Fork or kitchen thermometer
Spatula or tongs
Small bowl for the sauce

Ingredients

400 g large raw shrimp (peeled, tail on)
100 g panko (Japanese breadcrumbs)
50 g flour
2 eggs, beaten
Salt and pepper to taste
1 tsp garlic powder
Sunflower oil for frying
For the sriracha mayo:
4 tbsp mayonnaise
1.5 tbsp sriracha
1 tbsp lime juice
For garnish: fresh coriander or spring onion

How to make shrimp in panko?

Pat the shrimp dry with paper towels. Lightly season them with salt, pepper and a pinch of garlic powder.
Prepare three deep plates: one with flour, one with beaten egg and one with panko.
Dredge each shrimp in the flour first, shake off the excess, dip it in the egg, then roll it well in the panko. Press the panko lightly so it adheres well.
Heat a layer of sunflower oil (about 1 cm) in a frying pan over medium heat to roughly 175°C (350°F). Test with a small piece of panko: if it sizzles immediately, the oil is ready.
Fry the shrimp for 2 to 3 minutes until golden brown, turning them halfway. Work in batches so the pan doesn't get too crowded and the oil stays at temperature.
Let the shrimp drain briefly on paper towels.
Meanwhile make the sriracha mayo: stir the mayonnaise, sriracha and lime juice together until smooth.
Serve the shrimp immediately on a plate, garnish with fresh coriander or spring onion and place the dipping sauce alongside.

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Want to turn it into a full dinner? Serve the panko shrimp on a large dinner plate with a fresh Asian salad and some steamed rice on the side. A nicely colored plate really makes the golden hue of the shrimp stand out.

No sriracha at home? Use sweet chili sauce or a regular chili-garlic sauce instead. Be sure to serve the shrimp immediately after frying, because the crispy crust is at its best when fresh.

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