Crispy Lemon Panko Fried Shrimp Recipe

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This recipe for crispy Lemon Panko Fried Shrimp is sure to be a crowd-pleaser! Ready in 20 minutes, these panko shrimp are golden, crunchy, and delicious!

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A bowl of fried shrimp garnished with lemon wedges and fresh herbs. The bowl is on a wooden board with chopsticks to one side. The text overlay says"Crispy Panko Fried Shrimp - Delicious Appetizer Idea". Similar photos of the recipe from various angles are used throughout with different text overlays unless otherwise described.

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Lemon Panko Fried Shrimp

The whole ingredients list and instructions are in the printable recipe card at the end of this post. I highly recommend reading the blog post all the way through so that you don’t miss any tips or substitution suggestions, to ensure that you have all the ingredients and equipment required and understand the steps and timings involved.

I have a weakness for fried shrimp! If it is on the menu I will order it as an appetizer, and if it is served at a party, I will make a beeline for it!

Whether you make these lemon panko fried shrimp as an elegant starter for a dinner party, or as an appetizer for big game days or informal gatherings with friends, these little nuggets of crunchy deliciousness will delight everyone.

The panko shrimp recipe takes around 20 minutes to prepare and cook, and the shrimp are best served immediately while they are at their crunchy best – yum!

Recipe for Crispy Lemon Panko Fried Shrimp

Ingredients & Equipment Used In This Recipe

While most ingredients can be bought in grocery stores, for your convenience, any specialized or notable ingredients and equipment needed for this recipe have been linked to Amazon or other stores if available online.

Ingredients for Lemon Panko Fried Shrimp

Ingredients Needed For Lemon Panko Fried Shrimp

  • Fresh ProduceParsley, Lemon
  • ProteinExtra-Large Shrimp
  • Other Fresh IngredientsEggs
  • Store CupboardVegetable Oil (for frying), Salt, Black Pepper
  • All-Purpose Flour also known as Plain Flour
  • Smoked Paprika
  • Garlic Powder
  • Panko Breadcrumbsthese are Japanese-style breadcrumbs that are made by lightly baking coarse breadcrumbs to give them more ‘crunch’.

The complete list of ALL ingredients with measurements is found on the recipe card at the end of this post.

What is the difference between shrimp and prawns?

If you’re from the UK, you probably call shrimp prawns, and if you’re from the US, you call them shrimp. If you thought they were a UK vs USA thing like we did, you are wrong—but they’re actually different animals.

Most people would use them interchangeably and not realise there was a difference – and to be honest, to save confusion, we will continue to do so, but we found it fascinating to learn that they were not one and the same!

Shrimp and prawns can both be found in salt and freshwater. However, shrimp are found mostly in saltwater, and prawns are mostly found in freshwater – especially the ones we cook and eat.

Shrimp are usually smaller than prawns, but size is not always an indicator of which is which. And they both taste the same, so essentially… it doesn’t matter!

Whether you call these sweet, succulent, seafood morsel shrimp or prawns – it doesn’t matter – cook ’em up and use them in this recipe! We will be referring to them as shrimp in this recipe to save on any confusion!

Equipment Needed For This Recipe

Recipes on The Purple Pumpkin Blog use cup measurements and/or weighted measurements. American cups and kitchen food scales are handy pieces of equipment to have in your kitchen as it means you’ll be able to make all of the different recipes on my blog. I try to give American US customary, imperial, and metric measurements in my recipes. Please note, that you can mix cup measurements with weighted measures, but never mix US customary/imperial (pounds, ounces, pints, etc.,) with metric (kilograms, grams, liters, etc.,).

Lemon Panko Fried Shrimp Appetizer

More Recipes Using Shrimp

One of the hero ingredients in this dish is shrimp, so here are some more recipes using the same:

Crispy Panko Shrimp Recipe Timecard

How Do I Make Panko Fried Shrimp?

The printable recipe card has the full ingredients list and instructions and can be found at the end of this post.

Step 1: Heat the vegetable oil in a large pot to 350˚F/180°C (see our tips for deep frying below).

Step 2: Prepare the breading station in three separate shallow bowls:

In the first bowl, whisk the flour, paprika, and garlic powder, to combine. In the second bowl, whisk the eggs. And in the third bowl, place the panko breadcrumbs. Season all with salt and pepper, to taste.

Breading Shrimp Tip! Rinse the shrimp under cold running water and lightly pat dry. A small amount of moisture will help the coating stick to the shrimp.

Step 3: Dredge each shrimp into 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. Press the shrimp into the breadcrumbs lightly so that they stick well.

3 bowls with shrimp demonstrating the dredging process
Dredging the Shrimp

Frying Shrimp Tips!

  1. Work in batches with no more than 4-5 shrimp at a time.
  2. Allow the oil to come back to temperature between batches.
  3. Line a plate with paper towels to drain the excess oil from the shrimp after frying.

Step 4: Fry the panko shrimp for approximately 1 minute until nicely golden-brown. Transfer the shrimp to the paper towel-lined plate. Continue frying until all the shrimp are cooked.

3 shrimp being fried in a pan
Deep Frying Shrimp

Step 5: Squeeze lemon over the shrimp and serve topped with chopped fresh parsley and lemon wedges. If desired, serve with a dipping sauce of choice such as garlic mayo, sweet chili, or even tartare sauce.

Lemon Panko Shrimp Serving Suggestion
Lemon Panko Shrimp Serving Suggestion

More Appetizer Recipes

Looking for more appetizers to make? Check these recipes out next:

Crispy Lemon Panko Fried Shrimp

How to Deep-Fry Safely

If you have not deep-fried food before, it can be quite daunting. However, follow our tips below so that you can deep-fry food at home safely and confidently.

If you plan to deep-fry frequently, it is worth investing in a dedicated deep-fryer, which is safer and more convenient to use.

  • Use an oil with a high smoking point. Vegetable or groundnut/peanut oil is generally the best for deep-frying as they have a neutral taste, are economical to buy, and have a high smoke point. You do not want to use extra-virgin olive oil, which is best for dressing food.
  • Use a large, deep, wide, sturdy pan. We use an old-fashioned pressure cooker saucepan, which fulfills all those requirements. A Dutch oven is another good option.
  • Do not overfill the pan. Never fill the pan more than two-thirds with oil; it may bubble up when you add food and spill over.
  • NEVER throw water on an oil/grease fire. Keep a damp (not wet) cloth nearby to help smother the flames. Alternatively, invest in a fire blanket.
  • Keep a well-fitting lid close at hand. If you don’t have a lid for the pot you are using, you can use a baking sheet. Use this to cover the pan should it catch fire.
  • Invest in a fire extinguisher. If you don’t have a fire extinguisher in your kitchen, this is the perfect time to purchase one. You never know when you will need it.
  • Use a thermometer. Oil for deep-frying should be between 180°C and 200°C/350°F and 400°F. A food thermometer will help you to keep an eye on the temperature.
  • NEVER leave a pan of hot oil unattended. In just a minute or two, oil can overheat and catch fire. It is not worth the risk.
  • Never put wet food in the fryer. Excess liquid causes the oil to splutter, which can cause injuries. Particularly wet foods should be patted dry with a paper towel before frying.
  • Turn off the heat. If the oil starts smoking, it has become too hot and may catch fire. Turn off the heat, move the pan to another ring on your stovetop/hob, and allow it to cool completely.
  • Turn the pan’s handle away from the front of the cooker. This is a good kitchen practice for any type of cooking. It will help you to avoid knocking the pan from the stovetop/hob.
  • A Child-free and pet-free zone. This doesn’t need explaining, but hot oil is dangerous stuff. Keep kids and animals shut out of the kitchen when deep-frying.
  • Dispose of the oil safely. Never pour the oil down the sink unless you want blocked pipes. Leave it to cool completely before pouring it into a jug/pitcher and funneling it into its original (empty) bottle or another sealable container for disposal in the trash.

What to Do When Deep-Frying Goes Wrong

Now, if you’ve read through all of that and are panicking, please don’t. Just be sensible and follow the tips provided.

However, if something does happen:

  • Keep calm.
  • Turn off the heat and smother the flames with a lid, a large baking sheet, a damp (not wet) kitchen towel, or a fire blanket.
  • Use a fire extinguisher if you have one.
  • DO NOT spray water on an oil/grease fire. This will cause the flames to spread.
  • Evacuate the area and close the door.
  • Call the emergency fire services on the number in your country of residence when it is safe to do so.

Recipe Tips

  • This recipe was tested using uncooked peeled deveined extra-large shrimp (16-20 count).
  • Shrimp (in the US) 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, the approximate amount of shrimp per pound (450g) is as follows:
    • Jumbo = 11-15
    • Extra-large = 16-20
    • Large = 21-30
    • Medium 31-35
    • Small 36-45
    • Mini or Salad Shrimp is anything smaller.
  • When using frozen shrimp, be sure to thaw, rinse and pat dry before using.
  • If buying shrimp in your country, the terms used to describe the size may differ, but you could use the weight/amount guide above as a guide. In the UK (where I am from) I would just use the largest prawns I can find in the supermarket like jumbo king prawns.
Panko-Breaded Fried Lemon Shrimp Recipe

Lemon Panko Fried Shrimp Recipe Card

The printable recipe card below has the full ingredients list and instructions. To save ink, any demonstration photos do not print.

Lemon Panko Fried Shrimp Recipe

Lemon Panko Fried Shrimp

Yield: 4
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes

This recipe for crispy Lemon Panko Fried Shrimp is sure to be a crowd-pleaser!

Ingredients

  • 6-8 cups (1.4-1.9L) vegetable oil, for frying
  • 2 large eggs
  • ½ cup all-purpose flour (plain flour)
  • 1 tsp smoked paprika
  • ½ tsp garlic powder
  • 1 ½ cups panko breadcrumbs
  • 1 lb (450g) extra-large shrimp, peeled and deveined
  • ¼ cup 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/180°C
  2. To prepare the breading station, whisk the eggs in a shallow dish and season generously with salt and pepper, to taste. In a second shallow bowl, whisk the flour, paprika, and garlic powder until well combined. Place the panko breadcrumbs in a third shallow bowl. Season the flour mixture and the panko generously with salt and pepper, to taste.
  3. Rinse the 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 into the flour mixture first, making sure both sides are nicely coated. Next dip into the beaten eggs coating both sides. Allow the 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.

    Dredging Shrimp
  5. Working in batches and with no more than 4-5 shrimp at a time, fry the panko shrimp for about 1 minute per batch until nicely golden-brown.

    Frying Shrimp
  6. Transfer the shrimp to a paper towel-lined plate to drain the excess oil. Continue frying until all the shrimp are done.
  7. Serve the shrimp on a large serving plate and top with fresh parsley and lemon wedges. Enjoy!

    Lemon Panko Fried Shrimp Recipe

Recommended Products

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Nutrition Information:
Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 512Total Fat: 33gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 28gCholesterol: 96mgSodium: 422mgCarbohydrates: 44gFiber: 3gSugar: 3gProtein: 11g

This site uses Nutritionix to provide estimated nutrition. Nutritional information is always approximate and will depend on the quality of ingredients used and serving sizes. If you need exact calories and macros, please do your own calculations.

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Recipes To Make A Special Dinner

You’ve made the appetizers, but what about the rest of the courses?

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