Japanese-Style Deep-Fried Shrimp Recipe- japanese Special
- Prep Time10 min
- Cook Time15 min
- Total Time25 min
Japanese-Style Deep-Fried Shrimp Ingredients
- 1 pound medium shrimp, peeled (tails left on) and deveined
- ½ teaspoon salt
- ½ teaspoon ground black pepper
- ½ teaspoon garlic powder
- 1 cup all-purpose flour
- 1 teaspoon paprika
- 2 large eggs, beaten
- 1 cup panko crumbs
- 1 quart vegetable oil for frying
How to Make Japanese-Style Deep-Fried Shrimp
In a bowl, season the shrimp with salt, pepper, and garlic powder.
Prepare three separate bowls for dredging: one with a mixture of flour and paprika, another with beaten eggs, and the third with panko crumbs.
Heat vegetable oil in a deep fryer or deep skillet to 375 degrees F (190 degrees C).
Coat each shrimp by dipping it first into the flour mixture, then into the beaten eggs, and finally into the panko crumbs.
Fry a few shrimp at a time in the hot oil until they turn golden brown, approximately 5 minutes per batch. Use a slotted spoon to remove them and place on paper towels to drain excess oil before serving.
Recipe Notes:
Monitor oil temperature carefully—around 375°F (190°C) keeps the shrimp crispy without overcooking, so they stay juicy inside.
Serve alongside a dipping sauce like tangy ponzu, spicy sriracha mayo, or classic tonkatsu for extra flavor contrast.
Fry shrimp in small batches to avoid crowding, which ensures even browning and light, crisp texture from the panko.
Drain cooked shrimp on paper towels and let rest for a minute before serving to maintain their crunchy coating.
