Japanese Style Deep Fried Shrimp Recipe

Shrimp: Peeled and deveined, these are the star of the dish, providing a tender and juicy bite.

All-purpose flour: Used to coat the shrimp, helping the panko breadcrumbs adhere better.

Panko breadcrumbs: These Japanese-style breadcrumbs give the shrimp their signature crunch.

Eggs: Beaten to create a sticky layer that helps the panko stick to the shrimp.

Salt: Enhances the natural flavors of the shrimp and the coating.

Black pepper: Adds a subtle kick of heat to the coating.

Vegetable oil: Used for deep frying, ensuring the shrimp cook evenly and become perfectly crispy.

When coating the shrimp, ensure each piece is thoroughly covered in the flour mixture before dipping into the beaten eggs. This helps the panko breadcrumbs adhere better, resulting in a crispier texture. Additionally, avoid overcrowding the deep fryer; frying in small batches ensures even cooking and prevents the oil temperature from dropping too much.

• shrimp - Substitute with chicken tenders: Chicken tenders can mimic the texture and absorb the flavors well, making them a good alternative for those who do not consume seafood.

• all-purpose flour - Substitute with rice flour: Rice flour provides a lighter and crispier coating, which is often used in Asian cuisine for frying.

• panko breadcrumbs - Substitute with crushed cornflakes: Crushed cornflakes offer a similar crunch and texture to panko breadcrumbs, making them a suitable alternative.

• beaten eggs - Substitute with buttermilk: Buttermilk can help the coating adhere to the shrimp (or substitute) and adds a slight tangy flavor.

• salt - Substitute with soy sauce: Soy sauce can add a depth of umami flavor and saltiness, enhancing the overall taste of the dish.

• black pepper - Substitute with white pepper: White pepper has a slightly different flavor profile but can provide the same level of spiciness and heat.

• vegetable oil - Substitute with peanut oil: Peanut oil has a high smoke point and a neutral flavor, making it ideal for deep frying.

• Allow the shrimp to cool completely before storing. This helps prevent condensation, which can make the coating soggy.
• Place the cooled shrimp in a single layer on a baking sheet lined with parchment paper. This prevents them from sticking together.
• Transfer the baking sheet to the freezer and freeze the shrimp for about 1-2 hours, or until they are solid. This step is known as flash freezing.
• Once the shrimp are frozen, transfer them to a resealable freezer bag or an airtight container. Be sure to label the bag or container with the date.
• When ready to reheat, preheat your oven to 375°F (190°C). Place the frozen shrimp on a baking sheet lined with parchment paper.
• Bake the shrimp for 10-15 minutes, or until they are heated through and crispy. You can also reheat them in an air fryer at 350°F (175°C) for 5-7 minutes.
• For best results, avoid microwaving the shrimp as it can make the coating soggy.

• Preheat your oven to 375°F (190°C). Place the leftover shrimp on a baking sheet lined with parchment paper. Bake for about 10 minutes, or until they are heated through and crispy.

• Use an air fryer for a quick and efficient method. Preheat the air fryer to 350°F (175°C). Arrange the shrimp in a single layer in the basket. Heat for 3-5 minutes, shaking the basket halfway through to ensure even reheating.

• For a stovetop method, heat a non-stick skillet over medium heat. Add a small amount of vegetable oil to the pan. Once the oil is hot, add the shrimp and cook for 2-3 minutes on each side until they are warmed through and crispy.

• If you prefer using a microwave, place the shrimp on a microwave-safe plate lined with a paper towel. Cover with another paper towel to absorb excess moisture. Microwave on medium power for 1-2 minutes, checking halfway to avoid overcooking. Note that this method may not retain the crispiness as well as others.

• Deep fryer: Used to heat the oil to the precise temperature needed for frying the shrimp.

• Mixing bowl: Used to combine the flour, salt, and pepper.

• Tongs: Essential for safely removing the shrimp from the hot oil.

• Paper towels: Used to drain excess oil from the fried shrimp.

• Measuring cups: Used to measure the flour, panko breadcrumbs, and oil accurately.

• Whisk: Used to beat the eggs until they are well combined.

• Plate: Used to hold the shrimp after they are coated with panko breadcrumbs and before frying.

• Thermometer: Used to ensure the oil reaches and maintains the correct temperature.

• Tray: Used to organize the shrimp before and after frying.

• Knife: Used to devein and peel the shrimp if not pre-prepared.

Prepare ingredients in advance: Measure and set out all ingredients before starting to cook.

Use a deep fryer: A deep fryer maintains a consistent temperature and cooks shrimp evenly.

Batch process: Coat all shrimp in flour mixture, then eggs, and finally panko breadcrumbs before frying.

Preheat oil: Ensure the oil is at the right temperature before you start frying.

Drain properly: Use a wire rack instead of paper towels to drain excess oil for a crispier texture.