Ingredients
450 g (1 lb) jumbo shrimp, peeled and deveined (tails left on)
1 cup all-purpose flour
2 large eggs, beaten
1½ cups panko breadcrumbs
Salt and black pepper, to taste
½ tsp garlic powder
Vegetable oil, for frying
Lemon wedges, for serving
Finely shredded cabbage, for serving
Tartar sauce or tonkatsu sauce, for dipping
Instructions
Pat the shrimp dry with paper towels. Season lightly with salt, black pepper, and garlic powder.
To help the shrimp stay straight while frying, make a few shallow cuts along the underside and gently press them flat.
Coat each shrimp in flour, shaking off the excess.
Dip into the beaten eggs.
Cover evenly with panko breadcrumbs, pressing gently so they stick well.
Heat oil to 170–175°C (340–350°F).
Fry the shrimp in small batches for 2–3 minutes per side, or until golden brown and crispy.
Transfer to a wire rack or paper towels to drain excess oil.
Serve immediately with shredded cabbage, lemon wedges, and your favorite dipping sauce.
💡 Tips
Use panko breadcrumbs for the crispiest texture.
Don’t overcrowd the pan, or the oil temperature will drop.
Serve with steamed rice, miso soup, or a fresh salad for a complete Japanese-style meal.
Serves: 4 people
Preparation time: 20 minutes
Cooking time: 10 minutes