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Crispy Lemon Panko Fried Shrimp – Light, Golden & Irresistible

Crispy Lemon Panko Fried Shrimp

Czarryy
Crispy, golden shrimp coated in seasoned panko breadcrumbs and served with fresh lemon wedges. Light, crunchy, and irresistibly flavorful — this restaurant-worthy dish is ready in minutes.
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Prep Time 10 minutes
Cook Time 10 minutes
Course Appetizer, Main Dish
Cuisine American, Coastal-Inspired
Servings 4
Calories 410 kcal

Equipment

  • Large heavy-bottomed pot or Dutch oven
  • Deep-fry thermometer
  • Slotted spoon or tongs
  • Three shallow bowls
  • Paper towel-lined plate

Ingredients
  

  • 6–8 cups vegetable oil (for frying)
  • 2 large eggs, beaten
  • ½ cup all-purpose flour
  • 1 teaspoon smoked paprika
  • ½ teaspoon garlic powder
  • 1½ cups panko breadcrumbs
  • 1 pound extra-large shrimp (16–20 count), peeled and deveined
  • Sea salt and freshly ground black pepper, to taste
  • ¼ cup chopped fresh parsley
  • 1 lemon, cut into wedges

Instructions
 

  • Heat the Oil
    Pour vegetable oil into a large pot to a depth of about 2 inches. Heat to 350°F (175°C).
  • Prepare the Breading Station
    In one shallow bowl, beat eggs and season lightly with salt and pepper.
    In a second bowl, combine flour, paprika, and garlic powder; season with salt and pepper.
    In a third bowl, add panko breadcrumbs and season lightly.
  • Coat the Shrimp
    Rinse shrimp and pat dry, leaving a slight amount of moisture so coating adheres.
    Dredge each shrimp in the flour mixture, then dip into the beaten egg, letting excess drip off. Finish by pressing gently into panko to fully coat.
  • Fry Until Crisp
    Fry shrimp in small batches (8–10 at a time) until golden brown, about 1 minute per batch. Transfer to a paper towel-lined plate to drain. Repeat until all shrimp are fried.
  • Serve
    Arrange shrimp on a platter and garnish with parsley and lemon wedges. Serve immediately while hot and crisp.

Notes

Pro Tips & Variations

  • Choose the right shrimp size: For best texture, use extra-large (16–20 count) or larger. Adjust cook time slightly for smaller shrimp.
  • Oil temperature matters: Keep oil at 350°F for even, golden results — too cool and shrimp absorb oil; too hot and they’ll burn.
  • Add citrus flavor: Zest a lemon into the panko for extra brightness.
  • Make it spicy: Add cayenne or crushed red pepper to the flour mixture for heat.
  • Serve with dips: Try aioli, tartar sauce, or a honey-sriracha mayo.
Keyword crispy shrimp, fried seafood, golden panko coating, lemon shrimp, panko fried shrimp