I could have easily eaten every single one of these Sesame and Panko Crusted Fried Shrimp! Delicious & crispy bites of tender shrimp! A great appetizer, starter or even a lunch. Serve them with your favourite dipping sauces for the full on shrimp experience.
I’m always on the hunt for great shrimp recipes and ideas. And if you love Shrimp (like I do), you’re gonna’ need to give these a try soon. Crispy fried perfection! And don’t forget there are so many other shrimp recipes like the Spiced Honey Lime Shrimp and the Chili Lime Shrimp & Avocado Bites, so good!
In the meantime, let’s live in and that a look at these little bites.
And if you love this shrimp recipe, you need to check out my Fried Calamari. They are delicious!
What we’re using to make our Sesame and Panko Crusted Fried Shrimp
Getting a visual on what you need, always makes any recipe look less daunting. Frying shrimp is so easy and I would say anyone can do it successfully keeping just a few things in mind.
What kind of shrimp are we using
I always buy raw shrimp in their shells in the frozen section. I peel and clean them at home. And you want to use big shrimps for this recipe.
Time to get cooking
In large bowl, combine the panko bread crumbs, sesame seeds, salt and pepper. Whisk together to combine. Full measurements are listed in the recipe at the end of the post.
In a separate bowl, whisk the eggs. Yes, I know there is only one egg pictured above, but in the end I used two and it’s in the recipe below.
Before we continue, let’s have a closer look at the shrimp. Okay, I buy my shrimp raw and in their shells from the frozen section. Which means I peel and clean them at home. You can do it this way or if you prefer, you can by the ready to go ones in the freezer. In this first picture you will see what a shrimp looks like de veined. You literally run a small sharp knife down the back and then can just remove the insides, which will be black. Sorry, I don’t have that to show you today.
After you have cleaned them, if using ones in their shells, pat them dry.
Time to coat the shrimp
You can just toss all the shrimp in the beaten egg at once. Then just give them a toss around to make sure they are all coated. Then pick one out by the tail and press it into the bread crumb mixture. Firmly press it all over to get an even coating on the shrimp. Keep repeating until you have coated all the shrimp.
Time to fry the shrimp
Now that you’ve coated all those shrimp, time to get frying. I used sunflower oil to fry these and I find it give a good flavour as well as reaching a good frying point. These are not deep fried, they are shallow fried. Which means I just put enough oil in the pan to completely coat the bottom and go up the side of the pan about 1/2 inch or so.
Try to use a heavy bottomed frying pan or skillet. This will make for more even heating the oil. I set the pan to the highest heat and then reduce it a small bit just before adding the shrimp. These will cook very quickly, so keep a close eye on them.
These cooked in about 1 1/2 minutes per side. That’s just three minutes cooking time. So, cook until golden and crisp on one side then flip and continue cooking. Remove and drain on paper towels.
You can see how golden they here! I cooked these in two batches as I didn’t want to crowd the pan. You may need to add a bit more oil to the second batch. If doing this, bring it back up to heat before adding more shrimp. It won’t take as long to bring it up to temperature as the first batch because you are adding oil to already hot oil. Make sense?
Don’t like frying and want to bake these instead
No problem! If you want to bake them, preheat the oven to 400 degrees F. Arrange all the shrimp on a large baking tray and bake for around 5 – 8 minutes or until they are cooked through. Note: They won’t be as crispy but they will still have a crunch and be delicious.
What dipping sauces should I serve with my Sesame and Panko Crusted Fried Shrimp
Honestly, this list is as long as your arm or even longer. Pictured here is store bought sweet and spicy chili sauce. I thought it was delicious. You can play around and make your own dip or just pop a lid!
And…
Can these be prepared in advance
Yes, absolutely! It’s a must if you’re planning a party or just don’t want to be fussing at the last minute. You can prepare them up to the final preparation step, pop them in the fridge and then cook when you are ready. I don’t recommend pre cooking them and reheating them though. You will dry out the shrimp.
And that’s a Wrap For Today
And before I sign off, I know it’s Tuesday and I promised a new recipe for Monday. Things are just so crazy busy trying to figure out that new site. It’s a lot of work…help! But I’ll get there. Target date for going live is March 1st. I’m crossing all my fingers for that. But I’ve said it out loud so hold me to it!
In the meantime, I going to try my hardest to get three new recipes out a week. And later this week, Friday, I’ve got something really special coming your way. But before that, tomorrow, I’ve got something really easy that we’re all familiar with and you’re probably going to say “Why”….hahaha! Check back!
Have a great Tuesday and go find and Aldi! Happy cooking!
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Get the recipe!
Sesame and Panko Crusted Shrimp
Ingredients
- 32 shrimp large, peeled and cleaned
- 1 1/2 Cups Panko bread crumbs
- 3 Tablespoons sesame seeds
- 2 Eggs beaten
- 1 Teaspoon salt
- 1/2 Teaspoon black pepper
- 3/4 Cup vegetable oil more if needed
Instructions
- Clean and de vein shrimp, if using ones with the shells on. Pat dry and set aside.
- In a medium sized bowl, combine the bread crumbs, sesame seeds, salt and pepper. Stir to combine.
- In a separate bowl, whisk the two eggs.
- Toss all the shrimp into the beaten eggs. Take them out by the tail and dip them in the bread crumb mixture. Press firmly to be sure to coat well. Repeat for all shrimp and place on a clean plate.
- Add the vegetable oil to a large heavy bottomed skillet set over high heat. After the oil is up to temperature after about 3 – 5 minutes, add one shrimp to see if it is sizzles. If it’s smoking reduce heat a little. Shrimp will sizzle when ready to cook. Cook each side for about 1 1/2 minutes. Then flip and cook other side for 1 1/2 minutes. Shrimp will be golden and crisp. Remove and drain on paper towels. Repeat for any remaining shrimp and add extra oil if needed.
- Best served immediately with your favourite dipping sauces.
*A note on times provided: appliances vary, any prep and/or cook times provided are estimates only.
Notes
Thanks for stopping by and come back soon!
