Crispy Panko Shrimp
Healthier, crispy panko shrimp. Lightly battered and made in the air fryer or skillet. Ready in under 20 minutes. The perfect crispy meal.
Servings: 4
Equipment
- air fryer or large skillet
Ingredients
- 1 lb raw shrimp, thawed
- 2 eggs, whisked *see notes
- ⅓ cup all purpose flour
- 1½ cups panko breadcrumbs *more as needed
- 1 tsp salt
- 1 tsp garlic powder
- ½ tsp paprika
- ½ tsp dried dill
- ½ tsp dried basil
- 3 Tbsp olive oil *see notes!
Instructions
- Clean and prepare shrimp, pat the shrimp nice and dry with paper towel. Add shrimp to a medium bowl. In a small bowl, combine the salt, black pepper, paprika, garlic, onion powder, basil, dill. Pour into the shrimp bowl and mix well. Pat dry the shrimp with a paper towel and then season it with the spice mixture. Mix well.
- Slowly add in flour. Mix shrimp and keep adding the flour until shrimp is evenly coated without clumps. Shrimp sizes vary so the flour amount can vary slightly.
- In a medium bowl, whisk the eggs well. Add Panko to a separate bowl or plate. Shake excess flour off shrimp and dredge into egg mixture. Shake excess egg mix off. Roll the shrimp around in panko. Make sure it's heavily coated for extra crispy goodness
- The more panko breadcrumbs you use, the crispier the shrimp will be.
- Add shrimp to the air fryer (if using. Skillet instructions are below). Spritz the shrimp with oil and cook on 350º for 7-8 minutes. Let the shrimp cool for one minute and serve over salad or with tartar sauce. If using a skillet, add 1/4 cup of avocado or vegetable oil to a skillet. Heat oil on medium/high heat. Working quickly add the shrimp laying flat onto the skillet. Cook on medium for about 3-4 minutes each side. Panko crust should be browned. Transfer shrimp to a paper towel to soak up excess oil. Serve and enjoy.
Notes
*you can also use just 2 egg whites to cut some calories as well.
*avocado oil will also work well. Only use if you are cooking in a skillet and not air frying.
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the microwave, skillet or air fryer for just a minute or two.
For tartar sauce. You can make your own with 1/3 cup mayo, 2 Tbsp pickle juice and 3 tbsp chopped pickles. Mix a pinch of salt and pepper to taste.
Nutrition
Serving: 0.25cup of shrimps | Calories: 393kcal | Carbohydrates: 56g | Protein: 21g | Fat: 9g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.02g | Cholesterol: 245mg | Sodium: 1495mg | Potassium: 187mg | Fiber: 2g | Sugar: 0.2g | Vitamin A: 350IU | Vitamin C: 1mg | Calcium: 81mg | Iron: 1mg