Panko Shrimp, Photo Credit: Pippa Biddle

I don’t eat a lot of fried food and when I do, it better be superb. These shrimp and crunchy on the outside and perfectly cooked on the inside. They are quick, easy, and can be used as part of a main or as an appetizer with dipping sauces. I served them with some sautéed bok choy and peanut noodles. Best part is, there are only 4 steps between opening up the shrimp and popping them into your mouth.

Panko Shrimp

Shrimp, peeled but tail left on (I recommend 5 per person for a main)

Egg

Panko bread crumbs

Canola Oil

Sesame Oil

Salt and Pepper

1. Put egg, flour, and panko crumbs into individual bowls large enough to dip shrimp into. Season each with salt and pepper. 
2. Pour canola oil into saucepan until it is about 1/3″ deep. Add 2 tbsp sesame oil. Place over medium/high heat.
3. Dip shrimp into flour first, and then egg, and finally panko before placing right into oil. Repeat with all remaining shrimp. This may have to be done in a few batches depending on number of shrimp.
4. Flip shrimp using a slotted spoon until they are golden brown and the tails have turned bright pink. Turn down heat if the oil starts to burn.
5. Remove golden brown shrimp from the oil with the slotted spoon and transfer to a tray lined with paper towels to drain.
6. Serve as soon as possible!