Panko Crusted Shrimp

  • serves 4
Christine Cushing
Christine Cushing


128 Ratings
Directions for: Panko Crusted Shrimp


Seasoned flour, for dredging

3 eggs, beaten

3 Tbsp milk (45 ml)

2 Tbsp of parsley, chopped (30 ml)

1 cup Panko bread crumbs (250 ml)

24 jumbo shrimp, shelled, de-veined, tail on

4 cup olive oil, for frying (1000 ml)

½ cup plum sauce (125 ml)

1 Tbsp horseradish (15 ml)


1. Add flour to a bowl or shallow baking dish. Beat together the eggs, milk, parsley in bowl. Put panko in another shallow dish. Dredge the shrimp first in the flour then in the egg mixture and finally coat in panko mixture.

2. Pour oil into a heavy-bottomed skillet and heat. Begin adding the coated shrimp in batches of 6 into the hot oil. Fry shrimp until golden, about 1 to 2 minutes. Transfer to plate line with paper towel.

3. Stir plum sauce and horseradish together in a small bowl.

4. Serve shrimp with the plum sauce and horseradish mixture.

See more: Dinner, Party Favourites, Shellfish, Appetizer, Rice/Grain, New Year


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