Description
This Japanese-Style Deep-Fried Shrimp recipe, also known as Ebi Fry, is a delicious and crispy dish perfect for any occasion. Made with panko breadcrumbs and tender shrimp, this quick and easy recipe is sure to become a family favorite.
Ingredients
- Shrimp (12 large, peeled and deveined): Large shrimp provide a juicy, flavorful bite, and the tails are left on for presentation. Pat the shrimp dry before breading to ensure a crispy coating.
- For the best texture, choose large or jumbo shrimp. If you want a bit more crunch, consider using breaded shrimp with tails for easier handling.
- Panko Breadcrumbs (1 ½ cups): Panko gives the shrimp a light, crispy coating that’s much airier than traditional breadcrumbs. You can toast the panko for extra flavor and texture.
- Panko breadcrumbs are essential for achieving the perfect crispy texture. If unavailable, you can make homemade breadcrumbs, but they won’t be as light.
- All-Purpose Flour (½ cup): Flour helps the batter stick to the shrimp, creating a base layer that holds the breadcrumbs in place.
- Sift the flour to remove any lumps, ensuring a smooth and even coating on the shrimp.
- Eggs (2, beaten): The beaten eggs act as the glue that holds the panko breadcrumbs to the shrimp. A well-beaten egg mixture will ensure an even coating.
- For an egg-free version, you can substitute the eggs with a slurry made of water and cornstarch.
- Salt and Pepper (to taste): Seasoning the shrimp with salt and pepper before breading adds flavor and brings out the natural sweetness of the shrimp.
- Add other spices like garlic powder or paprika for extra flavor in the breading mixture.
- Vegetable Oil (for frying): A neutral oil with a high smoke point, such as vegetable or canola oil, is necessary for frying the shrimp to crispy perfection.
- Make sure to maintain the oil temperature at around 350°F (180°C) to prevent greasy or burnt shrimp.
- Lemon Wedges (for serving): A squeeze of lemon adds a refreshing brightness to the rich, crispy shrimp.
Instructions
- Prepare the Shrimp: Peel and devein the shrimp, leaving the tails on. Pat them dry with a paper towel to remove excess moisture, which will help the breading stick better.
- Making small slits on the underside of the shrimp will prevent them from curling up during frying.
- Set Up the Breading Station: Set up three bowls—one with flour, one with beaten eggs, and one with panko breadcrumbs. Season the flour with salt and pepper. Toast the panko lightly for extra crispiness.
- Toasting the panko breadcrumbs gives them a golden color and adds even more crunch to the shrimp.
- Coat the Shrimp: Dredge each shrimp in flour, shaking off the excess. Dip into the beaten eggs, then press into the panko breadcrumbs, coating each shrimp thoroughly. Place the breaded shrimp on a plate and repeat with the remaining shrimp.
- Make sure the panko sticks well to the shrimp by pressing gently but firmly when coating.
- Heat the Oil: Heat about 2 inches of vegetable oil in a deep skillet or pot to 350°F (180°C). The oil is ready when a piece of panko dropped into it sizzles and turns golden in about 15 seconds.
- Use a deep-fry thermometer to maintain the correct oil temperature throughout the cooking process.
- Fry the Shrimp: Carefully lower the shrimp into the hot oil in small batches. Fry for 2-3 minutes, turning occasionally, until the shrimp are golden brown and crispy. Remove from the oil and drain on a paper towel-lined plate.
- Frying in small batches prevents the oil temperature from dropping, ensuring the shrimp remain crispy and don’t absorb excess oil.
- Serve: Arrange the fried shrimp on a platter with lemon wedges. Serve hot with your favorite dipping sauce, such as tonkatsu or tartar sauce.
- For an authentic presentation, serve with shredded cabbage and steamed rice for a full meal.
Notes
This Japanese-Style Deep-Fried Shrimp, or Ebi Fry, is a crowd-pleaser that’s perfect for any occasion, from a casual family dinner to a special celebration. The secret to achieving the perfect crispy texture lies in the panko breadcrumbs, which create a light and airy coating. For best results, use large shrimp, and make sure they are well-dried before breading. Toasting the panko breadcrumbs before frying adds an extra layer of crispiness and enhances the flavor. When frying, maintain the oil temperature at 350°F (180°C) to ensure the shrimp cook evenly and don’t become greasy. This dish pairs beautifully with a variety of dipping sauces, such as tartar sauce, tonkatsu sauce, or a simple soy sauce and wasabi mixture. Serve the fried shrimp with a side of shredded cabbage, steamed rice, or miso soup for a full Japanese-inspired meal. If you have leftovers, reheat them in the oven to retain the crispy texture, as microwaving will make the breading soggy. This dish can also be made healthier by baking the shrimp instead of frying, though frying gives the best results.
- Prep Time: 15 min
- Cook Time: 10 min
- Category: Appetizer, Main Course
- Method: Deep Frying
- Cuisine: Japanese
Nutrition
- Serving Size: 3-4 shrimp
- Calories: 320
- Sugar: 1 g
- Sodium: 700 mg
- Fat: 15 g
- Saturated Fat: 2 g
- Unsaturated Fat: 10 g
- Trans Fat: 0g
- Carbohydrates: 30 g
- Fiber: 2 g
- Protein: 20 g
- Cholesterol: 180 mg
Keywords: Japanese-Style Deep-Fried Shrimp, Ebi Fry, Fried Shrimp Recipe, Easy Japanese Shrimp Recipe