How to Fry Cooked Shrimp with Panko
Learn how you can deep fry cooked shrimp with Panko breadcrumbs in a cast iron dutch oven.
Servings 4
Equipment
- Cast Iron Dutch Oven
- Thermometer to track the oil temperature
Ingredients
- 1 pound cooked shrimp
- 1 - ½ cups all-purpose flour
- 3 egg beaten
- 2 cups Panko bread crumbs
- kosher salt to taste
- 1 quart canola, vegetable, or peanut oil for frying
Instructions
Thawing the Shrimp
- Place the bag of shrimp into cold water until thawed. Or if you are in a hurry put the shrimp into a colander and run cold water on the shrimp until it thaws completely.
- At this point I like to remove the tails so I am not wasting my breading on them but you can leave them if you wish.
Breading the Shrimp
- Next I place the flour, beaten egg, and Panko bread crumbs (w/cayenne to taste) into 3 separate containers. The shrimp is then placed, one at a time, into the flour, then the egg, and then into the Panko.
- Make sure you don’t drip egg into the Panko or soon you will have a bunch of small Panko balls.
Deep Frying
- Set your oven to it's lowest setting. This is to keep the fried shrimp warm while you are finishing them all up.
- Heat your oil to 350 degrees and slowly drop the shrimp in. Don't add too many as this can reduce the oil temperature.
- Cook for 1-2 minutes or until golden brown and delicious.
- Place the shrimp on plate with paper towel or on a rack on a sheet pan with newspaper or paper towel underneath. This is so you can wick away excess oil. Salt to taste
- Place the cooked shrimp into the oven to keep warm until you are done frying.