Crispy Panfried Panko Shrimp

Crispy, crunchy shrimp are within reach – without a deep fryer – with this easy recipe.

  • Minutes Prep Time
  • Minutes Total
  • 4 Recipe Yield
  • In shallow dish, stir together flour, salt and red pepper. In another shallow dish, place eggs. In another shallow dish, place bread crumbs.
  • Pat shrimp dry with paper towels. Coat shrimp with flour mixture. Dip into eggs; coat well with crumb mixture.
  • In 12-inch skillet, heat oil over medium-high heat. Add shrimp in a single layer; immediately reduce heat to medium. Cook 3 to 6 minutes, turning once, until shrimp are pink and coating turns golden brown. Serve with remaining ingredients.
  • For an earthier flavor, add 1 teaspoon smoked paprika to the flour mixture. Most fresh shrimp at grocery stores have been frozen and thawed already, so buying frozen shrimp is often a better choice.


  • 1/4 cup all-purpose flour
  • 1/2 teaspoon salt
  • 1/8 teaspoon ground red pepper (cayenne)
  • 2 eggs, beaten
  • 3/4 cup Progresso™ plain panko crispy bread crumbs
  • 12 uncooked jumbo shrimp (3/4 lb), thawed if frozen, peeled (with tails left on), deveined
  • 3 tablespoons vegetable oil
  • 1 lemon, halved
  • Chopped fresh chives, if desired
  • Tartar sauce or marinara sauce, if desired

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