📝 About This Recipe
Transform fresh shrimp into the ultimate kid-friendly finger food with this ultra-crispy, golden-brown recipe. Designed for little hands and picky palates, these shrimp are coated in a seasoned panko crust that provides a satisfying crunch without being heavy. It’s a nutritious, protein-packed alternative to frozen nuggets that brings a touch of coastal flair to your family dinner table.
🥗 Ingredients
The Shrimp
- 1 pound Large Shrimp (peeled, deveined, and tails removed for safety)
- 1/2 cup All-purpose flour (for the initial dusting)
- 1/2 teaspoon Salt (fine sea salt)
- 1/2 teaspoon Garlic powder
The Crispy Coating
- 2 large Eggs (beaten well)
- 1.5 cups Panko breadcrumbs (Japanese-style for extra crunch)
- 1/4 teaspoon Paprika (mild/sweet for color)
- 1 teaspoon Dried parsley (finely rubbed)
- 2 tablespoons Parmesan cheese (finely grated)
For Frying
- 1/2 cup Vegetable oil (or enough to cover the bottom of the pan by 1/4 inch)
Sweet & Zesty Dip
- 1/3 cup Mayonnaise (full fat preferred)
- 1 tablespoon Honey
- 1 teaspoon Lemon juice (freshly squeezed)
- 1/2 teaspoon Yellow mustard (for a tiny tang)
👨🍳 Instructions
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1
Pat the shrimp completely dry using paper towels. This is the most important step to ensure the breading sticks and doesn't slide off.
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2
Set up a breading station with three shallow bowls. In the first bowl, whisk together the flour, salt, and garlic powder.
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3
In the second bowl, crack the eggs and whisk them thoroughly until no streaks of white remain.
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4
In the third bowl, combine the panko breadcrumbs, paprika, dried parsley, and grated Parmesan cheese. Mix well with a fork.
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5
Dredge a few shrimp at a time in the flour mixture, shaking off any excess so only a thin coating remains.
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6
Dip the floured shrimp into the egg wash, ensuring every nook and cranny is moistened.
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7
Place the shrimp into the panko mixture. Press the breadcrumbs firmly onto the shrimp with your fingers to create a thick, even crust.
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8
Place the breaded shrimp on a wire rack or a clean plate and let them rest for 5-10 minutes. This helps the coating set.
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9
While the shrimp rest, whisk together the mayonnaise, honey, lemon juice, and mustard in a small ramekin to create the dipping sauce.
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10
Heat the vegetable oil in a large non-stick skillet over medium-high heat. To test if it's ready, drop a single breadcrumb in; if it sizzles immediately, you're ready to cook.
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11
Carefully place the shrimp in the hot oil in a single layer. Do not overcrowd the pan; cook in two batches if necessary.
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12
Fry for 2-3 minutes per side until the breading is a deep golden brown and the shrimp inside is opaque and pink.
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13
Use a slotted spoon to transfer the shrimp to a plate lined with paper towels to drain any excess oil.
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14
Serve immediately while hot and crunchy alongside the sweet honey-lemon dip.
💡 Chef's Tips
Use the 'one-hand' rule: use your left hand for dry ingredients and your right hand for wet ingredients to avoid 'club hand' fingers. If the panko starts to get soggy in the bowl, discard it and use a fresh batch of breadcrumbs. For an even healthier version, you can air fry these at 400°F (200°C) for 8 minutes, flipping halfway through. Ensure the shrimp are fully thawed if using frozen; otherwise, the moisture will ruin the crispiness. Add a pinch of lemon zest to the panko mixture for an extra pop of brightness.
🍽️ Serving Suggestions
Serve with a side of steamed broccoli 'trees' for a healthy green balance. Pair with baked sweet potato fries for a colorful and vitamin-rich meal. Offer a small bowl of mild fruit salsa (mango or peach) for an adventurous dipping alternative. A cold glass of apple juice or sparkling water with a lemon slice makes for a refreshing drink pairing. Stuff them into small toasted slider buns with a leaf of lettuce for 'Shrimp Po'Boy' sliders.