Pan-Fried Shrimp

Pan-Fried ShrimpRecipe
Photo: Kiyoshi Togashi; Styling: Sarah Smart
Shrimp are coated in a thin tempura-style batter and dredged in a breadcrumb coating before they're cooked to pump up the crunch.


Serves 4 (serving size: about 4 1/2 ounces shrimp)
Total time: 25 Minutes

Recipe from

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Recipe Time

Hands-on: 25 Minutes
Total: 25 Minutes

Nutritional Information

Calories 435
Fat 23.1 g
Satfat 2 g
Monofat 13.6 g
Polyfat 6.5 g
Protein 30.2 g
Carbohydrate 22.8 g
Fiber 0.9 g
Cholesterol 252 mg
Iron 4.3 mg
Sodium 610 mg
Calcium 52 mg


1 cup panko (Japanese breadcrumbs)
1 tablespoon finely chopped fresh flat-leaf parsley leaves
1/4 teaspoon kosher salt
3 1/2 ounces rice flour (about 3/4 cup)
2 1/4 ounces all-purpose flour (about 1/2 cup)
1/2 teaspoon baking soda
12 ounces chilled pilsner beer
6 tablespoons canola oil, divided
1 1/2 pounds peeled, deveined large shrimp


1. Combine the first 3 ingredients in a shallow baking dish; toss to combine. Weigh or lightly spoon rice flour and all-purpose flour into dry measuring cups; level with a knife. Combine flours and baking soda in a large bowl, stirring with a whisk. Gradually add beer, stirring with a whisk until smooth.

2. Heat a large skillet over medium-high heat. Add 3 tablespoons oil to pan; swirl to coat. Dip half of shrimp in batter; shake off excess. Dredge shrimp lightly in panko mixture. Place shrimp in a single layer in pan, and cook for 2 1/2 minutes on each side or until golden brown. Remove shrimp from pan; drain on paper towels. Repeat procedure with the remaining oil, shrimp, batter, and panko mixture.