Photo: Kiyoshi Togashi; Styling: Sarah Smart
Hands-on Time
25 Mins
Total Time
25 Mins
Serves 4 (serving size: about 4 1/2 ounces shrimp)

Shrimp are coated in a thin tempura-style batter and dredged in a breadcrumb coating before they're cooked to pump up the crunch.

How to Make It

Step 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.

Step 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.

Ratings & Reviews

Fun & delicious

May 07, 2016
Absolutely yummy. I tried onions, but shrimp work best. A little setup, then easy. Enjoying it again soon :)

naanny's Review

January 24, 2013
Really good. This is a family favorite. I do eat some them from the pan!

karenwilliams44's Review

September 15, 2012

GailMayer's Review

August 26, 2012
OMG good. I doubled the salt in the panko breading but otherwise no changes. Hard not to eat them as they came out of the pan.