Japanese Style Deep Fried Shrimp

When I made these Japanese Style Deep Fried Shrimp, the kitchen smelled like crispy tempura and warm oil.
Each shrimp turned golden and light, with that perfect crunch when you bite in.
I remember dipping them in sauce and feeling like I was at my favorite Japanese restaurant.

These shrimp are crispy, tender, and so easy to make.
They’re perfect for dinner, parties, or when you crave something fried and flavorful.

Let’s fry them up together—you’ll love how light and delicious they are.

Why You’ll Love This Recipe

• Restaurant Quality at Home: Create the same crispy shrimp you’d find at Japanese restaurants.
• Extra Crunchy: Panko breadcrumbs give a lighter, crispier coating than regular breadcrumbs.
• Quick and Easy: Ready in under 30 minutes from start to finish.
• Perfect for Any Meal: Works as an appetizer, main dish, or even in sushi rolls.
• Budget Friendly: Uses simple ingredients you probably already have.

What You Need to Know Before You Start

Prep Time & Cook Time:

• Prep Time: 15 minutes
• Cook Time: 10 minutes
• Total Time: 25 minutes

Servings: This recipe makes enough for 4 people as a main dish or 6-8 people as an appetizer. Double the recipe easily for larger gatherings.

Difficulty: Easy enough for beginners. The breading process is simple once you get the hang of it.

Required Kitchen Tools

• Deep pot or deep fryer
• Three shallow bowls for breading station
• Tongs or fork
• Paper towels
• Cooking thermometer
• Wire rack

Ingredients for Japanese Style Deep Fried Shrimp

Here’s what you’ll need to make this crispy dish (exact measurements are in the recipe card below):

• Shrimp: Large or jumbo shrimp work best. Fresh or frozen both work well.
• Salt: Seasons the shrimp from the inside out.
• Black Pepper: Adds a subtle warmth to complement the shrimp.
• Garlic Powder: Brings savory depth to the coating.
• Flour: Creates the first layer that helps everything stick.
• Paprika: Adds color and a mild sweet flavor to the coating.
• Eggs: Acts as the glue between flour and panko.
• Panko Crumbs: Japanese breadcrumbs that create the signature crispy texture.
• Vegetable Oil: For frying. Choose an oil with a high smoke point.

Variations for Japanese Style Deep Fried Shrimp

• Spicy Version: Add cayenne pepper or chili powder to the flour mixture.
• Coconut Twist: Mix shredded coconut with the panko for a tropical flavor.
• Herb Infused: Add dried herbs like parsley or dill to the panko crumbs.
• Sesame Coating: Mix white or black sesame seeds into the panko for added crunch and flavor.
• Lighter Option: Bake at 425°F for 12-15 minutes instead of frying, flipping halfway through.

How to Make Japanese Style Deep Fried Shrimp Step-by-Step Instructions

1. Prepare the Shrimp

Clean and devein the shrimp if not already done. Pat them completely dry with paper towels. Leave the tails on for easier handling and presentation.

2. Season the Shrimp

Sprinkle the shrimp with salt, black pepper, and a pinch of garlic powder. Let them sit for 5 minutes.

3. Set Up Your Breading Station

Place three shallow bowls in a row. In the first bowl, mix flour, paprika, and a pinch of salt. In the second bowl, beat the eggs until smooth. In the third bowl, add the panko crumbs.

4. Bread the Shrimp

Take each shrimp and coat it first in flour, shaking off excess. Dip it into the egg, letting extra drip off. Finally, press it into the panko crumbs, coating all sides. Place breaded shrimp on a plate.

5. Heat the Oil

Pour vegetable oil into a deep pot until it’s about 3 inches deep. Heat to 350°F. Use a thermometer to check the temperature.

6. Fry the Shrimp

Carefully place 4-5 shrimp into the hot oil. Don’t overcrowd the pot. Fry for 2-3 minutes until golden brown, turning once halfway through. Remove with tongs and place on a wire rack or paper towels.

7. Keep Warm and Serve

If cooking in batches, keep finished shrimp warm in a 200°F oven until all are done.

Serving and Decoration

How to Serve Japanese Style Deep Fried Shrimp

This crispy shrimp works perfectly with:

• Traditional Style: Serve with tonkatsu sauce or Japanese mayo for dipping.
• With Rice: Place over steamed white rice with a side of vegetables.
• In Rolls: Use as filling for sushi rolls or rice paper wraps.
• Bento Box: Pack with rice, pickled vegetables, and fruit for lunch.
• Salad Topping: Add to a fresh green salad with Asian dressing.
• Garnish: Add lemon wedges, sliced scallions, or sesame seeds on top.

Storing Japanese Style Deep Fried Shrimp

• Fresh Cooked: Best eaten right away while still hot and crispy.
• Refrigerator: Store leftovers in an airtight container for up to 2 days. The coating will soften.
• Reheating: Reheat in a 375°F oven for 8-10 minutes to restore some crispiness. Avoid the microwave as it makes the coating soggy.
• Freezing: Not recommended as the texture changes significantly when frozen and reheated.

Tips and Tricks for Success

• Dry Shrimp Completely: Moisture prevents the coating from sticking properly.
• Keep One Hand Dry: Use one hand for wet ingredients and one for dry to avoid clumpy fingers.
• Don’t Skip the Flour: The flour layer helps the egg stick better.
• Press Panko Firmly: Make sure the panko sticks well by pressing it onto the shrimp.
• Check Oil Temperature: Too hot and the coating burns. Too cool and the shrimp get greasy.
• Work in Batches: Overcrowding lowers oil temperature and results in soggy shrimp.
• Double Coat for Extra Crunch: Dip in egg and panko twice for an even thicker coating.

Nutrition

Note: Nutritional values are approximate and may vary based on specific ingredients used.

Japanese Style Deep Fried Shrimp FAQs