Description
Japanese-Style Deep-Fried Shrimp, or Ebi Fry, is a crispy and delicious dish featuring shrimp coated in a light batter and panko breadcrumbs. It’s perfect for any occasion, offering a satisfying crunch and delicate shrimp flavor. This dish is often paired with a refreshing dipping sauce or salad, bringing a taste of Japan right to your kitchen.
Ingredients
Scale
- 1 pound medium shrimp, peeled (tails left on) and deveined
- ½ teaspoon salt
- ½ teaspoon ground black pepper
- ½ teaspoon garlic powder
- 1 cup all-purpose flour
- 1 teaspoon paprika
- 2 large eggs, beaten
- 1 cup panko crumbs
- 1 quart vegetable oil for frying
Instructions
- Prep the Shrimp: Rinse and pat dry the shrimp. Season with salt, black pepper, and garlic powder.
- Set Up Breading Station:
- In one bowl, mix flour and paprika.
- In another bowl, beat the eggs.
- In a third bowl, place the panko crumbs.
- Coat the Shrimp: Dip each shrimp into the flour mixture, followed by the egg wash, then coat it with panko crumbs. Ensure the coating is even.
- Heat the Oil: Heat vegetable oil in a deep pan over medium-high heat, reaching 350°F (175°C).
- Fry the Shrimp: Add shrimp in batches, frying until golden brown and crispy (about 2-3 minutes per side).
- Drain and Serve: Place shrimp on a wire rack to drain excess oil. Serve immediately with your favorite dipping sauce.
Notes
- For extra crispiness, use cold water when preparing the batter.
- Fry in small batches to maintain the oil temperature.
- You can serve with a creamy cucumber shrimp salad for a refreshing side.
- Prep Time: 15 minutes
- Cook Time: 6 minutes
- Category: Appetizer, Main Course
- Method: Deep frying
- Cuisine: Japanese
Nutrition
- Calories: 300 kcal
- Sugar: 1 g
- Sodium: 500 mg
- Fat: 15 g
- Saturated Fat: 2 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 25 g
- Fiber: 2 g
- Protein: 18 g
- Cholesterol: 160 mg
Keywords: Japanese, Deep-Fried, Shrimp, Ebi Fry, Crispy Shrimp, Panko, Appetizer, Main Course