Real Recipes From Real Home Cooks ®

sam's panko crusted fried shrimp with tartar sauce

(1 rating)
Blue Ribbon Recipe by
Sammie Allen
Salisbury, NC

The secret to this recipe is to use Panko bread crumbs with your flour and only use egg whites as an egg wash. When you use egg yolks, your batter is too heavy and you lose the delicate flavor of the shrimp. The tartar sauce is simple and easy to make. This recipe is for two people, plan on 6-8 shrimp per person. Make plenty of tartar sauce. Your friends and family will love this recipe. Enjoy!

Blue Ribbon Recipe

Easy to prepare, this fried shrimp could be a light meal or a snack. The batter coats the shrimp wonderfully. Once fried to a golden brown, the batter is crunchy with the perfectly cooked shrimp inside. Don't skimp on the sprinkle of salt once everything is fried. The balance of flavors in the homemade tartar sauce is spot on. Perfect for dipping the fried shrimp.

— The Test Kitchen @kitchencrew
(1 rating)
yield 2 -3
prep time 30 Min
cook time 20 Min
method Deep Fry

Ingredients For sam's panko crusted fried shrimp with tartar sauce

  • 1 lb
    16-20 count fresh shrimp
  • 24 oz
    canola oil
  • 1 c
    all-purpose flour
  • 1 1/2 c
    Panko bread crumbs
  • 8 oz
    egg whites, (I buy the 100% egg whites in the carton)
  • 1 tsp
  • 1/2 tsp
  • 1 c
  • 1/2 c
    well drained dill pickle relish or chopped dill pickles
  • 1 tsp
    dill weed
  • 1/4 tsp
    celery seed
  • 1/2 tsp
    Worcestershire sauce
  • 1/4 tsp
    each salt and pepper
  • 2 tsp
    lemon juice (optional)

How To Make sam's panko crusted fried shrimp with tartar sauce

  • Tartar sauce in a bowl.
    Combine all tartar sauce ingredients.
  • Refrigerating tartar sauce in a stainless steel bowl.
    Refrigerate for 1 hour in a stainless steel bowl. (The stainless steel bowl reduces the refrigerator time by 1 hour.) Makes about 1 2/3 cups. Great with any kind of seafood.
  • Cleaned shrimp in a bowl.
    Thaw (if frozen), peel, and devein your shrimp. You can run warm water over the shrimp frozen in water. It only takes 8-10 minutes to thaw the shrimp. I'm all about cutting your prep time. You can freeze fresh shrimp in water for up to 6 months. When I was young, my summers were spent on the Outer Banks of NC. We use to freeze fish and seafood in water using milk cartons.
  • Cutting the shells off the shrimp.
    Tip: One trick I have learned about deveining shrimp is to use a pair of kitchen scissors and, with the shell on the shrimp, cut down the back of the shrimp. Take the shell off, pull the vein out, and wash the shrimp. From the freezer and ready to cook, 15 minutes. Now that's some beautiful shrimp ready to cook.
  • Egg whites in a bowl, seasoned flour in a bag.
    In a plastic slider bag, mix Panko, flour, salt, and pepper. Pour egg whites into a bowl.
  • Heating oil in a Dutch oven.
    Pour oil into a small deep fryer and heat to 350 degrees.
  • Dredging shrimp in egg whites.
    Dredge shrimp in egg whites.
  • Coating shrimp with flour mixture.
    Shake in the plastic bag with flour mixture. Shake excess flour off of shrimp
  • Dropping shrimp into hot oil.
    Drop shrimp into the fryer. Do not crowd the fryer with shrimp. It's better to cook 8-9 shrimp at a time.
  • Frying the shrimp.
    Fry until golden brown (about 3 - 4 minutes).
  • Shrimp draining on a wire rack.
    Place shrimp on a wire rack or plate with a paper towel to drain. Sprinkle with salt while shrimp are hot.
  • Fried shrimp on a platter with tartar sauce in a bowl.
    Serve with tartar sauce and lemon wedges.