Easy 20-Minute Lemon Panko Shrimp Recipe

by | Nov 5, 2023 | Dinner | 0 comments

Hello, fellow food enthusiasts! Today, I’m excited to share a recipe that’s close to my heart and perfect for seafood lovers: Lemon Panko Shrimp. This dish is not only mouthwateringly delicious but also incredibly easy to prepare. So, let’s dive into the details!

Lemon Panko Shrimp

Understanding Shrimp Sizes

Before we begin, let’s talk about shrimp sizes. Shrimp are sold by count per pound, and their size terms can be a bit confusing. Here’s a quick guide:

  • Jumbo (11-15 per pound)
  • Extra-large (16-20 per pound)
  • Large (21-30 per pound)
  • Medium (31-35 per pound)
  • Small (36-45 per pound)
  • Mini or Salad Shrimp (smaller than 45 per pound)

For this recipe, we’ll be using extra-large shrimp (16-20 count). If you’re using frozen shrimp, remember to thaw, rinse, and pat them dry first.

Ingredients and Prep

Prep Time: 10 minutes
Cook Time: 10 minutes
Serves: 4


  • Vegetable oil for frying (6-8 cups)
  • 2 large eggs
  • 1/2 cup all-purpose flour
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon garlic powder
  • 1 ½ cups panko breadcrumbs
  • 1 pound extra-large shrimp, peeled and deveined
  • 1/4 cup fresh parsley, chopped
  • 1 lemon, sliced into wedges
  • Sea salt and black pepper, to taste

Cooking Steps

Step 1: Heat the Oil for the Lemon Panko Shrimp

First, heat your vegetable oil in a large pot to 350°F.

Step 2: Prepare the Breading Station

Set up three shallow bowls. In the first, whisk the eggs, seasoning them with salt and pepper. In the second, combine the flour, paprika, and garlic powder. Add the panko breadcrumbs to the third bowl. Don’t forget to season both the flour mixture and the breadcrumbs!

Step 3: Breading the Shrimp

Rinse your shrimp under cold water and pat them dry. Coat each shrimp in the flour mixture, then dip in the beaten eggs, and finally, dredge them in the panko breadcrumbs. Press them lightly in the panko to ensure a good coat.

Step 4: Frying

Fry the shrimp in batches, about 8-10 at a time, until golden-brown (roughly 1 minute per batch). Drain the excess oil by placing the fried shrimp on a paper towel-lined plate.

Step 5: Serve and Enjoy

Serve your crispy shrimp on a large plate, garnished with fresh parsley and lemon wedges.

Lemon Panko Shrimp

Crispy Lemon Panko Fried Shrimp

Discover how to make Crispy Lemon Panko Fried Shrimp – a simple, delicious seafood dish perfect for any occasion. Easy, quick, and irresistibly tasty!
Print Pin Rate
Course: Main Course
Cuisine: American
Keyword: shrimp, lemon, panko, 30 minutes or less
Prep Time: 10 minutes
Cook Time: 10 minutes
Servings: 4 people
Calories: 274kcal


  • 6 cups vegetable oil for frying (can be 6 to 8 cups)
  • 2 large eggs
  • ½ cup all-purpose flour
  • 1 tsp smoked paprika
  • ½ tsp garlic powder
  • 1 ½ cups panko breadcrumbs
  • 1 lb extra-large shrimp peeled and deveined
  • ¼ cup fresh parsley chopped
  • 1 lemon sliced into wedges
  • 1 dash sea salt to taste
  • 1 dash pepper to taste


  • eat the vegetable oil in a large pot to 350˚F.
  • Prepare the breading station: Whisk the eggs in a shallow dish. Season generously with salt and pepper, to taste. In a second shallow bowl, whisk  the flour, paprika and garlic powder, to combine. In a third shallow bowl, add the panko breadcrumbs. Season the flour mixture and the panko generously with salt and pepper, to taste.
  • Rinse shrimp under cold running water and lightly pat dry. A small amount of moisture will help the coating stick to the shrimp.
  • Dredge each shrimp into the flour mixture first, making sure both sides are nicely coated. Next dip into the beaten eggs coating both sides.  Allow excess egg mixture to drip off shrimp.  Lastly, finish by dredging in the panko breadcrumbs. Lightly press the shrimp when dredging in the panko so the breadcrumbs will stick. 
  • Working in batches and with no more than 8-10 shrimp at a time, fry the panko shrimp until nicely golden-brown, approximately 1 minute per batch. Transfer shrimp to a paper towel-lined plate to drain the excess oil. Continue frying until all the shrimp are done. 
  • Serve shrimp on a large serving plate and top with fresh parsley and lemon wedges. Enjoy!


Testing Note: This recipe was tested using uncooked peeled deveined extra-large shrimp (16-20 count). Shrimp are sold at the seafood counter by the approximate number per pound, and since size designation has not been standardized, it is best to use the count per pound as a guide. The fewer shrimp per pound, the larger they are. Larger shrimp can be labeled as “U 10” meaning under 10 per pound or labeled as “Colossal” which is typically also under 10 per pound. As a good rule of thumb Jumbo = 11-15, Extra-large = 16-20, Large = 21-30, Medium 31-35, Small 36-45 and Mini or Salad Shrimp is anything smaller. When using frozen shrimp, be sure to thaw, rinse and pat dry before using.


Calories: 274kcal | Carbohydrates: 33g | Protein: 24g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.02g | Cholesterol: 236mg | Sodium: 855mg | Potassium: 298mg | Fiber: 3g | Sugar: 2g | Vitamin A: 907IU | Vitamin C: 19mg | Calcium: 133mg | Iron: 3mg


And there you have it – a simple, yet delectable Lemon Panko Shrimp dish that’s sure to impress. Whether you’re hosting a dinner party or just craving some seafood, this recipe is a perfect choice. Enjoy your cooking adventure!

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