Cooking With Bliss

  • Recipes
  • Recipe Index
  • Dessert Recipes
  • How To
menu icon
go to homepage
  • About
  • Recipe Index
  • Grilling Recipes
    • Email
    • Instagram
    • Pinterest
  • search icon
    Homepage link
    • About
    • Recipe Index
    • Grilling Recipes
    • Email
    • Instagram
    • Pinterest
  • ×
    Home » Recipes » Seafood Recipes

    Easy Cajun Panko Fried Shrimp

    Modified: Jun 9, 2025 · Published: Jul 17, 2022 by Cree · This post may contain affiliate links · Leave a Comment

    Jump to Recipe

    If you’ve never had panko fried shrimp tossed in a Cajun spice blend, you're in for a treat. These fry up golden and juicy with the kind of crispy coating that rivals your favorite seafood spot. They’re easy to make, big on flavor, and perfect for dipping in Cajun Jalapeno Tartar Sauce or Cajun Remoulade.

    close up image of panko fried shrimp with lemon garnish.

    To be honest, shrimp should be a staple ingredient in your freezer because of its versatility and quick cooking time. Having these on hand has gotten me out of a bind many times during busy weeknights when I needed to get dinner on the table pretty quickly.

    This recipe is easy to make and the crisp crunchy texture makes this panko shrimp recipe over the top delicious.

    Jump to:
    • Ingredient Notes
    • Cree's Top Tips
    • How to Make Panko Fried Shrimp
    • What to Serve with Panko Fried Shrimp
    • Store and Reheat
    • FAQs
    • 📖 Recipe

    Ingredient Notes

    Here are a few important notes to consider.

    • Shrimp: Large or extra-large shrimp work best. I like to leave the tails on for presentation (especially if you're serving these panko shrimp as an appetizer), but that’s totally up to you.
    • Cajun Seasoning: Instead of listing out all the individual spices, I use my signature Cajun mix. It’s smoky, savory, and brings just the right heat without overpowering the shrimp.
    • Panko Breadcrumbs: For that extra-crispy crunch. Panko gives a lighter, airier texture than regular breadcrumbs.

    Cree's Top Tips

    1. Always remove the black digestive tract from each shrimp and discard.
    2. It's important to dry the shrimp completely before seasoning and dredging if not the seasoning will not adhere to the shrimp.
    3. Use a cooking oil that has a high smoking point, for example, grape-seed oil, vegetable oil, avocado oil, or canola oil.
    4. The oil needs to be hot but not super hot to the point that it begins to burn. Use a cooking thermometer and allow the oil to reach 350 degrees F if necessary.
    5. Feel free to use any frying pan, but a cast iron skillet or Dutch oven is my favorite for frying and sauteing.
    6. Prep all the shrimp/dredge and place them on a baking sheet FIRST before pan-frying it will go faster.
    7. Pay attention and do not overcook (see recipe card below for detailed instructions on this panko fried shrimp recipe).
    8. Pan fry in batches if necessary DO NOT OVERCROWD the skillet.

    How to Make Panko Fried Shrimp

    • De-vein the shrimp by cutting a small slit and removing the black digestive tract that runs lengthwise along the underbelly and top of shrimp.
    • Rinse under cold water and lay on top of layers of paper towels to absorb all the moisture.
    • Make an assembly station and dredge each shrimp through flour, whisked eggs, and panko crumbs (IN THAT ORDER).
    three bowls for dredging bowl 1 is flour, bowl 2 egg wash, bowl 3 panko.
    • Place shrimp on baking sheet after dredging.
    over head shot of raw panko coated shrimp on baking sheet.
    • Add cooking oil to skillet and when hot, add shrimp and cook for 3 minutes then flip and cook for an additional 2 minutes.
    • Remove shrimp from skillet and place on baking sheet lined with paper towels to absorb any excess oil.
    baking sheet lined with paper towels and panko fried shrimp on top.
    • Serve these panko fried shrimp with your favorite dipping sauce.
    over head view of panko fried shrimp in oval platter.

    What to Serve with Panko Fried Shrimp

    Serve these panko fried shrimp alongside your favorite dipping sauce for dunking those crispy golden beauties. Of course, french fries, or these Crispy Oven Roasted Baby Potatoes, Herb Garlic Mashed Potatoes, would be amazing too. You can never go wrong with a Fresh Spring Mix Salad.

    Store and Reheat

    To store, place in a ziploc bag or airtight container with lid and place in the fridge for up to 2 days.

    To reheat, simply place the leftover panko fried shrimp on a baking sheet lined with foil or without foil and place into a 375 degree preheated oven until shrimp are just warm. Do not cook too long in the oven.

    FAQs

    Can fried shrimp be reheated?

    Yes, place shrimp on a baking sheet lined with foil or without foil and place in a 375 degree preheated oven until shrimp are warmed throughout. It may take 7 to 10 minutes.

    Are fried shrimp deveined?

    Fried shrimp SHOULD always be deveined. This is done by cutting a small slit along the underbelly and top of the shrimp. Then removing the black digestive tract. The digestive tract can also appear white.

    Should you use raw shrimp or cooked shrimp when frying?

    Always use raw shrimp when frying, sauteing, grilling or broiling. In fact, I do not recommend purchasing precooked shrimp from the market. Precooked shrimp could possibly contain bacteria or viruses that could potentially make you sick.

    How long do you fry shrimp?

    Shrimp should be fried just for a few minutes depending on the size of the shrimp. If not, they will become tough and taste rubbery. For this recipe, pan frying the shrimp for 5 minutes was perfect (3 mins on one side flip and fry for an additional 2 mins on the other side).

    📖 Recipe

    panko fried shrimp in oval platter with dipping sauce.

    Easy Cajun Panko Fried Shrimp

    By Cree
    Easy Cajun Panko Fried Shrimp
    Fried shrimp made with panko and seasoned in a flavorful Cajun spice blend are next level delicious. They're cooked perfectly and have the ultimate crispy crunchy outer coating.
    4.75 from 4 votes
    Print Recipe Pin Recipe SaveSaved!
    Prep Time: 15 minutes minutes
    Cook Time: 15 minutes minutes
    Calories: 294kcal
    Easy Cajun Panko Fried Shrimp

    Equipment

    • Cast iron skillet or other frying pan
    • Paring knife (used to de-vein shrimp)
    • Baking sheet (for prepped and coated shrimp)
    • Foil paper (for lining baking sheet for easy cleanup)
    • Paper towels (used for drying shrimp)

    Ingredients 

    • 2 lbs raw shrimp (for this recipe large size would be great. Frozen raw shrimp are perfectly fine.)
    • 1 cup all purpose flour
    • 3 eggs (whisked )
    • 1-½ cups panko crumbs
    • 2 tablespoon Cajun seasoning (homemade or store brand)
    • 2 teaspoon kosher salt
    • ½ cup grape-seed oil (or other oil with a high smoke point. depending on size of pan, feel free to add more oil if needed.)

    Instructions

    • Line a baking sheet with foil paper then a layer of paper towels on top of the foil paper. The foil paper is used for easy cleanup. Set aside.
    • Create your assembling station: 1 bowl with flour; 1 bowl with eggs that have been whisked, 1 station with panko crumbs. Set aside.
    • If the shrimp are frozen, you will need to defrost them first.
    • If shrimp are already defrosted, use a paring knife to de-vein shrimp. Cut a slit along the underbelly and top of shrimp and remove the black digestive tract. You may also notice a thick white digestive tract.
    • After the shrimp are de-veined, rinse under cold water then lay them on the prepared baking sheet in a single layer so the paper towels can absorb the moisture. Place additional paper towels on the top of the shrimp and gently press to absorb any excess moisture.
    • Remove all paper towels including those that were used to line the baking sheet and discard.
    • Add the Cajun seasoning and kosher salt and toss until all shrimp are coated.
    • Meanwhile, pour cooking oil into skillet and place over medium to high heat and allow the oil to get hot (should be 350 degrees). The oil will shimmer when it's hot. Use a meat thermometer, if necessary to check the temperature of the oil.
    • Now, coat each shrimp: 1) coat the shrimp in flour, 2) dip shrimp into egg mixture, 3) coat with panko crumbs. **Make sure you really coat the shrimp with the panko crumbs use your hands to completely cover the shrimp and gently pat the panko into the shrimp** REPEAT until all shrimp are completely coated.
    • After coating each shrimp, place back on lined baking sheet.
    • Pan fry each shrimp, one side for 3 minutes, using tongs, flip and pan fry the other side for 2 minutes. DO NOT OVERCROWD THE SKILLET, WORK IN BATCHES.
    • Remove shrimp from oil and place on a separate baking sheet lined with clean paper towels to absorb any excess oil. Repeat until all have been pan fried.
    • Serve with your favorite dipping sauce or make crispy shrimp tacos.

    Video

    Notes

    • Always remove the black digestive tract from each shrimp and discard.
     
    • It's important to dry the shrimp completely before seasoning and dredging.
     
    • Use a cooking oil that has a high smoking point, for example grape-seed oil, vegetable oil or canola oil (I prefer grape-seed oil).
     
    • The oil needs to be hot but not super hot to the point that it begins to burn use a cooking thermometer and allow the oil to reach 350 degrees F if necessary.
     
    • Feel free to use any frying pan but a cast iron skillet is my favorite for pan-frying and sauteing.
     
    • Create an assembly station for yourself, for example, you will need 1 mixing bowl for FLOUR, 1 mixing bowl for PANKO CRUMBS, 1 mixing bowl for WHISKED EGGS, 1 baking sheet for the PREPPED SHRIMP.
    • Prep all the shrimp/dredge and place them on a baking sheet FIRST before pan-frying.
     
    • Pay attention and do not overcook (see recipe card below for detailed instructions).
     
    • Pan fry in batches if necessary DO NOT OVERCROWD the skillet.

    Nutrition

    Calories: 294kcal | Carbohydrates: 21g | Protein: 6g | Fat: 21g | Saturated Fat: 3g | Polyunsaturated Fat: 13g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 82mg | Sodium: 845mg | Potassium: 116mg | Fiber: 2g | Sugar: 1g | Vitamin A: 1268IU | Vitamin C: 1mg | Calcium: 30mg | Iron: 2mg

    Nutrition Disclaimer

    Nutritional information is an estimate provided by an online nutrition calculator. For the most accurate results, we recommend calculating the nutritional information using the specific ingredients and brands you use.

    Tried this Recipe? Don’t forget to give this recipe a Star Rating and Leave a Comment below- I’d love to hear from you.
    QR Code

    More Seafood Recipes

    • Close-up image of golden, crispy Southern fried fish in a bowl lined with parchment paper, ready to serve.
      Southern Fried Fish (Crispy and Golden)
    • Creamy baked Cajun crab dip in a cast iron skillet, fresh from the oven, with a slice of French bread for dipping.
      Creamy Cajun Crab Dip (Baked and Tastes Like Actual Crab)
    • Overhead shot of golden brown crab cakes with crispy edges, plated with smoky jalapeño tartar sauce in a small dipping bowl. Crab cakes are arranged in front of dipping sauce.
      Pan Fried Crab Cakes That Don't Fall Apart (Southern-Style)
    • Louisiana BBQ Shrimp on a white plate garnished with fresh thyme.
      Easy Louisiana BBQ Shrimp (Done in 30 Minutes)
    4.75 from 4 votes (4 ratings without comment)

    Thanks for visiting! Please feel free to leave a comment Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    This site uses Akismet to reduce spam. Learn how your comment data is processed.

    HEY, I'M CREE

    I’m excited to share all things food from my perspective while bringing together Southern, Cajun, and Soul food with a modern vibe so if we haven't met.

    more about me here!

    Cree’s Top Southern & Cajun Picks

    • close up of seafood gumbo in a white bowl
      Easy Seafood Gumbo Recipe
    • seafood boil in pan garnished with lemon lemon and parsley
      Cajun Seafood Boil
    • Close-up shot of Cajun Chicken Stew in a white bowl.
      Cajun Chicken Stew Without Roux
    • panko fried shrimp in oval platter with dipping sauce.
      Easy Cajun Panko Fried Shrimp

    Reader's Favorites

    • london broil that has been cooked in oven served on a bluish gray dinner plate
      Best Way to Cook London Broil
    • smothered turkey wings in a white baking dish next to a striped napkin.
      Smothered Turkey Wings in the Oven
    • seared shrimp on oval platter garnished with parsley
      How to Cook Frozen Shrimp
    • oven baked chuck roast recipe in cast iron skillet with potatoes and broccoli
      Oven Baked Chuck Roast (Tender, Easy, Full of Flavor)
    Image showing where Cooking With Bliss was featured.

    Footer

    ↑ back to top ↑

    Quick Links

    About

    Contact

    Browse Recipes

    Privacy Policy

    Accessibility Policy

    Website Disclaimer

    Website Terms of Use

    Purchase Policies

    Recipes by Ingredients

    Chicken

    Beef

    Seafood

    Turkey Recipes

    Southern Cooking (A First Look)

    The Heart and Soul of Southern Cooking

    The Heart and Soul of Soul Food

    The Flavor-Packed World of Cajun and Creole Cooking

    5-Minute Holy Trinity Hack

    Copyright © 2025 Cooking With Bliss. All rights reserved.

    Rate This Recipe

    Your vote:




    A rating is required
    A name is required
    An email is required

    Recipe Ratings without Comment

    Something went wrong. Please try again.