Vegan Cuts

Crunchy Fried Shrimp Dinner

Living in East Texas, there’s plenty of All-You-Can-Eat Catfish joints.  I believe it’s a state law to have one catfish restaurant in every East Texas town.  However, the closest “seafood” restaurant is 40 minutes away and it’s Red Lobster…
If you can’t say anything nice, don’t say anything at all.

Mix that with my newest food item to explore, Panko bread crumbs, and I have a new post.  Now, I said “new” but it’s only new to me.  When it comes to picking up on the newest fancy, I’m as slow as a June bug walking through Molasses Swamp.

As for the bread crumbs, my girlfriend Kim told me Panko was the best ever.  So naturally, I had to buy a couple of bags.  Honestly, I don’t know of all the different ways to use them, yet.  The first thing I could think of was fried shrimp.  In fact, it’s all Panko shows us on the back of it’s bag.

I’m trusting that the more experienced Panko users in this congregation will not hesitate to speak out and guide me onto to other delicious recipes.


  • 1/2 pound shrimp, shelled & deveined
  • 1/4 cup flour
  • 1 egg + 1 tablespoon water, beaten
  • 1/2 bag of Panko bread crumbs
  • enough oil to cover the bottom of pan

Dredge the all shrimp in the flour.  One by one, shake off any extra flour from a shrimp.  Wet the shrimp in the egg-water.  Roll the shrimp, coating evenly, in the bread crumbs.  Set aside on large plate.  Repeat.

Using a fry pan or cast iron skillet, cover the bottom of the pan with oil. Heat over medium-high heat.  Cook shrimp on each side until crust in golden brown, up to a minute on each side.  It doesn’t take long at all to cook the shrimp, so don’t walk away from the pan.

Move the shrimp to a foil envelope lined with a paper towel and keep closed to keep the heat in.  Serve with roasted oven fries & onions and YOU’RE READY TO CHOW DOWN!




Did you see these?

  • Kristen

    Oh wow – this looks right up my alley! Yum!

  • Jill

    Hey Kristen! How are you?

  • Shawna

    I love to use Panko to bread my chicken “planks” for Chicken Parm and I also LOVE to use it to bread my thin cut pork loin (boneless) and fry like CFSteak. So delicious, crispy and light! I’ve also used it in place of breadcrumbs in stuffings…..Things with just a teeny bit of stuffing….Like mushrooms etc….Sometime dry, store-bought bread crumbs are like eating sawdust…panko just doesn’t have that *cough* sawdust “feel”….LOL :)

    • Jill

      LOL! Thank you for the tips, Shawna. I was thrilled to see the Panko brand bread crumbs in my grocery store. Now I don’t have to drive all the way into Dallas to get them.

  • Vane

    Hello from Venezuela!, i just made this recipe and let me say IT WAS DELICIOUS!Thank you very much for this awesome idea :)