Crispy Panko Fried Shrimps: A Festive Appetizer

Your go-to appetizer for parties, gatherings, and weekend cravings — with the perfect golden crunch.

In the UAE, the demand for quick, elegant appetizers is only growing — especially during the festive season when home cooks, food lovers, and party planners are on the lookout for easy, crowd-pleasing recipes. As a food stylist working in this vibrant culinary scene, crispy fried shrimps have always been one of my favourite dishes to style and develop. They cook fast, photograph beautifully, and bring that irresistible restaurant-style crunch straight to your home table.

This recipe is trending for a reason: it’s simple, flavourful, and designed with one secret ingredient that makes all the difference — Panko breadcrumbs. These light, airy flakes give the shrimps a crisp texture that doesn’t turn soggy. It’s a staple in my kitchen and a must-have for anyone who enjoys modern, clean, crunchy frying. Fried shrimp is one of those timeless crowd-pleasers — simple to make, effortlessly elegant, and always the first platter to disappear. The beauty lies in the contrast: crisp, golden coating on the outside, tender, juicy shrimp inside, and the punch of two sauces that balance heat, sweetness, and creaminess.

Whether you’re hosting a dinner, building a grazing board, planning a festive menu, or just craving something delicious for the weekend, this dish fits every mood perfectly.

Ingredients

For the crispy shrimps:

Shrimps, cleaned and deveined 500 g
All-purpose flour 1 cup
Panko breadcrumbs (the secret to the crunch) 1 cup
Eggs (beaten) 2
Garlic powder 1 tsp
Paprika 1 tsp
Black pepper ½ tsp
Salt to taste
Oil for frying

Spicy Mayo:

Mayonnaise ½ cup
Sriracha 1–2 tbsp
Lemon juice 1 tsp

Sweet Chilli Sauce:

Store-bought or homemade

Method

Pat the shrimps dry — this helps the coating adhere and ensures a crisp finish. Set up three shallow bowls: Flour mixed with garlic powder, paprika, salt & pepper, beaten eggs, and Panko breadcrumbs
Dip each shrimp in this order: Flour → Egg → Panko.
Press the crumbs lightly so the coating holds well. Heat the oil over medium heat. Fry in batches for 2–3 minutes until golden, crisp, and cooked through.
Remove and place on a rack or paper towel. Stir together the spicy mayo ingredients. Serve both sauces in small bowls for easy dipping.