Better than fried and a healthier alternative, this sheet-pan baked Panko Shrimp recipe brings you perfect little crispy-tender bites of perfection. Served with a spicy aioli and peppery arugula, a lovely light meal or appetizer.
And if you’re looking for more quick light shrimp dinner ideas, don’t miss my recipe for Quick Pan Seared Chimichurri Shrimp.
This post was originally published May of 2011 and updated July 2021, with new photos and step by step instructions.
Why Panko Makes Shrimp So Crispy
I’m pretty much convinced that panko bread crumbs are the perfect breading for almost anything. Light and crunchy, Panko is a perfect partner for sweet tender shrimp.
Panko is made from crustless white bread and stays crispy because it’s “air-pocketed”. It’s jagged structure allows moisture to escape quickly resulting in a lighter crispier crust that doesn’t get soggy.
What You Can Expect From This Recipe
- Who Is It For: Shrimp Lovers will be very pleased with this easy appetizer or light lunch. And it’s for anyone who is looking for an crispy oven baked shrimp recipe rather than a pan-fried version
- Why You’ll Love It: Using this oven-baked method, the end result is a light, crispy, golden crunchy coating, a texture you’ll swoon over. Baking Panko Shrimp is a no-fail solution to frying. Shrimp stays tender and moist snuggled inside the egg battered, panko-flour coating. Using a sheet pan means easy clean-up.
- How To Make It: Using the “standard breading procedure” shrimp are dipped in flour, then egg whites and then pressed in Panko bread crumbs. Then placed on an oiled baking sheet and baked until crispy.
All you need for a side dish is some peppery arugula simply tossed with lime juice and olive oil, and nestled along side the shrimp, it’s a super easy partner.
I think I could have eaten about 200 of these shrimp, I must say it’s a very happy little meal.
Let’s take a look.
Table of contents
Ingredients You’ll Need
- Panko Bread Crumbs Readily found on the baking aisle of the grocery store, panko is an item that should be a regular in your pantry.
- All Purpose Flour
- Egg Whites used to bind the flour and panko mixture to the shrimp
- Kosher Salt Always cook with Kosher salt. It’s said that sea salt simply sits on the food without penetrating and seasoning properly. Keep sea salt on the table and use for adjusting flavors after its cooked.
- New Mexico Red Chile Powder to add an earthy depth of “just right” spicy flavor to the overall seasoning of the shrimp.
- Oil: Canola oil is recommended here. It has a higher smoke index which will brown the shrimp quicker. Using olive oil will take longer to get hot, leaving the shrimp sitting a bit longer before they start to brown. And may cause them to become soggy and less crisp.
- Shrimp: Peeled and deveined and tail left intact preferred. You’re dipping those shrimp and the tails will serve you well as a tool for this process.
- Arugula: Peppery arugula will serve as base for the shrimp. But don’t treat it as a garnish. Tossed with lime juice and olive oil, this is a nice easy side dish for the shrimp and dip.
- Jalapeno Lime Aioli (recipe below)
Ingredient Swaps
- Chile Powder: Use a pure chile powder rather than a chili powder blend. If you don’t have New Mexico Chile Powder, use medium heat Ancho in its place.
- Bread Crumbs: Use unseasoned bread crumbs in place of Panko. A good choice is Pepperidge Farm fine ground crumbs found on the baking aisle.
- Greens: Use any baby lettuce mix in place of Arugula.
- Flour: If you’d like to make this gluten free, use a gluten free flour in place of the all-purpose flour.
Step By Step, How To Make Panko Breaded Baked Shrimp
- Step 1: Preheat oven to 425 degrees. Add three tablespoons canola oil to a baking sheet. Using a spatula, or tilt the pan side to side to spread the oil to cover the bottom.
- Step 2: Using the standard breading procedure, dip shrimp in flour and shake off excess. Then dip in the egg whites, letting excess egg white drip off. Then press into the panko bread crumbs to coat both sides of the shrimp. Place the breaded shrimp on the oiled baking sheet. When placing shrimp on the pan to bake, press them in oil, then turn to coat other side, adding more oil to pan if necessary to coat all shrimp. Set slightly apart in pan. Bake for 8 minutes, then turn shrimp and baked 5 more minutes, or until golden brown.
- Step 3: While the shrimp are baking, make the Arugula Lime Salad. In a bowl toss arugula with 2 tablespoon olive oil and juice of one lime. Add salt and pepper to taste and mix well.
- Step 4: Make the Jalapeno Aioli. Mix 1 cup mayonnaise with 1 large chopped jalapeno. About ¼ cup. Add the juice of one lime, ¼ cup chopped cilantro and salt and pepper to taste. Stir until well blended. Full Jalapeno Aioli recipe.
Which Shrimp To Use
- Wild: I’m an avid cheerleader for Wild Caught Shrimp. You’ll be getting shrimp that tastes like shrimp. As opposed to farm raised that brings inferior quality and flavor.
- Size: Purchase 16 – 20 count Jumbo shrimp to make this Panko shrimp recipe easier to manage.
- Frozen or Fresh? Living in Colorado, I’m under the impression that any shrimp offered to us in the fresh seafood counter has been previously frozen. With that said, purchase shrimp from the counter, or purchase frozen shrimp in bags. To thaw frozen shrimp, thaw in the refrigerator overnight. This will keep it from getting watery or soggy. Once thawed, pat the shrimp dry before proceeding with the recipe.
- Butterfly and Tail On: You don’t have to, but I like to butterfly the shrimp. Just make a cut along the back side of the shrimp deep enough without cutting through. This will allow for more surface area for the Panko to crisp. And leave that tail on. It’s your tool for dipping.
Dipping Sauces
In keeping with my recipe offerings of rustic Colorado Comfort food, I’ve chosen to serve this along side a nice dollop of jalapeno lime kissed mayonnaise. Here are some other dipping sauce ideas:
- Southwestern: Try Panko shrimp with my recipe for New Mexico Hatch Green Chile Sauce.
- Citrus: Shrimp and citrus make a great pairing. Try this with Lemon Aioli.
- Traditional: An old timey traditional dipping sauce for seafood is Marie Rose Sauce. Give it a try.
Dip each shrimp individually and savor every bite.
Tips For Success
- Lighten it Up: If you’re looking to reduce fat calories in the Jalapeno Aioli, try mixing half non-fat Greek Yogurt and half reduced fat mayonnaise.
- Change it Up: Want to get rid of the spicy Jalapeno Aioli? Try a lemony shrimp dip. Switch out the jalapeno for 2 Tablespoons fresh lemon juice, ½ teaspoon sugar and 1 teaspoon Dijon Mustard. Just mix with the mayo for a lemony dipping treat.
- Pair it Up: An off-dry Riesling is a good choice for spicy food lovers.
- Simple it up: Purchasing deveined and shelled shrimp makes this Panko Shrimp is a breeze to make.
Storage and Reheating
- Refrigerator: Store any leftover Panko shrimp in a sealed container in the refrigerator for up to three days.
- Freezer: Freeze individual shrimp separated on a baking sheet. Then you can place them in a storage container without them sticking together. They will keep in the freezer for up to three months. Thaw overnight in the refrigerator before reheating.
- Reheating: An air fryer is the best piece of equipment to reheat the shrimp and keep them nice and crispy. Just a brief reheat, as to not overcook. A 400 degree oven, for just a few minutes will work well here.
FAQ’s
Follow the 3-Step Standard Breading Procedure when coating the shrimp. Yes, it’s a thing and I learned it in Culinary School. Food is dusted in flour to act as a primer for the egg wash. Egg is the sticky glue that will insure the breading will stick. And finally, the breading. Breading can be anything from bread crumbs, panko, nuts or even corn meal. And always keep one hand dry and clean.
If you’d like to use bread crumbs purchased from store they will work fine for this breaded shrimp recipe.
I’m a firm believer and cheerleader for Wild Caught Shrimp. You’ll be getting shrimp that tastes like shrimp. As opposed to farm raised that brings inferior quality and flavor. Purchase 16 – 20 count Jumbo shrimp to make this breaded shrimp recipe easier to manage.
Crispy Baked Panko Shrimp
I hope you give this simple Panko Shrimp recipe a try. It’s one of those easy peasy recipes big on the flavor and satisfaction scale.
More Popular Shrimp Recipes
And if you’re looking for more baked shrimp recipes, you won’t want to miss this one for Lemon Butter Baked Shrimp. It’s incredible. Looking for more seafood recipes? Visit my category for Seafood Recipes. You’ll find lots of great ideas including the most popular on my site for this broiled halibut recipe: Heavenly Halibut.
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Crispy Panko Shrimp
Ingredients
- For The Breaded Shrimp
- 1 ½ cups panko bread crumbs
- ¾ cup all-purpose flour
- 4 large egg whites lightly beaten
- 4 teaspoons kosher salt divided
- ½ tsp. New Mexico Red Chile Powder or Ancho or Cayenne
- 3 tablespoons canola oil
- 24 peeled and deveined large raw shrimp 16 to 20 per lb., tails on
- For The Arugula Salad
- 4 cups arugula
- 1 ½ Tablespoons fresh lemon juice
- 2 Tablespoons olive oil
- Freshly ground black pepper
- For The Jalapeno Aioli
- 1 cup mayonnaise
- 2 tablespoons fresh lime juice
- 1 large jalapeno pepper diced
- ¼ cup cilantro chopped
Instructions
- Preheat oven to 475°. Pour bread crumbs, flour, and whites into 3 separate shallow bowls. Stir 1 tbsp. salt and the cayenne into bread crumbs and 1 tsp. salt into flour. Lightly beat the egg whites with a fork.
- Pour 3 tablespoons canola oil into a large rimmed baking pan and spread to cover bottom.
- Standard Breading Procedure: Dredge shrimp in flour, shaking off excess; dip in egg whites, letting excess drip off. This is an important step, too much egg white will result in too much panko. You want a thin layer. Then press the shrimp into panko, gently coating each side.
- When placing shrimp on the pan to bake, press them in oil, then turn to coat other side, adding more oil to pan if necessary to coat all shrimp. Set slightly apart in pan.
- Bake shrimp until browned on the bottom, about 8 minutes; then turn over and bake until golden brown all over and opaque but still moist-looking in center of thickest part, 5 minutes longer.
- While shrimp are baking, make the arugula salad and the mayo dipping sauce. Mix arugula with lime juice and remaining 2 tablespoons of the olive oil, and salt and pepper to taste.
- For the Jalapeno Lime Mayo: Mix 1 cup mayonnaise with 1 large chopped jalapeno. About ¼ cup. Add the juice of one lime, ¼ cup chopped cilantro and salt and pepper to taste. Stir until well blended. Link To full https://highlandsranchfoodie.com/jalapeno-aioli/
- Serve shrimp with arugula and and Jalapeno Lime Mayo for dipping.
Notes
- Lighten it Up: If you’re looking to reduce fat calories in the Jalapeno Aioli, try mixing half non-fat Greek Yogurt and half reduced fat mayonnaise.
- Change it Up: Want to get rid of the spicy Jalapeno Aioli? Try a lemony shrimp dip. Switch out the jalapeno for 2 Tablespoons fresh lemon juice, ½ teaspoon sugar and 1 teaspoon Dijon Mustard. Just mix with the mayo for a lemony dipping treat.
- Pair it Up: An off-dry Riesling is a good choice for spicy food lovers.
- Simple it up: Purchasing deveined and shelled shrimp makes this Panko Shrimp is a breeze to make.
Nutrition
Crispy Baked Panko Shrimp …It’s What’s For Dinner
Why Trust My Recipes? I am a Culinary School Graduate and a lifelong student of home cooking. I hope to inspire you try to cook as often as you can. I’ve been cooking for 50 years, and my recipes are tried and true tested and tested and then tested again before published. To read more take a look at my About Page.
I love to use panko, too… these shrimp look so crispy and good!
Ha! Cayenne is completely mandatory at my house too 🙂 This looks great!
Simply beaaauuuuuuuuutiful! Shrimp with the panko crunch and totally non-optional cayenne sounds divine.
Glad to see I have a “non-optional” cayenne friend. 🙂
Panko really is such a godsend, now isn’t it? It gives such a nice crunch to everything! What a delicious meal!
I agree Joanne! 🙂
Oh…I will be making these possibly tonight! I agree PANKO rules! Love the lemon mayo too! YUM!
These look so crispy and succulent! Hard to believe they are baked! Panko is a great coating! Love the added flavor to the mayo.
Oooooh, baking shrimp totally appeals to me!! Same as with grilling- no stinky shrimp kitchen! Love the lemon mayo- I could see how you’d want to eat 200 🙂
When I asked my 98 year old father-in-law why he wasn’t using his usual homemade bread crumbs, he said, “I only panko now.” Maybe we could make a dance out of it – I only panko now.
Great recipe Lea Ann. Love the lemon mayo too. I’m with you on how many I could eat, but it’s going to take a while to bread 200……
Sam
Oh Sam that is priceless. Bless his heart. Love the dance idea – too funny. Yes, breading 200 would be a chore. 🙂
Wow, I love everything about this recipe! Crispy shrimp, lemon mayo. I could eat 200 of them too, Lea Ann. A crispy panko crust is addictive.
I wish I knew where I got this recipe. I’ve had it in my database for over 10 years and have never tried it. Maybe Cooking Light. Anyway, I agree about panko being addictive.
You know you had me at lemon … 😀
My mouth watered when I started reading this, then I clicked over to the fried chicken post and it about did me in! YumMY stuff here, LA. I planted a pretty large patch of arugula and am starting to pick it. Thanks for the idea of using it as a fresh salad side! So going to do this.
I need to blog about it, but most of the time the recipe calls for lemon, I’m using that lemon oil. It’s wonderful. I’m going to post a lamb kbob over arugula that knocked our socks off. You’ll have to give that one a try. I really like the arugula just tossed with lemon and olive oil. Yum.
I use panko for almost everything now. It helps that it’s now so readily available at the grocery that’s for sure.
Sounds so good Lea Ann, the combination of the crunchy shrimp and the lemon sauce. Oh my yum.
I agree Barb. I remember years ago when I tried to find it. Took a little doing. Now it’s everywhere.
Looks pretty great. Arugula is a fit for this dish!
Panko pretty much rules.
I’m an arugula fool these days.
I’m loving that lemony mayo. Can think of so many ways to use it!
I’m a panko fan as well…these shrimp look perfect, Lea Ann!
That lemony mayo was really good Barbara. When you decide how you’re going to use it, please let me know.
Looks amazing!
Thanks!
Fried shrimp is on my last meal list. This looks so delicious. Now I’m shrimp hungry!
LOL…. Did you make in yesterday just in case? 🙂 I’m not sure what would be on my last meal list. Probably a cheeseburger and a loaded baked potato….
I make a similar shrimp with lemon aioli but use raw polenta instead of the bread crumbs which gives it a really crunchy texture. Haven’t made that in awhile and your post reminded me of it!
I’m loving the raw polenta idea. Will have to give that a try. Thanks Michele
After looking at the fried chicken three times, I skipped the shrimp and jumped here to say I want some too.
LOL! It’s officially been one year since I’ve made Fried Chicken… I do believe it’s time. 🙂
Serves 8? Not in my house–this just sounds too good!
I agree! Maybe in a bird house. I need to change that.
Oh — you just had to bring up the fried chicken again! Now that’s all I can think about!!
I’ll be making it soon Russ.
Thanks for leaving a comment at The Bakery Box! I was reading about your food truck adventure. Sounds so fun. I love your no recipe required posts. GREAT ideas there!