Sweet and Sour Panko Shrimp Recipe

Name: Sweet and Sour Panko Shrimp
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Canola oil to cook; 2 minced shallots; 1 tablespoon minced ginger; 2 minced Thai bird chiles; 1 cup fresh orange juice; 1 lemon, juiced; 2 limes, juiced; 1 tablespoon sugar; 1 tablespoon clear soy sauce (Kikkoman PK-58); Salt and black pepper, to taste; 20 to 24 large shrimp (U-10's or bigger), peeled, deveined, tail on; 2 cups all-purpose flour, in a shallow dish; 1 tablespoon powder (ancho, chipotle); 6 eggs, beaten, in a shallow dish; 2 cups panko, in a shallow dish; Salt and white pepper, to taste; 2 cups mixed greens for plating

Servings: persons

Canola oil to cook
2 minced shallots
1 tablespoon minced ginger
2 minced Thai bird chiles
1 cup fresh orange juice
1 lemon, juiced
2 limes, juiced
1 tablespoon sugar
1 tablespoon clear soy sauce (Kikkoman PK-58)
Salt and black pepper, to taste
20 to 24 large shrimp (U-10's or bigger), peeled, deveined, tail on
2 cups all-purpose flour, in a shallow dish
1 tablespoon powder (ancho, chipotle)
6 eggs, beaten, in a shallow dish
2 cups panko, in a shallow dish
Salt and white pepper, to taste
2 cups mixed greens for plating

1
In a saucepan coated lightly with oil on medium heat, saute shallots, ginger and chiles until soft, about 3 minutes.
2
Deglaze with juices, sugar and soy sauce.
3
Check for seasoning.
4
Reduce by 50 percent until a syrup consistency is achieved.
5
Meanwhile, season the shrimp with salt and pepper.
6
Mix flour with chile.
7
Dredge shrimp in chile-flour, then egg, then panko and fry at 350 degrees until golden brown, about 3 to 4 minutes.
8
Drain on paper towels.
9
Serve sauce in a ramekin, surrounded by the shrimp on a bed of greens.

1176

kcal

Calories

Fat

Carbs

153

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: Canola oil to cook, 2 minced shallots, 1 tablespoon minced ginger, 2 minced Thai bird chiles, and more.

Yes, Sweet and Sour Panko Shrimp falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Sweet and Sour Panko Shrimp

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions