Panko Crumbed Shrimp (Ebi Fry) with Sriracha Mayo

Hellooo Guys,

I hope you all are doing good. Firstly, I would like to apologize for being away for so long. As some of you might already know that my sister had visited us in July, and then i was in India for my brother in laws wedding. I was busy shopping, getting pampered, organizing the functions, meeting friends and family and enjoying my vacation to the core. Hence cooking was off the list. Now that i am back, i shall keep posting like before. And Yes.. I still have to catch up with all your posts and i will be doing that soon.



So today I will be sharing with you all this popular Japanese dish called Ebi Fry (Panko Crumbed Shrimp). This one is for my brother in law who loves Seafood. This is an extremely simple recipe with very few ingredients.


To make this dish, Shrimp is first coated with some flour, then dipped in an egg wash and finally coated with these Panko bread crumbs and deep fried. These airy bread crumbs absorb less oil and give more crunch and texture to the final product. I thus love these Panko bread crumbs and its easily available now in most stores. It is an excellent starter and you can also use them as a topping for sushi, sandwiches or rolls.


Thank you guys for visiting my Blog. And i hope you all would like this recipe. Do leave me a feedback if you like or try them.






  • 12 large Shrimps, peeled and deveined with tails still intact
  • 1-1 1/2 cup Japanese Panko Breadcrumbs
  • 1/3 cup Plain Flour
  • 1 Egg, beaten
  • Salt and Pepper, to season
  • 1 tsp minced Garlic (optional)
  • Vegetable Oil, to deep fry

For the Sriracha Mayo Sauce:

  • 1/2 cup Mayonnaise
  • 2-3 tbsp Sriracha Hot Sauce



  1. Peel and devein the shrimps. Pat the shrimps dry using the paper towel.
  2. Slide the bamboo skewer from tail to head of the cleaned shrimps to straighten, leaving some inches of skewer as handle.
  3. Heat oil in a pan to fry the shrimps.
  4. Now season the shrimps will garlic, salt and pepper.
  5. First dust the shrimp lightly in flour, dip in the beaten egg and finally coat well with the panko breadcrumbs.
  6. Deep fry the shrimps until golden brown. Drain on paper towel.
  7. Serve with Japanese bottled tonkatsu sauce, tartar sauce or your favorite sauce. I have served them with some sriracha-mayo sauce.
  8. To prepare the Sriracha Mayo Sauce- Combine all the ingredients and transfer it into a covered container and refrigerate. Serve as a dipping sauce. Enjoy!!


I hope you all would enjoy making this quick and easy Ebi Fry Recipe. Do try them and share the pictures with me if you do.

You can also subscribe to my Facebook Page, Pinterest and Twitter by clicking on the link.

Thank you.





13 thoughts on “Panko Crumbed Shrimp (Ebi Fry) with Sriracha Mayo

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