Ebi Fry: Crispy Japanese Fried Shrimp with Panko Crunch (58) 2026

Ebi fry is a Japanese classic of battered and fried shrimp, usually served with tartar sauce for a delicious contrast between the crunch of the seafood and the creaminess of the dip. It is very easy to make, and the result is simply delicious.

The panko used to coat the shrimp is a Japanese breadcrumb made from the crumb of the bread, which is why it is whiter and airier than regular breadcrumbs. It is ideal for getting light, crispy coatings like the one in this dish. These days you can buy it ready-made in many supermarkets, or easily make it at home.

We are going to serve the ebi fry with tartar sauce made in advance, since it keeps perfectly in the fridge and can be served as an accompaniment as soon as the shrimp are ready, which, as you will see in our step by step, takes no time at all.

Ingredients for Ebi Fry

This recipe makes 1 serving.

• 6 large shrimp or prawns
• Salt
• Ground black pepper
• 2 tablespoons wheat flour
• 1 egg
• 4 tablespoons panko

How to Make Ebi Fry Step by Step

1. Clean the Shrimp

Peel 6 shrimp or prawns, removing the heads, shells and digestive tract, but leaving the tails on. Season them lightly with salt and pepper.

2. Coat in Flour, Egg and Panko

Coat the shrimp in 2 tablespoons of wheat flour, then in 1 beaten egg, and finish by coating them well in about 4 tablespoons of panko. They should be completely covered with the coating.

3. Fry the Shrimp

Fry the coated shrimp in hot oil, but not smoking, at about 170 °C (340 °F) for 3 minutes. Once fried, place them on paper towels so they lose the excess oil.

4. Serve with Tartar Sauce

Serve the ebi fry immediately, accompanied by the tartar sauce.

Tips for the Best Ebi Fry

Use Real Panko for Maximum Crunch

Panko is made from the crumb of the bread, which makes it whiter and airier than common breadcrumbs. That is exactly what gives ebi fry its light, crispy coating, so try to use genuine panko rather than standard breadcrumbs.

Prepare the Tartar Sauce Ahead of Time

Make the tartar sauce in advance, since it keeps perfectly in the fridge. That way you can serve it as an accompaniment the moment the shrimp are ready, which takes no time at all.

Keep the Oil at the Right Temperature

Fry the coated shrimp in hot oil, but not smoking, at around 170 °C (340 °F) for 3 minutes. This keeps the panko golden and crisp without burning, and the shrimp stay juicy inside.

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