Equipment
Ingredients
Shrimp & Marinade
- 500 g large shrimp, peeled, deveined, tails left on
- 30 ml lime juice, freshly squeezed
- 15 g fresh cilantro, finely chopped
- 10 g serrano peppers, finely minced, seeds removed for less heat
- 10 g garlic cloves, minced
- 5 g kosher salt
Breading Station
- 50 g cornstarch
- 2 eggs, beaten
- 100 g panko breadcrumbs
Frying & Finishing
- 60 ml neutral oil
- 4 lime wedges
Nutrition (per serving)
Method
In a mixing bowl, toss the shrimp with lime juice, fresh cilantro, serrano peppers, minced garlic, and salt. Let marinate at room temperature for exactly 15 minutes.
Set up a breading station with three shallow bowls: one with cornstarch, one with beaten eggs, and one with panko. Working one by one, coat a shrimp in cornstarch shaking off excess, dip in egg, and firmly press into the panko.
Place the breaded shrimp on a wire rack and let them rest for 5 minutes. This hydration period helps the coating adhere securely during frying.
Heat the neutral oil in a large skillet over medium-high heat until it reaches 190C or 375F. A breadcrumb dropped into the oil should sizzle immediately.
Carefully place shrimp into the hot skillet in a single layer using tongs. Fry for 2 minutes per side until the panko is deeply golden brown and the shrimp are cooked through, reaching an internal temperature of 74C or 165F.
Transfer the fried shrimp to a clean wire rack to drain excess oil. Serve immediately with fresh lime wedges on the side.
Chef's Notes
- Keep the marinade time brief. The acidity of the lime juice will begin to cure the shrimp if left for more than 15-20 minutes, resulting in a rubbery texture once exposed to heat.
- For the lightest, crispiest coating, ensure your frying oil reaches 190C before adding the shrimp. A cold pan guarantees greasy, heavy breading.
- Pressing the panko firmly into the egg-washed shrimp and letting them rest on a wire rack helps the starches hydrate, acting like glue for the crust.
- Leave the tails on the shrimp; they act as convenient built-in handles for dipping and eating, while also providing an elegant visual presentation.
- Always wash hands, utensils, and surfaces thoroughly with hot soapy water after handling raw shrimp and raw eggs to prevent cross-contamination.
Storage
Refrigerator: 2 days — Store in an airtight container lined with paper towels.
Reheating: Reheat in a 200C oven or air fryer for 4-5 minutes until the coating is crisp. Do not microwave.
