Sweet and Sour Panko Shrimp

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  • Level: Easy
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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. Deglaze with juices, sugar and soy sauce. Check for seasoning. Reduce by 50 percent until a syrup consistency is achieved. Meanwhile, season the shrimp with salt and pepper. Mix flour with chile. Dredge shrimp in chile-flour, then egg, then panko and fry at 350 degrees until golden brown, about 3 to 4 minutes. Drain on paper towels. Serve sauce in a ramekin, surrounded by the shrimp on a bed of greens.