Get ready for the ultimate Japanese fried shrimp experience with my Ebi Fry recipe! These crispy, golden-brown shrimp are coated in a flavorful panko crust, delivering that authentic Japanese taste right to your kitchen. Paired with my homemade tartar sauce, this dish is a must-try for anyone craving a taste of Japan!
Table of Contents
Why I Love This Recipe
As someone that grew up eating Japanese food, I absolutely love this recipe because it’s a delightful homemade take on the classic Japanese fried shrimp, known as ebi fry! It’s a straightforward dish featuring succulent shrimp coated in a crispy panko crust, reminiscent of other katsu dishes like Tonkatsu, Chicken Katsu and Menchi Katsu.
The best part? Instead of Katsu Sauce, it’s served with my handcrafted creamy homemade tartar sauce, elevating the flavors to a whole new level of deliciousness! Whether you’re a fan of Japanese cuisine or just craving a crispy, juicy shrimp meal, this recipe is for you!
Ingredients
Ingredients
- Shrimp – large shrimp that’s been peeled with the tail on.
- Black Pepper – ground.
- Shredded Cabbage – thinly shredded cabbage. A mandolin works well for this.
- Flour – all purpose flour for baking.
- Eggs – beaten.
- Panko – panko bread crumbs.
- Mayonnaise – use Japanese Kewpie Mayo. Can substitute with regular mayo but will alter flavor.
- Sweetener – use your preferred sweetener.
- Dijon Mustard – standard mustard blend available at grocery stores.
- Salt – sea salt preferred.
- Green Onion – finely chopped green onion scallions.
🦐 Shrimp Note
It’s best to use Large Shrimp with a count of 21/25 per pound.
Directions
☑ Before Getting Started
For optimal results, use a Large Pot for deep-frying the shrimp to ensure they have enough space to fry evenly.
Step 1 In a small mixing bowl, combine mayo, sweetener, Dijon mustard, a pinch of salt and pepper, and mix until well blended. Transfer the sauce to a serving bowl and garnish with finely chopped green onions.
Step 2 Next, dredge large shrimp in flour, followed by beaten egg, and finally, in panko breadcrumbs.
🍤 Panko Coating Pro Tip
Make sure to Evenly Coat each shrimp with the panko mixture for a consistent and crispy texture.
Step 3 Carefully place the coated shrimp in the hot oil and fry until the crust turns a beautiful golden brown, about 45-60 seconds per side.
🍳 Deep Frying Pro Tip
Avoid Overcrowding the frying pan by frying the shrimp in Batches. This allows each piece to cook evenly and prevents the oil temperature from dropping too much.
Step 4 Once the shrimp are fried, dry on a rack for 1-2 minutes and transfer them to a bed of shredded cabbage. Serve alongside dipping sauce.
🍋 Garnishing Pro Tip
Add a touch of Lemon Juice for extra flavor.
Pairing Recommendations
To complement your Ebi Fry, consider serving classic Japanese side dishes like green salad dressed in Japanese Wafu Dressing or Japanese Ginger Dressing for a refreshing accompaniment, or perhaps Japanese Corn Soup for a warm and savory contrast to the crispy shrimp. You can also opt for a bowl of rice or a Cabbage Salad to balance out the flavors and add some texture. And to round off the meal, indulge in a traditional Hot Matcha Latte for a soothing beverage.
Frequently Asked Questions
What is the difference between ebi fry and shrimp tempura?
Ebi Fry uses Japanese breadcrumbs for breading and deep-fries the shrimp, while shrimp tempura is dipped in a light tempura batter before deep-frying.
What kind of oil should I use for deep-frying?
For deep-frying, it's recommended to use oils with a high smoke point and neutral flavor such as canola, vegetable, or peanut oil.
Is it necessary to remove the tails from the shrimp before coating them?
Keeping the tail on is preferred as it provides a convenient handle for eating, allowing you to easily grab and enjoy the shrimp.
Can I freeze the leftover ebi fry?
Yes, you can freeze ebi fry once cooked. To do so, place fried shrimp in a single layer on a baking sheet and freeze until solid. Once frozen, transfer the food to an airtight container or freezer bag.
Storage Tips
To store leftovers, transfer them to an airtight container and refrigerate promptly. Leftovers can typically be kept fresh in the fridge for 2-3 days. When reheating, using the oven or air fryer yields the best results for maintaining texture and flavor.
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Watch How To Make It
Ebi Fry
Ingredients
Shrimp Crust
- 1/2 lbs Shrimp tail on
- 1/8 tsp Black Pepper
- 1/2 Cup Cabbage shredded
- 1 Cup Flour
- 2 Eggs
- 1/3 Cup Panko
Sauce
- 4 tbsp Kewpie Mayo can sub with regular mayo but will alter taste
- 1 tsp Sweetener your preferred sweetener
- 1 tsp Dijon Mustard
- 1/8 tsp Salt
- 1/8 tsp Black Pepper
- 1/4 Stalk Green Onion
Instructions
- Gather all the ingredients.
- Peel and prepare shrimp as needed (keep tail on) and pat dry with a paper towel. Once dried, lightly sprinkle black pepper on both sides.
- Shred cabbage with a shredder and transfer to a serving plate.
- Finely chop green onions and set aside.
- In a small mixing bowl, combine Kewpie mayo, sweetener, Dijon mustard, a pinch of salt and pepper and mix well. Transfer sauce to a serving bowl and top with green onions.
- Fill 1 mixing bowl with flour, 1 mixing bowl with beaten eggs, 1 mixing bowl with panko.
- Dip and coat each shrimp in the following order: flour > eggs > panko and transfer to a holding plate.
- Add oil to cooking vessel and bring oil up to 350F. Once the oil is ready, set the heat to medium and carefully place shrimp inside. Cook until crust is golden brown, about 45-60 seconds per side.
- Transfer to a drying rack. Once dried, transfer fried shrimp onto the bed of cabbage and serve with tartar dipping sauce.
Nutrition
I tried this and it turned out as pictured! And tasted even better. Having no food processor, I crushed my pork rinds by hand then sifted in a colander and then ground the last bits in my coffee grinder mill. Worked fine.
I had 2 lbs of shrimp to cook, so I quadrupled the breading and dipping sauce. I ended up with too much breading so added a few chopped up shrimp, some more egg, various spices and some shredded Parmesan cheese. Made it into small balls (golf ball size) then flattened and fried. Almost like hush puppies.
Thanks for a great recipe. Looking forward to more!
Hey Gene! So glad you liked the recipe! Hope you find many more recipes you like here on LCA!