Golden Crispy Panko Shrimp Made with Kokuho Rose®

Why Use Kokuho Rose® Panko?

When it comes to achieving the perfect crispy texture, the quality of your breadcrumbs matters. Koda Farms Kokuho Rose® Panko is crafted using 100% Kokuho Rose® rice flour, made from premium California-grown heirloom medium grain rice developed by the Koda family.

Unlike traditional wheat-based breadcrumbs, this panko is naturally gluten free and made entirely from rice flour. The result is a lighter, crispier coating that stays airy and delicate without feeling heavy or dense.

Ingredients

Serves 4

• 1 pound large raw shrimp (16–20 count), peeled and deveined, tails on
• 1 cup Koda Farms Gluten-Free Panko
• ½ cup rice flour or all-purpose flour
• 2 large eggs
• ½ teaspoon kosher salt
• ¼ teaspoon black pepper
• Optional: ½ teaspoon garlic powder or paprika

Neutral oil for frying (avocado, canola, or vegetable oil)

Step-by-Step Instructions

1. Prepare the Shrimp

Pat shrimp completely dry with paper towels. Removing excess moisture helps the coating stick and prevents oil splatter.

Season lightly with salt, pepper, and optional spices.

2. Set Up a Breading Station

Use three shallow bowls:

1. Bowl 1: Flour
2. Bowl 2: Eggs, beaten until smooth
3. Bowl 3: Koda Farms Panko

This standard dredging method ensures even coating.

3. Bread the Shrimp

Working one shrimp at a time:

1. Coat in flour and shake off excess
2. Dip fully into egg
3. Press firmly into panko to coat all sides

Place coated shrimp on a plate or wire rack.

Tip: Press the panko gently but firmly onto the shrimp so it adheres well.

4. Fry to Golden Perfection

Heat 2–3 inches of oil in a heavy pot or deep skillet to 350°F.

Carefully place shrimp into the oil without overcrowding. Fry in small batches.

Cook 2 to 3 minutes until golden brown and crisp. Shrimp cook quickly, so avoid overcooking.

Internal temperature should reach 120–125°F and shrimp should be opaque.

Remove and drain on a wire rack or paper towel.

Allow oil to return to 350°F before frying the next batch.

Baking Option

For a lighter version:

1. Preheat oven to 425°F
2. Place breaded shrimp on a wire rack over a baking sheet
3. Lightly spray with oil
4. Bake 10–12 minutes until golden and cooked through

Flip halfway for even browning.

Air Fryer Option

1. Preheat air fryer to 400°F
2. Lightly spray shrimp with oil
3. Cook 6–8 minutes, flipping halfway

Check at 6 minutes to prevent overcooking.

Serving Suggestions

• Serve with sweet chili sauce
• Pair with spicy mayo (mayonnaise + sriracha + lemon)
• Add to rice bowls with shredded cabbage
• Use in tacos with lime crema
• Serve alongside a simple cucumber salad

Pro Tips for Extra Crispiness

• Keep shrimp dry before coating
• Do not skip the flour step
• Maintain consistent oil temperature
• Fry in small batches
• Serve immediately for best texture

Storage and Reheating

Refrigerate leftovers in an airtight container for up to 2 days.

Reheat in a 375°F oven for 6–8 minutes to restore crispness. Avoid microwaving, as it softens the coating.