20-Minute Cajun Panko Fried Shrimp with Old Bay
Crispy golden butterflied shrimp coated in a seasoned panko crust with Cajun spices and Old Bay. The three-station breading technique ensures even, crunchy coating while the shrimp stays tender inside. A Gulf Coast favorite for casual dinners, appetizer platters, or game day gatherings. This version layers multiple seasonings directly into the shrimp before breading for deeper flavor throughout, not just on the surface.
Ingredients
- 1 ½ pound wild American shrimp (31-35 count), peeled, deveined, butterflied, tails intact optional
- canola or peanut oil, for deep frying
- 1 teaspoon Cajun seasoning, like Slap Ya Mama
- ½ teaspoon Old Bay seasoning
- ½ teaspoon kosher salt
- ¼ teaspoon freshly cracked black pepper
- 1 teaspoon lemon pepper
- 1 cup milk
- 1 large egg
- ½ tablespoon hot sauce
- 1 ½ cup self-rising flourall-purpose flour + 1.5 teaspoon baking powder + 0.75 teaspoon salt per cup1:1dietaryadds gluten
adjust salt in recipe if swapping
- 1 ½ cup panko breadcrumbs
- 1 lemon, cut into wedges
Instructions
- 1
Peel, devein and butterfly shrimp, keeping tails intact if desired.
- 2
Preheat oil to 350F.
- 3
Combine Cajun seasoning, Old Bay, salt, pepper and lemon pepper. Toss half into shrimp, then remaining half; let rest 10 minutes.
- 4
Whisk milk, egg and hot sauce together.
- 5
Set up three stations: flour in first, milk mixture in second, panko in third.
- 6
Coat each shrimp in flour, then milk, then panko, pressing crumbs gently; place on plate.
- 7
Carefully drop shrimp into oil one at a time in batches without crowding until golden, about 1 minute.
- 8
Drain on rack lined with paper towels.
- 9
Serve with lemon wedges.
Tips
Use a spider strainer or slotted spoon to lower shrimp into oil carefully to prevent splashing and ensure even frying.
Don't overcrowd the fryer; batching maintains oil temperature and ensures crispness. Oil temperature drops 15-20 degrees per batch.
Bread shrimp just before frying to prevent the coating from getting soggy or sliding off.
Good to Know
Refrigerate in airtight container up to 3 days. Reheat in 350F oil for 1-2 minutes to restore crispness, or 350F oven for 5 minutes.
Bread shrimp up to 4 hours ahead and refrigerate on parchment. Do not freeze breaded shrimp as coating separates during thawing.
Serve immediately while hot and crispy with lemon wedges, cocktail sauce, or remoulade. Pairs with coleslaw, fries, or over salad.
Common Mistakes
Don't let shrimp rest longer than 10 minutes after seasoning or they'll release moisture and breading won't stick
Don't skip the three-station method or use just one bowl; layering coatings creates crunch
Don't freeze coated shrimp; breading separates from moisture during thawing
Substitutions
Dairy-Free Swaps
Gluten-Free Swaps
Nut-Free Alternatives
General Alternatives
adjust salt in recipe if swapping
FAQ
Can I make this in an air fryer?
Yes. Spray breaded shrimp lightly with cooking oil, air fry at 380F for 6-8 minutes, shaking halfway. Texture will be less crispy than deep-fried but still crunchy. Oil spray is essential for browning.
What if my shrimp are smaller or larger than 31-35 count?
Smaller shrimp fry in 45 seconds; larger in 1.5-2 minutes. Start checking at 45 seconds. Size affects frying time but not coating ratio. Watch for golden color, not just time.
How long can I keep fried shrimp?
Best served immediately. Refrigerate in airtight container up to 3 days. Reheat in 350F oil briefly or low oven to avoid sogginess. Do not freeze; breading separates from thawed shrimp.