Crispy Penny Panko Shrimp

Crispy Penny Panko Shrimp

Crispy Penny Panko Shrimp

Step up your Summer shrimp game!

This is sure to be a crowd pleaser. Excellent with original or step up the fire with Spicy Chipotle Penny Panko.

You can even try this on your Blackstone Griddle or air fryer. Let’s go!


  • 1 lb extra-large shrimp, peeled and deveined
  • 1 ½ cups Penny Panko (may need more depending on size off shrimp)
  • 1 Tbsp dried parsley
  • ⅓  cup flour
  • ¼ tsp cayenne pepper (only if you want these spicy!)
  • 3 large egg whites
  • 4 Tbsp olive oil, divided
  • Olive oil cooking spray
  • Minced fresh parsley, for serving (optional)


  1. In a food processor (or mini chop) combine the Penny Panko and parsley. Blend until texture is fine, like breadcrumbs.
  2. In another shallow dish whisk together flour, and optional cayenne pepper. 
  3. In a third shallow dish whisk egg whites until slightly frothy.
  4. Working with one piece of shrimp at a time, dip each piece in flour mixture to coat both sides and gently shake off the excess. 
  5. Transfer to the egg whites - coat both sides, let excess drip off. 
  6. Transfer to the Penny Panko mixture - dip and lightly press to get crumbs to adhere to both sides. Transfer to a large plate. Repeat with remaining shrimp.
  7. Heat 2 Tbsp olive oil in a 12-inch non-stick skillet over medium-high heat. If using a griddle, you will be able to cook all of the shrimp at once.  
  8. Add about half of the shrimp and cook until golden brown on bottom, about 3 minutes, spritz tops of shrimp lightly with olive oil/cooking spray then carefully turn and cook opposite side until golden brown on bottom and shrimp is opaque and cooked through, about 2 - 3 minutes longer. 
  9. Transfer to a platter, repeat the process with your remaining shrimp. Serve warm sprinkled with fresh parsley and serve with cocktail sauce.

Recipe adapted from Jaclyn at Cooking Classy.

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