Panko Shrimp with Strawberry Aioli

  • Level: Easy
  • Total: 25 min
  • Prep: 10 min
  • Inactive: 10 min
  • Cook: 5 min
  • Yield: 4 Servings
Share This Recipe


Panko Shrimp

Canola oil, for frying

12 jumbo tiger shrimp, de-veined and butterflied

2 eggs, beaten

1 cup honey panko (Japanese) bread crumbs, plus more for coating

Strawberry Aioli

1/3 cup Japanese mayonnaise

1/3 cup condensed milk

12 fresh strawberries


  1. To prepare the panko shrimp: Heat 1/4-inch of canola oil in a large heavy frying pan to 375 degree F. Meanwhile, place the beaten eggs in a shallow bowl and the bread crumbs in a shallow dish. Dunk the butterflied tiger shrimp into the beaten eggs, then place in the bread crumbs and coat with honey panko crumbs. Shake off the excess bread crumbs and fry the shrimp for 1 minute per side or until they start curving in on themselves. Place them on a wire rack to drain the excess oil. To make the strawberry aioli: In a bowl, combine the Japanese mayonnaise with the condensed milk and mix together. Puree the strawberries in a food processor. Place the fried panko shrimp with a side of Japanese mayo sauce and strawberry puree for dipping.