"Sure, you can coat your shrimp in any of the many types of breadcrumbs before tossing them into the oil, and they will still take on that gorgeous golden hue as they cook, but that first bite is sure to disappoint - if you've ever had panko-fried shrimp, at least. The difference between panko and regular breadcrumbs is that the unique production method of panko creates a breadcrumb that is crisp right out of the box."
"With a coating of humdrum regular bread crumbs, your shrimp need a long trip to the fryer to properly crisp up. With panko, on the other hand, that crisp is there from the start, and the time in the fryer only serves to magnify the effect. If crispy is the goal - and it always is with fried shrimp - there's a clear winner in this competition."
"But there is more to frying shrimp than just picking the right ground-up stale bread to slap on the outside. For one thing, you need to figure out how you're going to stick those bits of old bread on the outside of your protein. You have a couple of options for adhering the panko to your shrimp. You can stick with the classic technique, dredging the shrimp in seasoned flour and then beaten egg before dropping them in the breadcrumbs, as in this panko"
Panko breadcrumbs are made by baking crustless bread with electric current, allowing it to stale, and then grinding it into airy, extra-crisp flakes. That unique production creates a breadcrumb that is crisp straight out of the package. Regular breadcrumbs require longer time in the fryer to achieve comparable crunch, while panko’s ready crispness is amplified by frying. For best results, use an adhesion method such as dredging shrimp in seasoned flour, dipping in beaten egg, then coating with panko. Achieving a consistent, crispy exterior maximizes the contrast with the tender shrimp inside.
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