Ebi Fry

Get ready for the ultimate Japanese fried shrimp experience with my Ebi Fry recipe! These crispy, golden-brown shrimp are coated in a flavorful panko crust, delivering that authentic Japanese taste right to your kitchen. Paired with my homemade tartar sauce, this dish is a must-try for anyone craving a taste of Japan!

Why I Love This Recipe

As someone that grew up eating Japanese food, I absolutely love this recipe because it’s a delightful homemade take on the classic Japanese fried shrimp, known as ebi fry! It’s a straightforward dish featuring succulent shrimp coated in a crispy panko crust, reminiscent of other katsu dishes like Tonkatsu, Chicken Katsu and Menchi Katsu.

The best part? Instead of Katsu Sauce, it’s served with my handcrafted creamy homemade tartar sauce, elevating the flavors to a whole new level of deliciousness! Whether you’re a fan of Japanese cuisine or just craving a crispy, juicy shrimp meal, this recipe is for you!

Ingredients

Ingredients

  • Shrimp – large shrimp that’s been peeled with the tail on.
  • Black Pepper – ground.
  • Shredded Cabbage – thinly shredded cabbage. A mandolin works well for this.
  • Flour  all purpose flour for baking. Use Almond Flour for a low carb recipe.
  • Eggs – beaten.
  • Panko – panko bread crumbs. For low carb, use crushed pork rinds or Pork Panko.
  • Mayonnaise – use Japanese Kewpie Mayo. Can substitute with regular mayo but will alter flavor.
  • Sweetener – use your preferred sweetener.
  • Dijon Mustard – standard mustard blend available at grocery stores.
  • Salt – sea salt preferred.
  • Green Onion – finely chopped green onion scallions.

🦐 Shrimp Ingredient Note

It’s best to use Large Shrimp with a count of 21/25 per pound.

Japanese style fried shrimp served on a bed of shredded cabbage.

Directions

☑ Before Getting Started

For optimal results, use a Large Pot for deep-frying the shrimp to ensure they have enough space to fry evenly.

Step 1 In a small mixing bowl, combine mayo, sweetener, Dijon mustard, a pinch of salt and pepper, and mix until well blended. Transfer the sauce to a serving bowl and garnish with finely chopped green onions.

Panko Coating Pro Tip

Step 2 Next, dredge large shrimp in flour, followed by beaten egg, and finally, in panko breadcrumbs.

Panko coated shrimp.

🍤 Panko Coating Pro Tip

Make sure to Evenly Coat each shrimp with the panko mixture for a consistent and crispy texture.

Step 3 Carefully place the coated shrimp in the hot oil and fry until the crust turns a beautiful golden brown, about 45-60 seconds per side.

Panko coated shrimp being deep fried.

🍳 Deep Frying Pro Tip

Avoid Overcrowding the frying pan by frying the shrimp in Batches. This allows each piece to cook evenly and prevents the oil temperature from dropping too much.

Step 4 Once the shrimp are fried, dry on a rack for 1-2 minutes and transfer them to a bed of shredded cabbage. Serve alongside dipping sauce.

Ebi fry served on top of cabbage.

🍋 Garnishing Pro Tip

Add a touch of Lemon Juice for extra flavor.

Pairing Recommendations

To complement your Ebi Fry, consider serving classic Japanese side dishes like green salad dressed in Japanese Wafu Dressing or Japanese Ginger Dressing for a refreshing accompaniment, or perhaps Japanese Corn Soup for a warm and savory contrast to the crispy shrimp. You can also opt for a bowl of rice or a Cabbage Salad to balance out the flavors and add some texture. And to round off the meal, indulge in a traditional Hot Matcha Latte for a soothing beverage.

Japanese style fried shrimp served on a bed of shredded cabbage being picked up with a pair of chopsticks.

Frequently Asked Questions

What is the difference between ebi fry and shrimp tempura?

Ebi Fry uses Japanese breadcrumbs for breading and deep-fries the shrimp, while shrimp tempura is dipped in a light tempura batter before deep-frying.

What kind of oil should I use for deep-frying?

For deep-frying, it's recommended to use oils with a high smoke point and neutral flavor such as canola, vegetable, or peanut oil.

Is it necessary to remove the tails from the shrimp before coating them?

Keeping the tail on is preferred as it provides a convenient handle for eating, allowing you to easily grab and enjoy the shrimp.

Can I freeze the leftover ebi fry?

Yes, you can freeze ebi fry once cooked. To do so, place fried shrimp in a single layer on a baking sheet and freeze until solid. Once frozen, transfer the food to an airtight container or freezer bag.

Storage Tips

To store leftovers, transfer them to an airtight container and refrigerate promptly. Leftovers can typically be kept fresh in the fridge for 2-3 days. When reheating, using the oven or air fryer yields the best results for maintaining texture and flavor.

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Watch How To Make It

Japanese style fried shrimp served on a bed of shredded cabbage being picked up with a pair of chopsticks.

Ebi Fry

Learn how to make delicious Ebi Fry, traditional Japanese fried shrimp, at home with this easy recipe. Perfectly crispy and flavorful, it's a must-try for Japanese cuisine enthusiasts.
5 from 9 votes
Course: Main Course
Cuisine: Japanese
Keyword: ebi fry, Japanese fried shrimp
Prep Time: 10 minutes
Cook Time: 5 minutes
Total Time: 15 minutes
Servings: 1
Print Recipe
Calories: 744kcal

Ingredients

Shrimp Crust

  • 1/2 lbs Shrimp tail on
  • 1/8 tsp Black Pepper
  • 1/2 Cup Cabbage shredded
  • 1 Cup Flour use almond flour for low carb
  • 2 Eggs
  • 1/3 Cup Panko for low carb use Pork Panko or crushed pork rinds

Sauce

Instructions

  • Gather all the ingredients.
    Ingredients for ebi fry.
  • Peel and prepare shrimp as needed (keep tail on) and pat dry with a paper towel. Once dried, lightly sprinkle black pepper on both sides.
    Dried shrimp.
  • Shred cabbage with a shredder and transfer to a serving plate.
    Shredded cabbage.
  • Finely chop green onions and set aside.
    Chopped green onions.
  • In a small mixing bowl, combine Kewpie Mayo, sweetener, Dijon mustard, a pinch of salt and pepper and mix well. Transfer sauce to a serving bowl and top with green onions.
    Tartar sauce.
  • Fill 1 mixing bowl with flour, 1 mixing bowl with beaten eggs, 1 mixing bowl with panko.
    Panko crust ingredients.
  • Dip and coat each shrimp in the following order: flour > eggs > panko and transfer to a holding plate.
    Panko coated shrimp.
  • Add oil to cooking vessel and bring oil up to 350F. Once the oil is ready, set the heat to medium and carefully place shrimp inside. Cook until crust is golden brown, about 45-60 seconds per side.
    Panko coated shrimp being deep fried.
  • Transfer to a drying rack. Once dried, transfer fried shrimp onto the bed of cabbage and serve with tartar dipping sauce.

Nutrition

Calories: 744kcal | Carbohydrates: 15g | Protein: 83g | Fat: 41g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.02g | Cholesterol: 569mg | Sodium: 1131mg | Potassium: 657mg | Fiber: 9g | Sugar: 3g | Vitamin A: 320IU | Vitamin C: 14mg | Calcium: 171mg | Iron: 3mg
*Values Based Per Serving
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2 Comments

  1. I tried this and it turned out as pictured! And tasted even better. Having no food processor, I crushed my pork rinds by hand then sifted in a colander and then ground the last bits in my coffee grinder mill. Worked fine.

    I had 2 lbs of shrimp to cook, so I quadrupled the breading and dipping sauce. I ended up with too much breading so added a few chopped up shrimp, some more egg, various spices and some shredded Parmesan cheese. Made it into small balls (golf ball size) then flattened and fried. Almost like hush puppies, but better because they’re keto.

    Thanks for a great recipe. Looking forward to more!

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