Crispy Ebi Fry with Rice & Vegetables
Golden, crunchy panko-crusted shrimp served over steamed rice with a side of vegetables and a squeeze of lemon. Restaurant-quality in 20 minutes flat.
- Total time
- 20 min
- Servings
- 2
- Calories
- 520
- Protein
- 28g
Ingredients
- 12 count large shrimp, peeled and deveined
- ¾ cup panko breadcrumbs
- ⅓ cup all-purpose flour
- 1 count egg
- 1 cup white rice, uncooked
- 1 cup frozen mixed vegetables
Instructions
- 1
Start rice in a pot with 2 cups water. Bring to boil, then cover and simmer 15 minutes until tender.
- 2
Pat shrimp dry with paper towels. Set up three shallow bowls: flour, beaten egg, and panko mixed with a pinch of salt.
- 3
Coat each shrimp in flour, then egg, then panko, pressing gently so breadcrumbs adhere.
- 4
Heat 0.5 cup neutral oil in a large skillet over medium-high until shimmering, about 90 seconds.
- 5
Fry shrimp in batches 2–3 minutes per side until golden brown and crispy. Transfer to a paper towel.
- 6
Warm frozen vegetables in the residual pan heat, 2 minutes. Serve shrimp over rice with vegetables and lemon.
Tools you’ll need
- large skillet (12-inch)
- small pot with lid
- three shallow bowls
- paper towels
- slotted spoon or spider strainer
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