Ebi Katsu (Shrimp cutlet)

This Ebi Katsu recipe features juicy shrimp patties coated with crispy panko breadcrumbs. It's incredibly simple to make and my personal favorite type of katsu. Because shrimp is a lean protein, it doesn't taste as unhealthy as other katsu and is even more delicious!

Can't get enough of katsu recipes? Try my Hawaiian Chicken Katsu, Cheese Katsu, and Eggplant Katsu next!

Ebi Katsu, also known as shrimp katsu, is super underrated. Most people like katsu made with pork or chicken, but I love it with shrimp. Something about the texture of shrimp coated in crispy panko breading really appeals to me. The shrimp is firm and slightly bouncy, creating an interesting textural feel when you sink your teeth into it.

My ebi katsu is incredibly simple to make, taking less than 30 minutes. It's perfect for a busy weeknight or a lavish weekend meal! The shrimp patties are perfectly seasoned with a combination of soy sauce and sake, which brings out the shrimp's natural sweetness without overpowering its flavors.

Jump to:

• 🍤 What is Ebi Katsu?
• 🦐 What Shrimp to use?
• 🍱 Ingredients
• 🔪 Instructions
• 💭 Top Tips
• 👩🏻‍🍳 Substitutions
• 👨🏻‍🍳 Variations
• 🥡 Storage & Leftovers
• 📖 Recipe FAQs
• 🍽 Looking for more katsu recipes?
• 📋 Recipe

🍤 What is Ebi Katsu?

Ebi katsu, also known as shrimp katsu or its full English name - shrimp cutlet, is a type of katsu made with shrimp as the filling. And like all katsu dishes, it's breaded with panko breadcrumbs and deep-fried.

The filling can be prepared using either fully intact shrimp or by blitzing and compressing them into patties; both methods are good. Personally, I prefer the patty form because it allows for the addition of seasonings like soy sauce and sake to be mixed in.

Ebi Katsu has become increasingly popular in Japan due to its recent use as an ingredient in burgers, which has been popularized by Japanese burger shops like Lotteria and Mos Burger.

🦐 What Shrimp to use?

Buying shrimp at the grocery store can be pretty confusing, especially with all the numbers on the packaging. The numbers are typically in the form of fractions, such as 10/12 and 22/25, indicating the number of individual shrimps required to make up a pound.

For example, 10/12 means 10 to 12 shrimps per pound. Sometimes you'll see the letter U as well, like U10, which stands for under 10 shrimp per pound.

For shrimp patties, I recommend jumbo shrimp, which is usually 16 to 25, but really, any shrimp will do. I also recommend buying frozen shrimp over fresh shrimp. "Fresh" shrimp isn't actually fresh; it's usually just frozen shrimp that's been defrosted for shoppers' convenience.

There's no knowing how long the shrimp has been sitting, so it's best to buy frozen and defrost it yourself. Here's a great guide for buying shrimp by Serious Eats.

🍱 Ingredients

For the shrimp patties:

• Shrimp (or prawns) - Both fresh and frozen will work for ebi katsu, but I recommend buying frozen shrimp. See the previous section for more details.
• Soy sauce - adds a bit of saltiness, bringing out the shrimp's natural flavors.
• Sake - Sake pairs well with seafood. Add just a little bit to add complexity and draw out the umami from the shrimp.
• Sugar - balances all the other flavors.
• Egg white - helps bind all the ingredients.
• Cornstarch - Just a little bit to help bind all the ingredients in the patty mixture.

For the breading:

• Flour - For coating the shrimp patties so the egg wash sticks to them.
• Eggs - For coating the shrimp patties so the panko breadcrumbs stick to them.
• Panko breadcrumbs - Panko is excellent for deep-frying foods that need breading. It's easy to find panko, a Japanese-style breadcrumb, in both Western and Asian grocery stores.

🔪 Instructions

Step 1. Make the patties

Roughly chop shrimp into ⅓-inch thick pieces.

Transfer ⅔ of the chopped shrimp, soy sauce, and sake to a food processor. Pulse the mixture 5-6 times until it becomes smooth and well combined.

Transfer the processed mixture to a bowl, and add the remaining chopped shrimp, egg white, sugar, and cornstarch. Mix all the ingredients until they're thoroughly combined.

Step 2. Setup work station

In a shallow bowl, add flour. In another shallow bowl, combine salt and the egg. In another shallow bowl, add panko breadcrumbs. Arrange patty mixture, flour, egg wash, and panko breadcrumbs in a small area to create an organized workstation for making ebi katsu.

Step 3. Flour

Scoop out a tennis ball-sized amount of patty mixture, and shape it into a disc about ½ inch thick. Carefully dip both sides of the patty into the flour, making sure that the patty is evenly coated.

💭 Tip
The patties are quite fragile, so you need to be gentle when handling them. I recommend using a spatula to lift the patties while breading the patties.

Step 4. Egg Wash

Place the floured patty into the egg wash, and flip it over so that both sides are evenly coated.

Step 5. Breadcrumbs

Place the egg-washed patty into the breadcrumbs dish and gently press the breadcrumbs into the patty. Flip the patty and repeat on the other side.

Place it on a parchment-lined baking sheet, and repeat with the remaining patty mixture. Freeze the patties for about 45 minutes to stiffen them up before frying.

Step 6. Deep-fry

In a Dutch oven, fryer, or wok, heat 1 inch of oil to 350°F. Gently lower 2-3 ebi katsu into the oil and fry for 3-4 minutes or until golden brown. The inside of the patty should register 145℉ on an instant-read thermometer.

Transfer the katsu to a wire rack and gently pat them with paper towels to remove any excess oil. Serve with cabbage salad and a side of Tonkatsu Sauce!

💭 Top Tips

• Use frozen shrimp over fresh shrimp since fresh shrimp is just frozen shrimp that has been defrosted by the grocery store. The freshness of "Fresh shrimp" can’t be guaranteed!
• Choose Jumbo shrimp if you like getting big bites of juicy shrimp in your ebi katsu. They have a firmer and bouncier texture which pairs well with the crispy breading.
• Use a spatula to lift the patties when transferring them between the flour, egg wash, and panko breadcrumbs. The patties are quite fragile and may fall apart if you aren't careful.
• Drain the shrimp katsu on a wire rack to allow air circulation beneath them and keep the breading from becoming soggy.

👩🏻‍🍳 Substitutions

• Prawns - Prawns and shrimp can be used interchangeably in most seafood recipes. For an extra luxurious option, try making this recipe with Spot Prawns.
• Shaoxing wine - If you don't have sake, you can substitute it with equal parts of Shaoxing wine.

👨🏻‍🍳 Variations

• Cornflakes - You can substitute cornflakes for panko breadcrumbs when breading the shrimp patties. Use a rolling pin or your hands to crush them.
• Ebi Katsu Burger - Serve the shrimp cutlet between two burger buns, shredded cabbage, and tartar sauce.
• Air fryer - To air fry, brush one tablespoon of oil over the top of each patty, then air fry at 350°F for 7-9 minutes. Flip them over, brush another tablespoon of oil over each patty, and air fry for another 7-9 minutes until crisp. Ensure the shrimp patty reaches an internal temperature of 145℉

🥡 Storage & Leftovers

Storing: Store leftover ebi katsu in an air-tight container in the refrigerator for up to 2 days. If you're storing multiple patties, separate them with parchment paper so they don't stick together.

Reheating: Reheat the leftovers by baking them for 5-7 minutes at 375℉ until they're warmed through, but note that they won't be as crispy. If you want to make them crispy again, deep-fry them for 1 minute at 350℉. Alternatively, if you have an air fryer, you can put them in at 350℉ for 2-3 minutes.

Make ahead: I don't recommend making ebi katsu ahead of time because seafood spoils pretty quickly, much faster than meat. Also, don’t refreeze previously defrosted shrimp.

📖 Recipe FAQs

🍽 Looking for more katsu recipes?

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