Pan-Fried Shrimp Jeon
- Korean Food Addict
- Oct 7, 2025
Pan-Fried Shrimp Jeon
Pan-fried shrimp jeon is a traditional Korean dish where prepared shrimp are coated in flour and egg, then pan-fried until golden brown. Made with shrimp that children love, it's perfect for holidays, entertaining guests, as an appetizer, or as a lunch box side dish. The crispy exterior and tender interior create an excellent texture, and it can be prepared simply in 30 minutes.
History of Shrimp Jeon
Jeon is one of Korea's traditional dishes where various ingredients are coated in flour and egg, then pan-fried. Shrimp jeon was especially considered a high-class dish indispensable on holiday and banquet tables. The red color of shrimp was seen as festive and auspicious, making it a favorite for celebratory occasions. In modern times, it has become an easily made home dish and is popular as children's snacks or lunch box side dishes.
Cooking Tips
The key to making delicious shrimp jeon lies in shrimp preparation and egg mixture. Butterfly shrimp by making a deep cut along the back while keeping tails intact - this flattens them perfectly for jeon. Adding anchovy sauce to the egg mixture seasons well and adds savory depth, while straining creates a smooth, refined egg coating. Regular flour can be used instead of tempura flour, but tempura flour creates a crispier texture. Cook shrimp over medium-low heat for a golden exterior and moist interior. Cooking over too high heat can burn the egg and make shrimp tough, so be careful.
Storage and Uses
Shrimp jeon tastes best when eaten warm immediately after cooking, but can be refrigerated for 2-3 days. Reheat in a pan or microwave before eating. Freezer storage is also possible - freeze completely cooled jeon in ziplock bags for up to one month. Shrimp jeon is delicious with honey mustard or soy-vinegar sauce, and makes excellent children's snacks or lunch box side dishes. As an appetizer, it pairs well with beer or soju, and is perfect for holidays and entertaining guests. Topping with minced green onion adds fragrance and visual appeal.
Instructions:
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Prepare the Shrimp
- Remove heads and shells from 20 shrimp
- Keep the tails intact
- Make a cut along the back
- Butterfly and flatten the shrimp
- Prepare the Shrimp
- Remove heads and shells from 20 shrimp
- Keep the tails intact
- Make a cut along the back
- Butterfly and flatten the shrimp
- Coat with Flour
- Evenly coat prepared shrimp with tempura flour
- Prepare Egg Mixture
- Crack 3 eggs into a bowl
- Add 1 teaspoon anchovy sauce
- Add a small amount of black pepper
- Whisk well, then strain through a sieve
- Mince Green Onion
- Finely mince 1 stalk of green onion
- Pan-Fry the Shrimp
- Heat cooking oil in a pan
- Dip flour-coated shrimp in egg mixture
- Place in heated pan
- Fry until golden brown on both sides
- Complete the Dish
- Plate the shrimp jeon
- Sprinkle minced green onion on top
- Serve with honey mustard
Recipe Notes:
- Keeping tails intact makes them look attractive and easy to hold.
- Cutting along the back and butterflying makes shrimp flat and perfect for jeon.
- Adding anchovy sauce to egg mixture helps season well and adds savory depth.
- Straining egg mixture creates a smooth, refined egg coating.
- Regular flour can be used instead of tempura flour.
- Cook shrimp over medium-low heat for golden exterior and tender interior.
- Minced green onion adds fragrance and visual appeal.
- Serving with honey mustard adds sweet and tangy flavor.
- Perfect dish for holidays and entertaining guests.
Ingredients:
Serving size
Main Ingredients
- 20 pieces shrimp
- 1/2 cup tempura flour
- 3 eggs
- 1 stalk green onion
Seasonings
- 1 tsp anchovy sauce
- pinch black pepper
- as needed cooking oil
- as needed honey mustard