Fried Shrimp

Flavorful juicy shrimp are breaded with flaky crispy panko bread crumbs and deep fried until just cooked through and perfectly golden brown. Easily just as delicious as what you’ll find in any restaurant!

1 1/2 lbs extra large shrimp, peeled and deveined
1/2 cup all-purpose flour (preferably unbleached)
1 1/2 tsp paprika*
1/2 tsp garlic powder
Salt and freshly ground black pepper
2 large eggs**
2 cups panko bread crumbs
Vegetable oil (about 8 cups)
1 Tbsp minced fresh parsley (optional)
1 lemon, cut into wedges (optional)
Add flour, paprika, garlic powder, salt and pepper to a medium shallow dish and whisk to blend.***

In a second medium shallow dish whisk eggs until well blended.
Pour panko into a 3rd shallow dish (a pie plate works well here).
Preheat oil in a large pot to 350 degrees while you coat shrimp. Note that shrimp should be lightly wet on the exterior, if not rinse with water and drain well otherwise the flour won’t stick in the next step.
Dredge shrimp in flour mixture on both sides. Transfer to egg mixture and coat on both sides. Then finish by coating in panko on both sides, while pressing into panko so it adheres well.
Fry shrimp in batches (no more than 10 at a time) until cooked through, about 1 minute. Bring oil back to 350 degree temperature between batches.
Use a large spider to remove shrimp from oil and transfer to a baking sheet lined with two layers of paper towels to drain. Repeat process with remaining shrimp.
Garnish shrimp with parsley if desired, serve with lemon wedges and your favorite shrimp sauce (such as cocktail sauce, honey mustard, tartar sauce, sriracha dip, creamy herb etc).

*In addition to these spices you can add 1/4 – 1/2 tsp cayenne pepper for spicy shrimp.
**You may need 3 eggs. 2 has been barely enough for me each time. I’d just rather only use what I need then if more is needed crack and whisk a 3rd egg.
***I use about 1 1/4 tsp salt and 3/4 tsp pepper – not included in nutrition estimate.