Ingredients:

  • 1 lb Large Shrimp (16-20 count), peeled and deveined, tail-on
  • 0.5 tsp Kosher salt
  • 0.25 tsp Cracked black pepper
  • 0.5 cup All-purpose flour
  • 0.25 cup Cornstarch
  • 1 tsp Garlic powder
  • 1 tsp Smoked paprika
  • 0.5 tsp Onion powder
  • 2 Large eggs, beaten
  • 1 tbsp Hot sauce
  • 2 cups Panko breadcrumbs
  • 0.5 tsp Dried parsley
  • 2 cups High-heat oil for frying

Instructions:

  1. Pat the shrimp extremely dry with paper towels to remove surface moisture. Season lightly with kosher salt and black pepper.
  2. Set up a three-bowl dredging station: Bowl 1 contains the all-purpose flour, cornstarch, garlic powder, smoked paprika, and onion powder. Bowl 2 contains the beaten eggs whisked with hot sauce. Bowl 3 contains the Panko breadcrumbs mixed with dried parsley.
  3. Working in a production line, dredge each shrimp in the flour mixture, shaking off every bit of excess. Dip into the egg wash, then press firmly into the Panko breadcrumbs until fully armored.
  4. Heat oil in a heavy-bottomed Dutch oven to 375°F (190°C). Use a deep-fry thermometer to ensure accuracy.
  5. Flash-fry the shrimp in batches for 2-3 minutes until the Panko is golden brown and the shrimp is opaque and snappy. Avoid overcrowding the pot.
  6. Remove shrimp with a slotted spoon and transfer immediately to a wire cooling rack set over a baking sheet. This allows airflow to prevent steaming and preserves the crunch.