Ingredients:

  • 450 g (1 pound) Large Shrimp (16/20 count), peeled and deveined, tails optionally left on.
  • 5 g (1/4 tsp) Fine Sea Salt (for seasoning shrimp)
  • 1 g (1/4 tsp) Black Pepper
  • 120 g (1 cup) All-Purpose Flour
  • 5 g (1 tsp) Smoked Paprika
  • 5 g (1/2 tsp) Garlic Powder
  • 2 Large Eggs
  • 30 ml (2 tbsp) Whole Milk
  • 150 g (5 cups) Panko Breadcrumbs
  • 5 g (1/2 tsp) Fine Sea Salt (for Panko mix)
  • 2 g (1/2 tsp) Dried Parsley Flakes
  • 950 ml (4 cups) High Smoke Point Oil (e.g., canola, vegetable, or peanut oil) for frying

Instructions:

  1. Prepare and Season the Shrimp: Ensure shrimp are fully thawed, peeled, and deveined. Pat them thoroughly dry with kitchen paper—moisture is the enemy of crispiness! Season the dried shrimp lightly with salt and pepper.
  2. Set Up the Breading Stations: 1. (Flour): In the first shallow dish, whisk together the flour, smoked paprika, and garlic powder. 2. (Egg Wash): In the second dish, whisk the eggs and milk until fully combined. 3. (Panko): In the third dish, combine the Panko breadcrumbs, salt, and dried parsley.
  3. Execute the Three-Stage Breading: Dip each shrimp fully into the flour mixture, shaking off excess. Transfer to the egg wash, ensuring full coating. Immediately place the wet shrimp into the Panko dish, pressing the crumbs firmly onto all sides. Place the breaded shrimp onto a clean, parchment-lined baking sheet.
  4. Chill: Place the tray of breaded shrimp in the refrigerator for a minimum of 30 minutes. This allows the coating to 'set' and prevents it from falling off during frying.
  5. Heat the Oil: Pour the oil into the heavy-bottomed pot to a depth of about 5 cm (2 inches). Attach a deep-fry thermometer and heat the oil slowly until it reaches 175°C (350°F).
  6. Fry the Shrimp: Working in small batches (4–5 shrimp at a time), carefully lower the chilled shrimp into the hot oil. Fry for 2–3 minutes per batch, turning once, until they are deep golden brown and opaque throughout. Remove the fried shrimp and transfer them immediately to a wire rack set over a baking sheet.
  7. Final Seasoning and Serve: Immediately sprinkle the hot shrimp with a final pinch of sea salt upon removal from the oil. Serve immediately while piping hot with your choice of dipping sauce.