Ingredients:

  • 680g (1.5 lbs) Jumbo Shrimp (16/20 count), peeled and deveined, tail on preferred
  • Zest of 1 Lemon, finely grated
  • 5g (1 teaspoon) fine sea salt
  • 2g (1/2 teaspoon) freshly ground black pepper
  • 125g (1 cup) All-Purpose Flour
  • 7g (1 tablespoon) Old Bay Seasoning (or similar)
  • 3 Large Eggs, lightly whisked
  • 30ml (2 tablespoons) Milk (whole or semi-skimmed)
  • 200g (2 cups) Panko Breadcrumbs
  • 5g (1 teaspoon) Dried Parsley
  • 5 – 2 litres High Smoke Point Oil (e.g., Canola, Vegetable, or Peanut Oil)
  • Flaky Sea Salt (Maldon style), to taste, for finishing

Instructions:

  1. Prep the Shrimp: Pat the peeled, deveined shrimp thoroughly dry with kitchen roll. Moisture is the enemy of crispiness!
  2. Season: Place the dried shrimp in a bowl. Toss lightly with the salt, black pepper, and grated lemon zest. Set aside.
  3. Set Up Stations: Line up your three shallow dishes in a row: Flour -> Egg Wash -> Panko.
  4. Mix Station 1 (Flour): Whisk together the all-purpose flour and the Old Bay seasoning.
  5. Mix Station 2 (Egg Wash): Whisk the eggs and milk together until frothy.
  6. Mix Station 3 (Panko): Combine the Panko breadcrumbs and dried parsley.
  7. Dredge: Working one shrimp at a time, coat completely in (1) Flour mixture, shaking off excess. Dip quickly into (2) Egg Wash, letting excess drip away. Finally, firmly press into (3) Panko mixture, ensuring the entire surface is covered.
  8. Chill (Crucial Step): Place all coated shrimp onto a clean wire rack. Refrigerate for a minimum of 20 minutes. This allows the coating to adhere properly, preventing it from falling off during frying.
  9. Heat the Oil: Pour the oil into the deep pot. Use a deep-fry thermometer and heat slowly over medium-high heat until the temperature reaches 190°C (375°F). Do not exceed 375°F.
  10. Fry in Batches: Carefully lower 4-6 shrimp into the hot oil using tongs. Do not overcrowd the pan, or the oil temperature will drop too quickly, resulting in greasy shrimp.
  11. Monitor and Cook: Fry for approximately 2 to 3 minutes, turning once halfway through. The shrimp is done when the coating is a deep golden-brown and the shrimp is pink and opaque throughout.
  12. Drain and Season: Remove the Fried Jumbo Shrimp immediately with the tongs or spider skimmer. Place them on the wire rack and immediately sprinkle generously with flaky sea salt. Bring the oil back up to 190°C (375°F) before frying the next batch. Serve piping hot.