Ingredients:

  • 1½ lb shrimp, peeled and deveined
  • ½ cup all-purpose flour
  • ¼ cup cornstarch
  • 1 tsp table salt
  • ½ tsp black pepper
  • 2 large eggs
  • 2 tbsp sparkling water
  • ⅛ tsp salt
  • 2 cups panko breadcrumbs
  • 1 tsp granulated garlic
  • ½ tsp paprika
  • 1.5 quarts vegetable oil

Instructions:

  1. In a shallow bowl, whisk together ½ cup all-purpose flour, ¼ cup cornstarch, 1 tsp table salt, and ½ tsp black pepper.
  2. Pat the 1½ lb shrimp completely dry with paper towels, then toss them in the flour mixture until lightly coated.
  3. In a second bowl, beat 2 large eggs with 2 tbsp sparkling water and ⅛ tsp salt until frothy.
  4. Dip the floured shrimp into the egg wash, ensuring every inch is covered.
  5. Place 2 cups panko breadcrumbs, 1 tsp granulated garlic, and ½ tsp paprika in a third bowl; press the shrimp firmly into the crumbs, coating them thoroughly.
  6. Pour 1.5 quarts vegetable oil into a heavy-bottomed pot to a depth of 2 inches and heat until a digital thermometer reads exactly 350°F (175°C).
  7. Carefully lower 6 to 8 shrimp into the oil, cooking in batches if they don't fit in one layer to avoid dropping the temperature.
  8. Fry for 2 to 3 minutes per side until the crust is dark golden, the shrimp have curled into a 'C' shape, and the internal temperature reaches 145°F (63°C).
  9. Remove the shrimp with a spider strainer and place them immediately on a wire cooling rack set over a baking sheet.
  10. Allow the shrimp to rest for 1 minute to let residual heat finish the cooking process before serving.