Ingredients:

  • 1 lb Jumbo Shrimp (16/20 count), peeled and deveined, tails left on
  • 1 tsp Fine Sea Salt (for seasoning shrimp)
  • ½ tsp Black Pepper, freshly ground
  • ½ tsp Paprika (sweet or smoked)
  • 1 cup All-Purpose Flour
  • 1 tsp Baking Powder
  • 2 large Eggs, lightly whisked
  • ½ cup Buttermilk (or whole milk mixed with 1 tsp lemon juice)
  • 2 cups Japanese Panko Breadcrumbs
  • 4 cups High smoke point oil (e.g., canola, vegetable, or refined peanut oil) for frying
  • 1 large Lemon, cut into wedges (for serving)
  • Extra Flaky Salt (e.g., Maldon) for dusting

Instructions:

  1. Pat the peeled shrimp thoroughly dry using paper towels. Moisture is the enemy of crispiness.
  2. Place the shrimp in a bowl and toss with sea salt, pepper, and paprika until evenly coated.
  3. Set up the dredging station by preparing three bowls: 1. Flour Mix (1 cup All-Purpose Flour + 1 tsp Baking Powder); 2. Wet Mix (2 large lightly whisked Eggs + ½ cup Buttermilk); 3. Crispy Coating (2 cups Panko Breadcrumbs).
  4. Dredge each shrimp first in the Flour Mix, shaking off excess.
  5. Dip the floured shrimp into the Wet Mix, allowing excess to drip back into the bowl.
  6. Immediately press the shrimp firmly into the Panko until completely covered, ensuring the coating adheres well.
  7. Place the coated shrimp on a clean plate or baking sheet and refrigerate for a minimum of 30 minutes. This step is essential to set the coating and prevent it from falling off during frying.
  8. Pour high smoke point oil into a heavy-bottomed pot or Dutch oven until it is about 2 inches deep. Heat over medium-high heat until it reaches 350°F (175°C), using an instant-read thermometer for accuracy.
  9. Carefully drop 4–5 shrimp at a time into the hot oil, ensuring you do not overcrowd the pot.
  10. Fry for approximately 2 to 3 minutes, flipping halfway through, until the coating is a deep golden brown and the shrimp meat is opaque.
  11. Remove the fried shrimp using a spider or slotted spoon. Immediately place them on a wire rack set over a tray to drain excess oil. Dust generously with flaky salt while they are still piping hot. Repeat with remaining batches, waiting for the oil temperature to return to 350°F between batches. Serve immediately with lemon wedges.