Crispy Panko Shrimp

Ingredients:

• 1 lb (450g) large shrimp, peeled and deveined (tails on or off)
• Salt and pepper to taste
• ½ cup all-purpose flour
• 2 large eggs
• 1 tbsp water or milk
• 1½ cups panko breadcrumbs
• ½ tsp paprika (optional)
• Oil for frying (vegetable or canola)
• Lemon wedges and dipping sauce (sweet chili, tartar, or sriracha mayo)

Instructions:

1. Prep the Shrimp:
   Pat shrimp dry with paper towels. Season lightly with salt and pepper.
2. Set Up Breading Station:
   • Bowl 1: Flour
   • Bowl 2: Beaten eggs + water
   • Bowl 3: Panko breadcrumbs mixed with paprika (if using)
3. Bread the Shrimp:
   Dredge shrimp in flour, dip into egg, then coat in panko. Press gently to help the breadcrumbs stick.
4. Heat the Oil:
   In a deep skillet or pot, heat oil to 350°F (175°C). Use enough to fully submerge the shrimp or pan-fry in about ½ inch of oil.
5. Fry in Batches:
   Fry shrimp for about 1½–2 minutes per side, or until golden brown and crispy. Don’t overcrowd the pan.
6. Drain and Serve:
   Transfer to a paper towel-lined plate. Serve hot with lemon wedges and dipping sauce.