2lb Raw Jumbo Shrimp, peeled and deveined
1 cup All-Purpose Flour
1 tsp Garlic Powder
1 tsp Dried Parsley Flakes
1 tsp Old Bay, Seafood or Fish Seasoning
1/4 tsp Cayenne Pepper, more or less to taste
1 1/2 tsp Salt
1/2 tsp Black Pepper
3 Eggs, whisked
11/2 cup Panko Breadcrumbs
1/2 tsp Italian Seasoning
1/2 tsp Old Bay Seasoning
Lemon Wedges for serving
Fresh Parsley for garnish
Oil, for frying
1 In a medium sized bowl, add flour and season with garlic powder, dried parsley flakes, Old Bay, seafood or fish seasoning, cayenne pepper, salt and black pepper; stir to combine. In another medium sized bowl, add panko breadcrumbs and season with Italian seasoning, and old bay seasoning; stir to combine. Lastly, add 3 eggs in a third bowl and whisk until combined.
2 Working one by one, start by first dredging lightly (dipping) each shrimp into the flour mixture, then into the egg mixture, and lastly roll in the panko breadcrumbs mixture until evenly coated. Place each shrimp onto a wire rack to rest, then repeat the process until all shrimp are breaded. sheet pan.
3 Heat a large deep heavy bottom pot over medium heat, and add enough oil to fry the shrimp. Add shrimp being sure not to overcrowd your pot and cook, flipping at the halfway point for 3-4 minutes, or until golden brown and crispy. Remove from pot and drain on a clean wired rack. Repeat the process until all shrimp are cooked.
4 Serve immediately with cocktail sauce or bang bang sauce (linked above) and garnish with fresh parsley and lemon wedges if desired.
Test the heat level of your oil by testing one shrimp and ensuring the coating doesn’t burn or become browned before the shrimp is cooked through.