Use large shrimp and peel, devein, pat dry – this prevents splattering during frying.
Set up efficient breading station – flour, egg wash, breadcrumbs – to streamline process.
Press panko crumbs firmly onto shrimp for crispiest coating. Pay attention to ends.
Fry in batches at 375°F to prevent overcrowding and uneven cooking.
Drain fried shrimp on paper towels to absorb excess oil for optimal crispiness.
Work quickly and serve shrimp immediately for hottest and crispiest texture. Crunchy coating will start softening as they sit.
