Fried Panko Shrimp

Step 1

Preheat peanut oil in a deep fryer or dutch oven with oil (3 inches up the sides) to 350°F.

Step 2

While the oil is heating, prepare the shrimp. Dry the shrimp well with paper towels.

Step 3

In a gallon-sized ziptop bag add the flour, garlic powder, onion powder, salt, and pepper. Seal the top then toss to combine the seasoning with the flour.

Step 4

Add the shrimp to the bag. Close the top and shake the bag so the shrimp get coated in the flour mixture, set aside.

Step 5

In a shallow bowl whisk the eggs with the water until combined.

Step 6

In another shallow bowl add the breadcrumbs.

Step 7

Working with a few shrimp at a time, take them out of the bag and place them into the egg. Flip them around so they are coated.

Step 8

Let any excess egg drip off and place them into the breadcrumbs. Cover shrimp with the breadcrumbs and gently press them in so the breadcrumbs stick to the shrimp.

Step 9

Place the breaded shrimp onto a sheet tray lined with parchment paper, repeat with the other shrimp.

Step 10

Once the oil is hot, add shrimp to the oil in batches, do not overcrowd. Cook for 2-3 minutes until golden brown and an internal temperature reaches 165°F.

Step 11

Place the shrimp onto a paper-towel-lined plate to absorb any excess oil. Optional: Immediately transfer to a wire rack that is set on top of a sheet tray to catch any drips. This will ensure the shrimp stay crispy.

Step 12

Repeat with the remaining shrimp. Serve with fresh chopped parsley for garnish, lemon wedges, and cocktail sauce.