2lbslarge shrimppeeled and deveined (tails on or off)
1/2cupall purpose flour
2tspseafood seasoning (i.e. Old Bay or similar)plus additional for after frying
2tspsaltdivided use
2tspgranulated garlic
1tsponion powder
1tsplemon pepper
3largeeggsbeaten with 2 Tbsp water
fewdasheshot sauce
3cupsplain panko breadcrumbs
fresh parsley, lemon wedges and cocktail sauce for serving
Instructions
Preheat 3 inches of oil in a deep fryer or 6 quart dutch oven fitted with a cooking thermometer to 350°F. Have nearby a sheet pan lined with paper towels.
Meanwhile, pat dry shrimp well with paper towels. To a gallon-sized plastic zip top bag add flour,1 teaspoon seafood seasoning, 1 teaspoon salt, garlic powder, onion powder, lemon pepper. Toss to combine the seasoning with the flour. Add shrimp. Seal bag, shaking to coat.
In a shallow bowl whisk eggs with the water. Add a few dashes of hot sauce. In a separate shallow bowl add the breadcrumbs and reserved 1 teaspoon seafood seasoning and salt, toss to combine.
Working with a few shrimp at a time, dip in egg wash carefully turning to coat. Allow excess egg to drip off then coat in seasoned panko breadcrumbs gently pressing to help adhere on all sides. Repeat until all shrimp are coated, place onto a sheet pan in a single layer.
Fry panko coated shrimp in batches, being careful not to crowd the pan. Cook for 2-3 minutes or until golden brown. Carefully remove shrimp from hot oil using a stainless steel spider or slotted spoon to the paper towel lined sheet pan to absorb any excess oil. Immediately sprinkle with additional seafood seasoning or salt. (You can also transfer to a wire rack that is set on top of a sheet tray to catch any drips).
Serve hot garnished with fresh chopped parsley lemon wedges, and cocktail sauce or any of your favorite condiments.