First Step: Prepare the shrimp Start by ensuring the shrimp are shelled and deveined. Make small slits along the underside of each shrimp to help them flatten and cook evenly. Pat thoroughly dry with paper towels to remove excess moisture this helps the batter stick better.

Second Step: Make the wet batter In a mixing bowl, whisk together the eggs, all-purpose flour, water, garlic powder, salt, and pepper. The batter should have a consistency slightly thinner than pancake batter to coat the shrimp evenly without clumps.

Third Step: Set up coating stations Arrange three bowls or plates: one with the flour mixture, one with the wet batter, and one with panko breadcrumbs spread evenly. This assembly line setup simplifies the breading process.

Fourth Step: Coat the shrimp

• Dip each shrimp first into the flour mixture, shaking off the excess.
• Then, submerge the shrimp in the wet batter, allowing excess to drip.
• Finally, press the shrimp into the panko breadcrumbs, making sure they’re fully coated and gently pressing so no bare spots remain.

Fifth Step: Rest before frying Place coated shrimp on a wire rack or tray for 10-15 minutes. Resting helps the panko stick better during frying, reducing breadcrumb loss in hot oil.

Sixth Step: Heat oil and fry shrimp Heat neutral frying oil in a heavy-bottom pan or deep fryer to 325-350°F (160-177°C). Fry shrimp in small batches of 4-6 to prevent overcrowding and temperature drops. Cook each side for 2-3 minutes until golden brown and shrimp are opaque and fully cooked.

Final Step: Drain and serve Remove shrimp and place on a wire rack to drain excess oil and keep crispiness. Serve immediately with optional sriracha mayo dipping sauce or a squeeze of fresh lemon. For dietary alternatives, bake the panko shrimp at 425°F for 10-12 minutes, flipping halfway through for a crispy finish.