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Ingredients
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Shrimp and Marinade
Breading
For Frying
Cocktail Sauce
To Finish
Method
Shrimp and Marinade
Prepare shrimp
Rinse the shrimp and pat dry with paper towels. Leave tails on for presentation if desired. Place shrimp in a bowl.
Whisk together buttermilk, hot sauce (if using), 1 tsp kosher salt and 1 tsp black pepper. Pour over shrimp, cover, and refrigerate for 15–30 minutes. This tenderizes and seasons the shrimp.
Breading
Set up a three-part breading station: (1) a shallow bowl with the flour and cornstarch mixed together, (2) a shallow bowl with the beaten egg, and (3) a shallow bowl with the panko breadcrumbs mixed with paprika, garlic powder, onion powder, cayenne, 0.5 tsp kosher salt and 0.25 tsp black pepper.
Remove marinated shrimp from the buttermilk, letting excess drip off. Dredge each shrimp first in the flour mixture, shaking off excess; then dip into the beaten egg; finally press into the seasoned panko so each shrimp is evenly coated. Place breaded shrimp on a wire rack while heating oil.
For Frying
Pour oil into a medium heavy-bottomed skillet or saucepan to a depth of about 1.5–2 inches (approx. 2 cups for a small pan). Heat over medium-high until oil reaches 350°F (175°C). If you don't have a thermometer, test with a small pinch of breading — it should sizzle and brown steadily.
Fry shrimp in batches to avoid crowding (2–4 shrimp per batch depending on pan size). Fry for 1.5–2 minutes per side, turning once, until golden brown and cooked through. Internal shrimp temperature should be 120–130°F and flesh opaque and firm.
Use a slotted spoon to transfer fried shrimp to a wire rack set over a baking sheet or to paper towels to drain briefly. Keep warm in a 200°F (95°C) oven if frying multiple batches.
Cocktail Sauce
While shrimp are marinating or frying, whisk together ketchup, horseradish, lemon juice, Worcestershire, hot sauce, salt and pepper in a small bowl. Taste and adjust horseradish or hot sauce for desired heat. Refrigerate until ready to serve.