If not already done, peel and devein the shrimp, leaving tails on or removing based on preference. Pat shrimp very dry with paper towels — dry surface is essential for good adhesion and crispness.

Lightly season the shrimp with 1/4 teaspoon of salt and a pinch of black pepper; set aside while you prepare the breading stations.

Breading Stations

Dry mix

In a shallow bowl or plate combine the all-purpose flour, cornstarch, 1/2 teaspoon salt, 1/2 teaspoon black pepper, garlic powder, paprika and optional cayenne. Mix thoroughly so the spices are evenly distributed.

Egg wash

In a second shallow bowl whisk together the 2 eggs and 3 tablespoons milk (or water) until homogenous.

Breadcrumbs

Place the panko or fine breadcrumbs in a third shallow bowl or plate and spread into an even layer for easy coating.

Breading the Shrimp

Working with a few shrimp at a time, dredge each shrimp first in the seasoned flour mixture, shaking off excess.

Next, dip the floured shrimp into the egg wash, allowing excess to drip back into the bowl.

Press the shrimp into the breadcrumbs, coating thoroughly and gently pressing so crumbs adhere. Place breaded shrimp on a wire rack set over a sheet pan. Repeat until all shrimp are breaded.

For an extra-crisp double-coat (optional): return each breaded shrimp briefly to the egg wash and then again to the breadcrumbs. Chill on the rack for 10–15 minutes to help the coating set.

Frying

Heat oil

Pour oil into a deep skillet or medium saucepan to reach about 1 to 1.5 inches depth (about 3–4 cups depending on vessel). Heat oil over medium-high heat until it reaches 350°F (175°C). If you don't have a thermometer, test with one breadcrumb — it should sizzle and rise slowly to the surface.

Fry shrimp in batches to avoid crowded pan. Gently lower 4–6 shrimp into the hot oil using tongs or a spider. Fry for 2 to 3 minutes, turning once halfway, until golden brown and cooked through. Cooking time will vary slightly by shrimp size — internal flesh should be opaque and firm.

Use a slotted spoon or spider to transfer fried shrimp to a paper towel–lined plate or wire rack to drain excess oil. While still hot, sprinkle with the finishing 1/4 teaspoon salt and chopped parsley.

Serve

Arrange shrimp on a serving platter with lemon wedges and your chosen dipping sauce. Serve immediately for best crispness.

Leftovers: cool completely, then store in an airtight container in the refrigerator up to 2 days. Recrisp in a 375°F (190°C) oven on a wire rack for 6–8 minutes.