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Ingredients
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Shrimp
Breading station
Frying and finishing
Method
Prepare shrimp
Clean and season
Pat the shrimp dry with paper towels. Using a small sharp knife, if not already deveined, make a shallow slit along the back and remove the vein. Leave tails on. Place shrimp in a bowl and toss with 1/2 tsp kosher salt, 1/4 tsp black pepper and 1 tablespoon lemon juice. Let sit 5–10 minutes while you set up the breading station.
Set up breading station
Dry mix
In a shallow bowl or plate, whisk together 1/2 cup all-purpose flour, 2 tsp cornstarch, 1/4 tsp baking powder, 1/4 tsp salt, 1/2 tsp paprika and 1/8 tsp cayenne until evenly combined.
Wet mix
In a separate shallow bowl beat 1 large egg with 1/4 cup milk until smooth.
Crumb mix
Place 3/4 cup panko breadcrumbs in a third shallow bowl or plate. If you like extra crunch, pulse the panko briefly in a food processor to break into smaller pieces (optional).
Breading shrimp
Working one at a time, dredge each seasoned shrimp first in the dry flour mixture, shaking off excess, then dip into the egg-milk wash, letting excess drip back into the bowl, and finally press into the panko breadcrumbs to coat evenly. Place breaded shrimp on a tray and repeat with remaining shrimp. For best adhesion, let breaded shrimp rest 5 minutes in the refrigerator.
Frying
Heat oil
Pour about 2 cups neutral oil into a heavy-bottomed skillet or Dutch oven to a depth of about 1 to 1 1/2 inches. Heat over medium-high heat to 350°F (175°C). If you don’t have a thermometer, test by dropping a small piece of bread or a pinch of breadcrumbs into the oil — it should sizzle and brown gently in about 45–60 seconds.
Fry shrimp
Carefully add shrimp in a single layer without overcrowding (cook in 2 batches if needed). Fry for 1.5–2 minutes per side, turning once, until golden brown and opaque throughout. Internal shrimp temperature should reach 120–140°F and meat should be firm and white with a pink edge.
Use a slotted spoon or tongs to transfer cooked shrimp to a wire rack set over a baking sheet or paper towels to drain. Lightly season with a pinch of salt while hot.
Finish and serve
Sprinkle chopped fresh parsley over the fried shrimp and serve immediately with lemon wedges for squeezing. Serve 8 pieces per portion.