Ingredients:

  • 1 lb large shrimp, peeled and deveined
  • 1 tbsp olive oil
  • 1/2 tsp kosher salt
  • 1/4 tsp black pepper
  • 1/2 cup all-purpose flour
  • 2 large eggs, beaten
  • 1 cup panko breadcrumbs
  • 1/2 cup grated parmesan cheese
  • 1 tsp garlic powder
  • 1/2 tsp paprika

Instructions:

  1. Preheat oven to 425°F (220°C) and line a large rimmed baking sheet with parchment paper. Note: High heat is vital for the fry effect.
  2. Pat the shrimp extremely dry with paper towels. Toss them in a bowl with olive oil, kosher salt, and black pepper. Note: Oil helps the flour stick.
  3. Set up a dredging station with three shallow bowls: one with all purpose flour, one with beaten eggs, and one with a mixture of panko breadcrumbs, grated parmesan cheese, garlic powder, and paprika.
  4. Dip each shrimp into the flour, shaking off any excess. Note: Too much flour creates a thick, doughy layer.
  5. Submerge the floured shrimp into the beaten egg.
  6. Press the shrimp firmly into the Panko Parmesan blend until fully coated. Note: Press hard so the crumbs embed into the egg.
  7. Arrange shrimp on the prepared baking sheet, ensuring they are not touching to allow for airflow.
  8. Bake for 10–12 minutes until the crust is mahogany colored and the shrimp have curled into a 'C' shape and are opaque.