Peel the shrimp leaving on the tail. Remove the vein and then butterfly the shrimp. This not only makes the shrimp look pretty, it allows for more surface area for the breading to attach to. Basically more crunchy goodness!

Before we get to making the fried shrimp, we have to set up our dredging station. This includes one bowl for seasoned flour, one bowl for seasoned egg mixture and one bowl for seasoned panko bread crumbs. If you notice, the key to the ultimate fried shrimp is to season each and every ingredient.

To make the seasoned flour, mix 1 cup of all-purpose flour with 1 tsp salt and 1/2 tsp pepper.

Mix 2 eggs with 1/2 tsp salt, 1/4 tsp pepper and 2 tbs milk. Whisk until blended.

Mix 1 cup panko bread crumbs with 1/2 tsp seasoned salt.

Dip the peeled and butterflied shrimp into the flour. Make sure to knock off the excess flour.

Dip the floured shrimp into the egg wash.

Coat with the shrimp with the perfectly seasoned panko bread crumbs.

Fry the shrimp in preheated 375 degree oil for 1 to 2 minutes or until golden brown.

Remove the shrimp and allow the grease to drain. Then serve with your favorite dipping sauce/ cocktail sauce.