Yield: 2 servings
- 8-12 medium or large raw shrimp (more or less, depending on appetite)
- Kosher salt
- 1/2 cup all purpose flour
- 1 egg
- 1 teaspoon yogurt or milk
- 1 cup panko bread crumbs
- Vegetable or peanut oil for frying
1. If the shrimp are in the shell, peel and devein them. You can leave the tails on for looks if you like, or remove them. Sprinkle lightly with salt.
2. Place the flour in a small shallow dish.
3. Beat the egg with the yogurt or milk until thoroughly combined and pour into another small shallow dish or bowl.
4. Place the panko in a third dish.
5. Choose a heavy bottomed pan large enough to hold all the shrimp in a single layer. Pour enough oil in the pan to reach a depth of at least 1/2 inch (3/4 is better). Heat the oil over medium high heat to 360F. (If you don't have a thermometer, drop a pinch of panko crumbs into the oil. They should bubble vigorously and turn light brown quickly.)
6. As the oil heats, coat the shrimp evenly with the flour in the first bowl. A few at a time, transfer to the egg mixture and turn over to coat with egg. Finally, transfer to the bowl with the panko and coat the shrimp with an even, thin coat of crumbs.
7. When the oil is hot, carefully add the coated shrimp in a single layer. Cook for about 2 minutes, or until the first side is a deep golden brown. Turn the shrimp over and cook an additional minute or 2, or until the second side is golden brown.
8. Remove the shrimp and place on a rack or paper towels to drain (if using paper towels, remove the shrimp after a minute or two so they don't reabsorb the oil). Serve hot.