Instructions

• Pat the 1 lb shrimp dry with paper towels and set aside.
• In a shallow bowl, whisk together the 2 eggs and 1 tablespoon water until combined.
• In a second shallow bowl, stir together the 1/3 cup all-purpose flour, 1/3 cup cornstarch, 1 1/2 teaspoons Cajun or Old Bay Seasoning, and 1/2 teaspoon salt.
• Place the 1 cup panko breadcrumbs in a third shallow bowl or plate.
• Working one at a time, dredge each shrimp first in the flour/cornstarch mixture, shaking off any excess, then dip it into the egg mixture, and finally press it into the panko so it is evenly coated. Place coated shrimp on a plate; repeat with remaining shrimp.
• Heat a heavy-bottomed skillet over medium-high heat and add about 1/2 cup oil, spreading it so it forms a shallow layer. Heat until the oil is hot and shimmering but not smoking.
• Working in a single layer and in batches as needed (do not overcrowd the pan), add shrimp and cook until golden, about 1 to 2 minutes per side, turning once.
• Use tongs or a slotted spoon to transfer cooked shrimp to a paper towel–lined baking sheet or plate to drain and keep warm. Repeat frying remaining shrimp.
• Serve the shrimp once all batches are cooked and drained.