Prepare the shrimp, devein and slice down the back to open up and butterfly. Keep the tail on if possible, but it is only for aesthetic purposes.

Heat the oil so that it reaches 360°F.

Meanwhile, prepare your dredging bowls. Add the flour and seasonings into one bowl.

Add the eggs to another bowl and beat well with a fork.

Add the panko bread crumbs to a third bowl.

Take each shrimp and first coat with the flour. Make sure to coat all crevices, holding onto the tail.

Dip into the egg and coat completely (except the tail).

Finally, dip into the panko crumbs. Coat the shrimp completely then place onto a tray while you prepare the rest.

Only fry about 10 at a time otherwise you'll overcrowd the pot - unless you have a very big pot. I use my electric fryer for this which 10 shrimp is good. If my husband fries them outside he can fry more.

Fry each batch for only about 2 minutes. The shrimp are butterflied so will cook quicker than normal.

Remove from the oil and allow to drain on paper towel and work on the next batch.

Serve with your favorite seafood sauce.