If shrimp are already defrosted, use a paring knife to de-vein shrimp. Cut a slit along the underbelly and top of shrimp and remove the black digestive tract. You may also notice a think white digestive tract.
After the shrimp are de-veined, rinse under cold water then lay them on the prepared baking sheet in a single layer so the paper towels can absorb the liquid. Place additional paper towels on the top of the shrimp and gently press to absorb any excess liquid.
Remove all paper towels including those that were used to line the baking sheet and discard.
Add the Cajun seasoning and kosher salt and toss until all shrimp coated.
Meanwhile, pour cooking oil into skillet and place of medium to high heat and allow the oil to get hot. The oil will shimmer when it's hot.
Now, coat each shrimp: 1) coat the shrimp in flour, 2) dip shrimp into egg mixture, 3) coat with panko crumbs. **Make sure you really coat the shrimp with panko use your hands to completely cover the shrimp and gently pat the panko into the shrimp**REPEAT until all shrimp are completely coated.
After coating each shrimp, place back on lined baking sheet.
Pan fry each shrimp, one side for 3 minutes, using tongs, flip and pan fry the other side for 2 minutes. DO NOT OVERCROWD THE SKILLET WORK IN BATCHES.
Remove shrimp from oil and place on a separate baking sheet lined with clean paper towels to absorb any excess oil. Repeat until all have been pan fried.
Serve with your favorite dipping sauce or make crispy shrimp tacos.
Always remove the black digestive tract from each shrimp and discard.
It's important to dry the shrimp completely before seasoning and dredging.
Use a cooking oil that has a high smoking point, for example grape-seed oil, vegetable oil or canola oil (I prefer grape-seed oil).
The oil needs to be hot but not super hot to the point that it begins to burn use a cooking thermometer and allow the oil to reach 350 degrees F if necessary.
Feel free to use any frying pan but a cast iron skillet is my favorite for pan-frying and sauteing.
Create an assembly station for yourself, for example, you will need 1 mixing bowl for FLOUR, 1 mixing bowl for PANKO CRUMBS, 1 mixing bowl for WHISKED EGGS, 1 baking sheet for the PREPPED SHRIMP.
Prep all the shrimp/dredge andplace them on a baking sheet FIRST before pan-frying.
Pay attention and do not overcook (see recipe card below for detailed instructions).
Pan fry in batches if necessary DO NOT OVERCROWD the skillet.