2tablespoons cajun seasoningold bay seasoning would also work
12ouncesshrimpraw, peeled and deveined (51-60 shrimp per pound)
oil for frying
Instructions
In three separate bowls, prepare the coating for the shrimp: in bowl one add the flour, salt and pepper and stir. Set aside. In bowl two add the eggs and water and stir to combine. Set aside. In bowl three add the panko and cajun seasoning. Stir and set aside.
Working with five or six shrimp at a time, dip them into the flour first, shaking off any excess. Then dip them in the eggs and finally in to the panko, pressing the breading on well. It works best to keep one hand dry and one hand wet to reduce the mess on your fingers.
Repeat until all the shrimp are breaded and ready to fry.
Line a plate or cookie sheet with paper towels and set aside.
Preheat a 9-inch heavy skillet over medium-high heat until a little breading dropped in begins to sizzle right away--about 6 minutes but keep an eye on it. If you have a thermometer, you want the oil at about 365 degrees.
Add the shrimp, 4 or 5 at a time to the oil. Cook on the first side 2 minutes then turn, and cook 1 to 2 minutes more until golden brown. Transfer to the paper towel to drain.