From My Carolina Kitchen
Serves 4 as an appetizer or 2 as an entrée.
1 lb. large raw shrimp, peeled and deveined
Kosher salt
Freshly ground black pepper
2 large eggs
Several dashes of hot sauce, such as Tabasco
¼ cup cornstarch
½ cup Panko bread crumbs
Canola or peanut oil
Lemon wedges
Red cocktail sauce if desired
Lightly salt and pepper the shrimp. In a shallow dish, beat the eggs lightly with a little bit of water and add several dashes of hot sauce. Put the cornstarch and Panko bread crumbs in separate dishes or on separate sheets of waxed paper. Dip each shrimp in cornstarch, then egg, and then bread crumbs.
In a large 12” non-stick skillet, heat 2 to 3 tablespoons of oil over moderately high heat until it is very hot, but not smoking. Add some of the shrimp to the skillet, leaving plenty of room between them, and cook for 1 to 2 minutes on each side, turning once, until they are crisp and cooked through. Transfer to brown paper to drain and sprinkle with salt. Cook the remaining shrimp. Serve immediately with lemon wedges and red cocktail sauce. Serve with Meakin's Red Cocktail Sauce.
Adapted from Leslie Pendleton’s Simply Shrimp, Salmon and (fish) Steaks