Scale

1 1/2 pounds large, tail-on shrimp, shelled and deveined

2 large eggs

1/2 cup all purpose flour

1 cup panko crumbs

3 tablespoons white sesame seeds

Salt and pepper, to taste

Neutral oil, for frying

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Set up dredging station with 2 beaten eggs in one dish, flour in another, and combine panko and sesame seeds in the third dish. Add a pinch of salt and black pepper to all three dishes and stir to combine.
Heat a skillet over medium high. Add enough oil to cover about 1 inch of the skillet. Heat to 375°F (will take about 3 minutes).
Dry butterflied shrimp well. Coat in seasoned flour, then beaten egg, then pack with sesame panko crumbs.
Fry in the hot oil for 3-4 minutes, until golden brown and crisp on all sides. Remove to a rack over sheet pan to drain excess oil. Serve with lemon wedges, Tartar Sauce, Cocktail Sauce or Spicy Aioli.

For best results, choose shrimp that are sized around 20-25 per pound.

Cook time will vary based the size of your shrimp. Monitor to avoid overcooking.

Use a small paring knife to clean and butterfly the shrimp.