Ingredients

1 1/2 pounds large to jumbo shrimp

1 cup buttermilk

1 1/2 cups Japanese Bread Crumbs (Panko) or light breadcrumbs

1/3 cup all-purpose flour

1/2 tsp Garlic salt, or more to taste

1/2 tsp Freshly ground black pepper, or more to taste

1/3 cup hot sauce, or more to taste (I use Cholula Chili Garlic Hot Sauce)

1 tsp Habenero Tabasco Sauce

4 tablespoons (1/2 stick) unsalted butter, melted

1/2-3/4 cups olive oil, for pan frying

Preparation

  1. Peel and de-vein the shrimp, leaving the tails intact.
  2. Place the shrimp in a mixing bowl and toss with the buttermilk.
  3. Combine the Panko crumbs, flour, garlic salt, and pepper in a food processor and grind to a fine powder.
  4. Melt butter and whisk in the hot sauce.
  5. Just before serving, heat the oil over medium-high heat (~350˚) in a large skillet.
  6. Drain the shrimp and toss with the panko breading mixture.
  7. Fry the shrimp over medium heat turning with a slotted spoon until golden brown on both sides (1 to 2 minutes total).
  8. Transfer the shrimp to paper towels remove excess oil.
  9. Toss the shrimp with the hot sauce mixture and serve.