Ingredients

• 1/2 cup cornstarch
• 1/2 cup all-purpose flour
• 3 large eggs
• 1 cup panko breadcrumbs
• 1/2 cup seasoned breadcrumbs
• 1 1/2 pounds peeled and deveined jumbo shrimp, butterflied
• Vegetable oil, for shallow frying
• Kosher salt and freshly ground black pepper
• Cocktail Sauce, recipe follows
• 2 cups ketchup
• 2 heaping tablespoons prepared horseradish

Instructions

1. Special equipment: a deep-frying thermometer
2. Combine the cornstarch and flour in one bowl, then beat the eggs and 1/2 cup water in a second bowl. In a third bowl, combine the panko and seasoned breadcrumbs. Bread the shrimp by dipping them first in the flour mix, then the egg wash, then the breadcrumbs.
3. Heat about 1/2 inch of oil in a nonstick skillet over medium heat to 350 degrees F.
4. Fry the shrimp in batches until golden and crispy, approximately 2 minutes per side. Drain on a paper towel-lined plate and season with salt and pepper. Serve with Cocktail Sauce.
5. Stir together the ketchup and horseradish in a bowl. Chill until ready to serve.