Yield:3 to 4 servings Prep Time:20 minutes Cook Time:15 minutes Total Time:35 minutes
2 large eggs 1 pound extra-large raw shrimp (16-20 count), peeled and deveined, leaving tails on ⅓ cup all-purpose flour 1½ cups Kikkoman® Coconut Panko Vegetable oil Kikkoman® Gluten-Free Sweet Chili Sauce for dipping (optional)
Beat eggs and 2 Tbsp. water together in medium bowl.
Dredge shrimp in flour, shaking off excess. Dip shrimp into egg mixture and then coat both sides with panko, pressing panko onto shrimp.
Pour enough oil into large, heavy pot to measure 2 inches deep; heat oil over medium heat to 350°F.
Working in batches, deep-fry shrimp in hot oil until cooked through, about 2 minutes, turning pieces over once. Remove shrimp and drain on paper towels.
Serve shrimp with gluten-free sweet chili sauce, if desired.