1 pound (450g) shrimp, peeled and deveined
1 cup panko breadcrumbs
1/2 teaspoon salt
1/2 teaspoon paprika
1/4 teaspoon garlic powder
1/4 teaspoon black pepper
2 eggs, beaten
4 tbsp of 4th & Heart Original Ghee
Lemon wedges for serving
Cocktail or tartar sauce, for dipping (optional)

Rinse the shrimp under cold water and pat them dry with paper towels. Remove the tails if desired. In a shallow dish, combine the breadcrumbs, salt, paprika, garlic powder, and black pepper. In another shallow dish, beat the eggs.
Dip each shrimp into the beaten eggs, allowing any excess to drip off. Then, coat the shrimp with the breadcrumb mixture, pressing gently to adhere the breadcrumbs to the shrimp. Set the breaded shrimp aside.
Heat ghee to a temperature of around 350°F (175°C). Carefully place the breaded shrimp into the hot oil, a few at a time, ensuring they are not overcrowded. Fry for about 2-3 minutes on each side or until the shrimp turn golden brown and crispy. Use a slotted spoon or tongs to remove the fried shrimp from the oil and transfer them to a paper towel-lined plate to drain excess oil. Fry the remaining shrimp in batches until all are cooked.
Serve the fried shrimp immediately, while they’re still hot and crispy. Squeeze fresh lemon juice over the shrimp for a tangy kick.

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