Peel the shrimp, leaving the tails attached, and devein them. Spear with wooden skewers to keep them from curling.
Heat the oil in a fryer or a pot. Meanwhile, pour the flour into a soup plate and the eggs into another. Pour the panko into another dish.
Dip the shrimp into the flour, eggs, and panko one after the other. Place them into the hot oil and cook for 3 minutes, until the shrimp are nicely golden brown.
Drain on paper towels, then serve.
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