Line a baking sheet with paper towels and place a wire rack on top.
Pat shrimp dry with paper towels.
In a large mixing bowl, combine Panko bread crumbs, plain bread crumbs, garlic salt, paprika, and lemon pepper.
In a small bowl, whisk the egg.
Place flour in another small bowl.
Dredge a shrimp in the flour, coating it completely and gently shaking off excess.
Dip dredged shrimp in egg.
Gently press shrimp into bread crumb mixture, coating both sides.
Place shrimp on wire rack. Repeat steps for all the shrimp.
Pour enough vegetable oil into a large, deep skillet to come about 1/2-inch up the sides of the pan. Heat over medium-high until temperature reaches 325 F.
Add enough shrimp to the pan that they do not crowd. Cook for 2-3 minutes per side.
Notes
We used fresh jumbo shrimp, though you can use almost any kind of fresh shrimp for this recipe. Frozen shrimp will also work, but be sure you allow them to thaw then pat them dry so the breading can stick. The smaller the shrimp you use, the less time it will take them to fry in the oil. Shrimp cooks quickly, once they begin to turn golden and curl up, they should be finished cooking.
The mixture of both plain and Panko breadcrumbs helps the breading stay light yet crispy. Panko breadcrumbs soak up less oil compared to plain breadcrumbs, but the plain breadcrumbs produce a lovely crunch - which is why it's a good idea to use a combination of both when frying.