Line a large baking sheet with paper towel. Place wire rack over the baking sheet and set aside to use for the cooked shrimp.
With gloved hands, carefully butterfly each shrimp by carefully slicing through the center of the shrimp but not cutting all the way through. Place butterflied shrimp on a second wire rack.
In a medium bowl, combine bread crumbs, pinko bread crumbs, garlic salt, Old Bay, and black pepper.
In another medium bowl whisk together eggs and water.
Place flour in a third medium bowl.
Dip a shrimp into the flour, coating both sides.
Dip floured shrimp into egg/water mixture.
Lastly dip shrimp into bread crumb mixture, pressing down gently on both sides to adhere.
Place breaded shrimp on wire rack and continue this process until all shrimp are breaded.
Heat oil in skillet over medium until shimmering.
Place shrimp into hot oil being careful not to crowd. You may need to cook in batches.
Cook for about 2 minutes on each side.
Remove to paper towel lined pan with wire rack.
Notes
The shrimp will cook quickly because it is so thin. Be careful not to overcook or they will become rubbery. You basically just need enough time to brown the breading.
The shrimp we used are called grilling shrimp and we get them from the grocery store seafood counter.
Grilling shrimp are larger and heartier than other shrimp.
Nutrition facts listed do not include the oil needed for frying.