Season shrimp with salt, black pepper, paprika and Italian seasoning.
Set three bowls. Mix flour in the first bowl, place eggs in the second bowl, and panko breadcrumbs in the third bowl.
Place each shrimp into the flour, then into the egg wash and finally into the panko crumbs. Toss to coat evenly every step.
Heat the oil over medium heat in a deep skillet or heavy bottom pan to 375º F.
Fry the shrimp in batches, until golden brown, for 3 to 5 minutes.
Remove fried shrimp with a slotted spoon and place on a plate lined with a paper towel sheet, sprinkle fresh parsley and serve.
Notes
Don't skip the egg. To help the panko breadcrumbs stick better to the shrimp, the should be lightly dipped in beaten egg before coating. This will help create a nice crunchy texture when finished.
Use a slotted spoon or tongs to place the shrimp in and out of the hot oil. This will help to avoid splattering oil everywhere.
Correctly set the temperature of the oil to 375°F (190°C). Too high of a temperature can cause your shrimp to burn before they cook through.
Watch the panko shrimp carefully while frying, so they don't overcook.
Place shrimp on paper towels after cooking. This will absorb any excess oil before serving.