Crunchy Fried Panko Shrimp

So tonight around midnight I was craving a crunchy quick and easy snack and decided upon this. I've worked with panko before and hated it because it would always fall apart, but I've found that chilling the shrimp beforehand helps alleviate this problem.

Crunchy Panko Shrimp (serving size: 1)
8 shrimp, peeled, deveined
1 egg
3 tbsp all purpose flour
1/2 cup Japanese panko bread crumbs
pinch of salt

1) Prepare a plate of flour, a plate of panko and one bowl containing a beaten egg.
2) Butterfly each shrimp by cutting down the vein line until it lays flat. Season with salt to taste.
3) Dip the shrimp into the flour completely, shake off the excess.
4) Dip the shrimp into the beaten egg completely.
5) Dip the shrimp into the panko, making sure to pat down and dredge each surface completely.
6) Place on a clean platter and repeat the process with remaining shrimp.
7) Chill the plate of shrimp by placing it in the freezer for 15 minutes, or fridge for 30 minutes.
8) Heat a pan filled with enough oil to cover the shrimp (or use a deep fryer).
9) Fry each side until golden brown. Great when served with sweet and sour sauce or hot sauce.

Fried Panko Shrimp with a side of Louisiana Hot Sauce