Can I use frozen shrimp for this recipe?

Absolutely, I use frozen shrimp all the time when I forget to thaw some. Just make sure to thaw them completely in the fridge overnight (or in a bowl of cold water if you're in a hurry) and pat them bone dry before coating. Wet shrimp are the enemy of crispy panko.

Can I air-fry these instead of baking?

You bet, My air fryer gives these shrimp an extra-crispy finish. Just arrange them in a single layer at 400°F for about 6-8 minutes - no need to flip. You might need to work in batches depending on your air fryer size. Watch closely - they cook faster than in the oven.

How do I prevent soggy breading?

Three words: dry, dry, dry. Moisture is the killer of crunch. Always pat shrimp thoroughly before coating, use parchment to prevent sticking, and don't overcrowd the pan. The single most important tip? Serve immediately - that panko crust stays crispest right out of the oven.

Can I make this gluten-free?

Definitely, Swap regular panko for gluten-free breadcrumbs (I like the Japanese-style GF panko if you can find it). The texture won't be quite as light and crispy, but it'll still be delicious. Double-check your spices too - some brands add flour as an anti-caking agent.