Place the flour in a medium size bowl along with the salt. Stir to combine. Place the eggs in a second bowl. Finally, place the panko in a third bowl.
Dip each shrimp first into the flour, then into the egg, then into the panko. Place each breaded shrimp on a plate and work in batches of about 8 shrimp.
With the avocado oil, coat the bottom of a heavy skillet. You do not need a lot of oil, but a nice coating for the shrimp to cook. Heat oil until the handle of a wooden spoon has bubbles form when placed in the oil. If you’re using a thermometer, heat it to about 350 degrees.
Working in a couple of batches, gently place your first batch of 8 breaded shrimp in the oil and cook for 2-3 minutes or until golden brown. Drain on rack fitted baking sheet. While the first batch is cooking, bread the remaining shrimp, plate, and set aside.
Repeat the process with the remaining shrimp.
Serve shrimp immediately, or you can make these ahead of time and refrigerate them on a rack-fitted baking sheet. When you’re ready to serve, preheat your oven to 400 degrees, and in 10 minutes or less, these shrimps heat up perfectly and keep their crunch!