Start by making the coating. Combine the flour, salt, pepper and garlic powder in a bowl. 

In another bowl, beat some eggs until they're well combined. 

In a third bowl, pour in the panko breadcrumbs.

Use the largest shrimp you can find - under 15 count size is ideal, but 16/20 and 21/25 sizes both work well too. 

Begin the dredging process. Hold the shrimp by the tail as you dip them in the flour mixture, then in the egg mixture, and finally in the breadcrumbs. 

Shake off any excess coating before you fry the shrimp so you don't have clumps.

Heat up 3 inches of oil in a deep large pot (heat to 350 degrees Fahrenheit). 

When the oil is hot, carefully place the shrimp in the pot, taking care not to overcrowd them. 

Cook for three to four minutes or until golden brown. As you cook the shrimp, make sure to give them a little stir so they don't clump together.

Once all the shrimp are cooked, remove them from the oil and let them drain on paper towels to remove any excess oil. 

Add the garnishes and cocktail sauce (if desired) and serve hot.