1poundlarge shrimppeeled, de-veined, and tails removed, (you can keep them on and remove them after they are cooked if you prefer)
½cuppanko bread crumbs
Preheat a large nonstick pan or skillet over medium-high heat with about 3 teaspoons of olive oil.
Wash shrimp and pat dry with a paper towel or other clean towel. Place panko crumbs in a small bowl. In a second bowl whisk together flour and 1 teaspoon creole seasoning. In a third bowl, whisk together egg and milk. Dip shrimps into the flour, tossing to coat. Then dip them in the egg mixture, and finally into the panko crumbs.
Add shrimp to preheated pan (if your pan is not big enough, do half of the shrimp at a time) and cook 3-4 minutes on the first side, until browned. Carefully flip shrimp and cook 3-4 minutes on second side. Don't stir the shrimp around, they will lose their coating. Transfer to a plate lined with a paper towel to absorb any extra oil.
In a small bowl whisk together mayo and remaining creole seasoning. Serve as dipping sauce with the shrimp. Enjoy!