Found this one online and decided to try it. It was fantastic! Not only did the breading stick, but the sauce was fantastic. A little spicy though.
12 oz shrimp (medium or large)
1 c milk
1/2 c flour
1/2 c bread crumbs
1 t salt
1/2 t pepper
1/4 t onion powder
1/4 t garlic salt
1/4 t basil
In one bowl combine milk and egg (scramble). In another bowl, combine all dry ingredients. To bread the shrimp, place shrimp in the dry ingredient bowl, coating. Then plop into milk bowl (making sure it gets covered) and return to the dry bowl. Coat the shrimp a second time, making sure it's coated but don't over-handle. Place on a plate. Do this a few shrimp at a time until all are coated. Place plate in the refrigerator for 1-3 hours.
To fry, use a wok and put enough oil in it to cover the bottom about 1/8-1/4 inch deep and heat to medium high. Too cold and the batter will absorb too much oil, too hot and you will burn the breading before it has time to heat and cook it all. Place several shrimp in the wok and cook about 2-5 minutes on each site, until golden brown, flipping as little as possible. Repeat until all shrimp is cooked.
**You could try baking it as well, but I haven't tried it so I don't know how it would turn out.
1/2 c mayonaise (real stuff, not miracle whip. Japanese mayo would be great if you can find it)
3-4 t chili garlic sauce (this stuff is spicy, so adjust as needed)
2 t sugar
1 t white vinegar (rice vinegar is good too, just cut the sugar in half)
In a bowl, mix all ingredients well. Refrigerate for at least 30 minutes.
Lightly coat the shrimp with sauce, or serve on the side for dipping.
**This sauce would be great for homemade sushi too!