Use large shrimp: Bigger shrimp are easier to coat and give a meatier bite.

Dry the shrimp well: Patting them dry helps the flour and coating stick better.

Chill before cooking (optional): After coating, refrigerate the shrimp for 15–20 minutes to help the crust adhere better during cooking.

Don’t overcrowd the pan or baking sheet: This ensures crispiness.