Preheat oven to 425 and lightly grease a baking sheet.
Prepare three shallow but wide bowls for coating the shrimp.
In one bowl, combine eggs, pressed garlic, and salt. Whisk well.
In another bowl, combine flour, garlic powder, and salt. Mix until evenly incorporated.
In the third bowl, combine Panko, dry Parmesan cheese, dry basil, garlic powder, and salt. Mix until evenly incorporated.
Rinse shelled shrimp (you can leave tails on) and pat them dry with a paper towel. Batter each shrimp by first dredging it in flour mixture, then dipping it into egg mixture, and last, rolling it in Panko mixture. Press coating onto the shrimp gently and lay it on the prepared baking sheet.
Repeat with all the shrimp. (If using small shrimp, you can save time by coating a few at a time.)
Bake for 7-9 minutes. (Please note that jumbo shrimp might take a couple more minutes.)
For dipping sauce, simply mix ranch, pressed garlic, and dry Parmesan cheese together.
Gluten free notes:
YES! These crispy shrimp can be gluten free. Substitute gluten free flour instead of regular flour and make sure your dry Parmesan is gluten free. Instead of Panko, use gluten free bread crumbs. Gluten free bread crumbs actually resemble Panko very closely.