Heat oil to 350 degrees in a 14-inch sauté pan. Dip each shrimp individually in flour then egg then panko. Fry shrimp on both sides about 2-3 minutes each until golden brown. Drain on paper towels and season with a pinch of salt.
Mix all Tartar Sauce ingredients together in a bowl and reserve.
Pickle chiles by heating sugar, salt and vinegar in a small, 1-quart pot until it starts to simmer and solids dissolve. Pour mixture over the chiles. Allow pickled chiles to cool in the fridge until cold.
Assemble by adding a dollop of yogurt tartar sauce on a plate and placing 5 shrimp on top. Garnish with pickled fresno chiles and herbs. Serve with your favorite chips – Chef Antonia’s are salt & vinegar!