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Pour milk in a separate dish and put the breadcrumbs into another dish. Heat 1 1⁄2 tablespoons (22 ml) of the olive oil in a skillet over medium-high heat. Pan-fry half of the breaded shrimp for 4 minutes. Remove the pan-fried shrimp and fry the other batch of breaded shrimp.

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Set 2 more shallow dishes next to the dish with the seasoned flour. Pour 1⁄4 cup (59 ml) of milk into 1 dish and put 3/4 cup (70 g) of dry breadcrumbs into the other. Use low-fat, whole, or non-dairy milk. Set a large skillet on the stove and pour in half of the olive oil. Turn the burner to medium-high and heat the oil until it begins to shimmer. Reserve the rest of the oil for frying the other batch of shrimp. Shake off the excess breadcrumbs from the shrimp and slowly lower half of the shrimp into the hot skillet.  Use tongs to turn the shrimp halfway through the cooking time and fry them until they're completely browned. Arrange the shrimp so they're in a single layer. Use the tongs to transfer the cooked shrimp to a serving platter lined with a paper towel. Set them aside while you fry the rest of the shrimp.  Remember to add the remaining 1 1⁄2 tablespoons (22 ml) of olive oil before adding the second batch of shrimp. Although you can refrigerate leftover shrimp, they'll lose their crunchy texture. Store the shrimp in an airtight container for up to 4 days.