By Michele 
Indulge in the irresistible satisfaction of perfectly fried shrimp with this uncomplicated and delightful recipe. When that salty craving strikes, whip up a batch of these crispy delights that are sure to please. Elevate the flavor profile by incorporating your favorite spices like paprika, cumin, or an extra dash of cayenne. Adjust the cooking time based on the size of your shrimp for optimal results. Whether you prefer them in a PO’ boy, taco, or simply on their own, these little poppers are a treat for the taste buds.
Ingredients:
- Canola oil
- 2 large beaten eggs
- 1 cup whole milk
- 2 tablespoons chili hot sauce (e.g., Cholula)
- 2 pounds large peeled, deveined raw shrimp
- 3/4 cup all-purpose flour (approximately 3 1/4 oz.)
- 2/3 cup cornmeal (approximately 2 7/8 oz.)
- 1 1/2 teaspoons kosher salt
- 1 teaspoon black pepper
- 1/2 teaspoon cayenne pepper
- For serving: lemon wedges, cocktail sauce, rémoulade (optional)
Instructions:
- In a large deep skillet, pour oil to a depth of 2 inches and heat over medium-high to 370°F.
- While the oil is heating, whisk together eggs, milk, and hot sauce in a shallow dish. Add shrimp to the mixture and toss to coat.
- In a separate shallow dish, whisk together flour, cornmeal, salt, black pepper, and cayenne pepper.
- Remove 6 to 8 shrimp from the egg mixture, shaking off excess, and dredge them in the flour mixture.
- Place dredged shrimp in the hot oil and fry until the coating is golden and crisp, approximately 2 minutes.
- Use a slotted spoon to transfer the fried shrimp to a baking sheet lined with paper towels.
- Repeat the process with the remaining shrimp, ensuring the oil is brought back to 370°F before adding each batch.
Enjoy your perfect fried shrimp with accompaniments such as lemon wedges, cocktail sauce, or rémoulade, if desired.