We can think of is nothing better than a freshly cook batch of crispy, crunchy fried shrimp! Here is a surprisingly easy recipe that’s perfect when a craving for some fried shrimp hits you.
If you want, you can easily take things up a notch in the flavor department by adding some of your favorite spices, like paprika, cumin, or a little additional cayenne peeper!
Depending on the size of the shrimp you buy, you might need to adjust your cooking time.
Serve these little tasties up in a po’ boy, in tacos, or just enjoy them right as they are – simple.
What You Will Need:
- Canola oil
- 2 large eggs, beaten
- 1 cup whole milk
- 2 tablespoons chile hot sauce (such as Cholula)
- 2 pounds large peeled, deveined raw shrimp
- 3/4 cup (about 3 1/4 oz.) all-purpose flour
- 2/3 cup (about 2 7/8 oz.) cornmeal
- 1 1/2 teaspoons kosher salt
- 1 teaspoon black pepper
- 1/2 teaspoon cayenne pepper
- On the side: lemon wedges, cocktail sauce or rémoulade (optional)
How to Make Them:
First pour the Canola oil about 2 inches deep in a large deep skillet then heat over medium-high to 370°F.
While oil heats up, whisk together your eggs, milk, and hot sauce in a shallow bowl or dish; add your shrimp to the ixture, and toss to coat.
Whisk together your flour, cornmeal, salt, black pepper, and cayenne pepper in a separate bowl or shallow dish.
Take 6 to 8 shrimp from the egg mixture and shake off excess egg mixture; dredge shrimp in the flour mixture.
Place the dredged shrimp in the heated Canola oil and fry them until the coating is golden and crispy (about 2 minutes).
Remove fried shrimp from oil with a slotted spoon to place in a baking sheet lined with paper towels.
Repeat with remaining shrimp after bringing oil back up to370°F over medium-high heat before adding next batch of shrimp.
Lastly serve fried shrimp with lemon wedges, cocktail sauce, and rémoulade, if desired.