There’s nothing more delicious than crispy, crunchy fried shrimp. This simple, hassle-free recipe is perfect for when you’re craving a salty kick. If desired, you can easily adjust the taste by adding your favorite spices, such as paprika, cumin, or a little cayenne pepper. You may need to adjust the boiling time depending on the size of the shrimp. Serve these Lil’ Poppers in his PO’Boy or tacos or just enjoy them on their own.
Ingredients:
- canola oil
- 2 large eggs, beaten
- 1 cup whole milk
- 2 tablespoons hot chili sauce (such as Cholula)
- 2 pounds of large raw shrimp, peeled and deveined
- 3/4 cup all-purpose flour
- 2/3 cup cornflour
- Kosher salt 1 1/2 teaspoons
- Black pepper 1 teaspoon
- cayenne pepper 1/2 teaspoon
Serves: lemon wedges, cocktail sauce, tartar sauce (optional)
Directions:
Step 1 Pour oil into a large, deep skillet to a depth of 2 inches. Heat on medium-high to 370°F. While the oil is heating, combine the eggs, milk, and hot sauce in a shallow bowl. Add the shrimp to the mixture and stir to combine. In a separate shallow bowl, combine flour, cornmeal, salt, black pepper, and cayenne pepper.
Step 2 Remove 6 to 8 shrimp from the egg mixture and shake off excess shrimp. Dip into flour mixture. Add the dredged shrimp to the hot oil. Bake until coating is golden brown and crispy, about 2 minutes. Using a slotted spoon, transfer to a paper towel-lined baking sheet. Repeat with remaining shrimp, reheating oil to 370°F over medium-high heat before adding each batch of shrimp.
Step 3 Serve the fried shrimp with lemon wedges, cocktail sauce, or tartar sauce, if desired.