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Perfect Fried Shrimp

There truly is nothing better than a crispy, crunchy batch of fried shrimp. This easy, no-fuss recipe is perfect when that salty craving hits. Serve these lil' poppers in a po' boy or taco, or just enjoy them straight up with lemon wedges, cocktail sauce, and rémoulade.

How to Make It

  1. Pour oil to a depth of 2 inches in a large deep skillet; heat over medium-high to 370 degrees F (185 degrees C). 

  2. Whisk together eggs, milk, and hot sauce in a shallow dish; add shrimp to mixture, and toss to coat. Whisk together flour, cornmeal, salt, black pepper, and cayenne pepper in a separate shallow dish.

  3. Remove 6 to 8 shrimp from egg mixture, shaking excess off; dredge in flour mixture. Place dredged shrimp in hot oil; fry until coating is golden and crisp, about 2 minutes. Remove with a slotted spoon to a baking sheet lined with paper towels. Repeat with remaining shrimp, bringing oil back to 370 degrees F(185 degrees C) over medium-high heat before adding each batch of shrimp.

Ingredients

  • 3 cups canola oil, or as needed

  • 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 all-purpose flour

  • 2/3 cup cornmeal

  • 1 1/2 teaspoons kosher salt

  • 1 teaspoon freshly ground black pepper

  • 1/2 teaspoon cayenne pepper

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