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. If you like, you can easily dress up the flavors by adding your favorite spices, such as paprika, cumin, or more cayenne. Depending on the size of your shrimp, you may have to adjust your cooking time. Serve these Lil’ poppers in a PO’ boy, taco, or just enjoy them straight up.
Ingredients:
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
For serving: lemon wedges, cocktail sauce, rémoulade (optional)
Instructions :
Step 1 Pour oil to a depth of 2 inches in a large deep skillet; heat over medium-high to 370°F. While oil heats, whisk together eggs, milk, and hot sauce in a shallow
