Ingredients:

  • 1 pound (454g) large shrimp, peeled and deveined
  • 1 tablespoon (15ml) lemon juice
  • 1 teaspoon (5ml) Worcestershire sauce
  • 1/2 teaspoon (2.5ml) hot sauce (optional)
  • 1 cup (120g) all-purpose flour
  • 1/2 cup (60g) cornstarch
  • 1 tablespoon (15ml) paprika
  • 1 teaspoon (5ml) garlic powder
  • 1 teaspoon (5ml) onion powder
  • 1/2 teaspoon (2.5ml) cayenne pepper (optional)
  • 1 teaspoon (5ml) salt
  • 1/2 teaspoon (2.5ml) black pepper
  • 2 large eggs
  • 1/4 cup (60ml) milk or buttermilk
  • Vegetable oil or canola oil, for frying (about 4 cups/950ml)

Instructions:

  1. In a bowl, combine shrimp with lemon juice, Worcestershire sauce, and hot sauce (if using). Toss to coat and let sit for 10-15 minutes.
  2. In a shallow dish, combine flour, cornstarch, paprika, garlic powder, onion powder, cayenne pepper (if using), salt, and pepper. Whisk to combine.
  3. In another shallow dish, whisk together eggs and milk/buttermilk.
  4. Dredge each shrimp in the flour mixture, ensuring it's fully coated. Dip the shrimp into the egg wash, allowing excess to drip off. Then, dredge it again in the flour mixture for a thicker coating.
  5. Pour vegetable or canola oil into a large, heavy-bottomed pot or Dutch oven. Heat over medium-high heat until the oil reaches 350-375°F (175-190°C).
  6. Carefully add shrimp to the hot oil in batches, being careful not to overcrowd the pot (about 6-8 shrimp at a time, depending on the size of your pot).
  7. Fry for 2-3 minutes per side, or until golden brown and cooked through. The shrimp should be opaque and firm.
  8. Remove fried shrimp with a slotted spoon or spider strainer and transfer them to a wire rack lined with paper towels to drain excess oil.
  9. Serve immediately with your favourite dipping sauces.