Ingredients:

  • 1 lb Large Shrimp (16-20 count), peeled and deveined, tail-on
  • 1 tsp Sea salt
  • 0.5 tsp White pepper
  • 1 cup All-purpose flour
  • 0.5 cup Cornstarch
  • 1 tbsp Garlic powder
  • 1 tbsp Onion powder
  • 1 tsp Smoked paprika
  • 0.5 tsp Cayenne pepper
  • 2 Large eggs
  • 0.25 cup Sparkling water
  • 1 tsp Hot sauce
  • 2 cups Neutral frying oil (Avocado or Peanut oil)

Instructions:

  1. Pat the shrimp extremely dry with paper towels to ensure maximum batter adhesion. Season the naked shrimp lightly with sea salt and white pepper.
  2. Prepare the dredging stations: In one bowl, whisk together the flour, cornstarch, garlic powder, onion powder, smoked paprika, and cayenne pepper. In a second bowl, whisk the eggs, sparkling water, and hot sauce.
  3. Perform the double-dredge: Toss a few shrimp in the dry mix to coat lightly. Dip into the wet mix, then return to the dry mix, pressing firmly to create a rugged surface. Let the coated shrimp rest for 5 minutes.
  4. Heat 2 inches of oil in a heavy-bottomed Dutch oven or cast iron skillet to 375°F (190°C).
  5. Fry shrimp in small batches for 2 to 3 minutes until the exterior is a deep mahogany gold and the shrimp form a 'C' shape. Do not overcrowd the pan.
  6. Transfer cooked shrimp to a wire cooling rack set over a baking sheet to maintain crispness.