Ingredients
Shrimp:
1 lb (450 g) large raw shrimp, peeled and deveined (tail-on optional)
1/2 tsp garlic powder
1/2 tsp paprika
1/2 tsp salt
1/4 tsp black pepper
Breading & Fry Medium:
1 cup all-purpose flour
2 large eggs
2 tbsp milk
1/2 cup cornstarch
1 tsp baking powder
Vegetable oil (for frying)
Fresh parsley and lemon wedges (for serving)
Instructions
1. Prep the Shrimp:
Pat the shrimp dry with paper towels. Season with garlic powder, paprika, salt, and black pepper.
2. Set Up Dredging Station:
Bowl 1: Mix the flour, cornstarch, and baking powder.
Bowl 2: Whisk together the eggs and milk.
3. Bread the Shrimp:
Coat each shrimp in the flour mixture, shaking off excess.
Dip into the egg mixture, allowing excess to drip off.
Press back into the flour mixture to create a thick, craggy crust.
4. Fry:
Heat 2 inches of vegetable oil in a deep skillet or heavy pot to 350°F (175°C).
Fry shrimp in batches for 2 to 3 minutes until light golden and cooked through. Avoid overcrowding the pan.
Transfer to a paper-towel-lined plate or wire rack to drain.
5. Serve:
Garnish with chopped fresh parsley and serve immediately with lemon wedges and tartar or garlic aioli sauce.