Ingredients:
- Canola oil for frying
- 24 ounces large raw shrimp, peeled and deveined
Egg Wash
- 2 large eggs
- 1 cup buttermilk (or milk)
- 1/2 tsp. kosher salt
- 1/2 tsp. black pepper
Batter
- 1 1/2 cups all-purpose flour
- 1 cup cornmeal
- 2 tsp. kosher salt
- 1/2 tsp. black pepper
- 2 tsp. garlic powder
- 2 tsp. onion powder
- 1 tsp. cayenne pepper
Dipping Sauce:
- 3/4 cup mayo
- 1/2 cup sweet chili sauce
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PREPARATION:
- Heat 1/2-inch of oil in a large, heavy-bottomed skillet over medium heat. Line a large plate with a paper towel, set aside.
- In a cake pan or pie plate whisk together eggs and buttermilk. Add 1/2 teaspoon of salt and pepper.
- In another cake pan, mix together the flour, cornmeal, salt, pepper, garlic powder, onion powder, and cayenne pepper.
- Add shrimp to the egg mixture and coat well. A few at a time, add the shrimp to the flour and coat completely. Place on a clean plate while you bread the remaining shrimp.
- Add shrimp to skillet making sure not to overcrowd the pan. Fry for 3 minutes, until crispy and golden brown. Drain on prepared plate. Continue until all shrimp is fried.
Dipping Sauce
- Mix mayo and sweet chili sauce in a bowl for dipping.
Notes
Breading the shrimp with less mess:
First, when you set up your little breading station you’ll want two pie plates or cake pans ideally. You can use bowls if necessary but the wide, shallow shape of pie or cake pans makes the process much easier.
Enjoy !