- Canola oil (for frying)
- 2 large eggs, beaten
- 1 cup whole milk
- 2 tablespoons chili hot sauce (such as Cholula)
- 2 pounds large peeled, deveined raw shrimp
- 3/4 cup all-purpose flour (about 3 1/4 oz.)
- 2/3 cup cornmeal (about 2 7/8 oz.)
- 1 1/2 teaspoons kosher salt
- 1 teaspoon black pepper
- 1/2 teaspoon cayenne pepper
- For serving: lemon wedges, cocktail sauce, rémoulade (optional)
- Pour canola oil into a large deep skillet to a depth of about 2 inches. Heat the oil over medium-high heat until it reaches 370°F.
- While the oil is heating, whisk together the beaten eggs, milk, and hot sauce in a shallow dish. Add the shrimp to the mixture and toss them to coat.
- In a separate shallow dish, whisk together the all-purpose flour, cornmeal, kosher salt, black pepper, and cayenne pepper.
- Remove 6 to 8 shrimp from the egg mixture, letting excess liquid drip off, and dredge them in the flour mixture.
- Carefully place the dredged shrimp in the hot oil and fry them until the coating becomes golden and crisp, which usually takes about 2 minutes. Use a slotted spoon to remove the fried shrimp and place them on a baking sheet lined with paper towels to drain. Repeat this process with the remaining shrimp, ensuring that the oil returns to 370°F over medium-high heat before adding each batch of shrimp.
- Serve your delicious fried shrimp with lemon wedges and your choice of dipping sauce, such as cocktail sauce or rémoulade. Enjoy!
Feel free to adjust the level of spiciness by adding more or less cayenne pepper based on your preference.