Instructions:
Prepare the Oil: Pour canola oil into a large deep skillet to a depth of 2 inches. Heat over medium-high heat until it reaches 370°F.
Coat the Shrimp: In a shallow dish, whisk together the eggs, milk, and hot sauce. Add the shrimp to the mixture, tossing to coat. In another shallow dish, mix the flour, cornmeal, salt, black pepper, and cayenne pepper.
Fry the Shrimp: Remove 6 to 8 shrimp from the egg mixture, shaking off any excess. Dredge them in the flour mixture, then carefully place them in the hot oil.
Fry until golden and crisp, about 2 minutes. Use a slotted spoon to transfer the shrimp to a paper towel-lined baking sheet. Repeat with the remaining shrimp, ensuring the oil returns to 370°F between batches.
Serve: Enjoy the crispy shrimp with lemon wedges, cocktail sauce, and rémoulade if you like.
Pro Tips:
Maintain Oil Temperature: Keep your oil at 370°F for the crispiest shrimp. Use a thermometer to monitor the temperature and avoid overcrowding the skillet, which can lower the oil temperature and make the coating soggy.
Dry Shrimp Thoroughly: Pat the shrimp dry with paper towels before coating them to ensure the batter adheres properly and becomes extra crispy.
Adjust Spice Levels: Customize the seasoning to your taste. If you prefer a milder kick, reduce the cayenne pepper. For more heat, add an extra pinch.
Use Fresh Ingredients: For the best flavor, use fresh shrimp and high-quality hot sauce. Fresh lemon wedges and homemade rémoulade can elevate the dish even further.
Nutrition Information (per serving, assuming 6 servings):
Calories: 290
Total Fat: 16g
Saturated Fat: 1.5g
Cholesterol: 150mg
Sodium: 860mg
Total Carbohydrates: 25g
Dietary Fiber: 1g
Sugars: 2g
Protein: 15g