Lowcountry Fried Shrimp
Ready In: 16 mins
Serves: 2-6
Ingredients
- 2 large eggs
- 1 cup milk
- 1 teaspoon salt
- 2 lbs small shrimp, peeled and deveined, tails intact (40-50 count)
- 1 cup cracker meal (you can sub corn flour, AKA masa harina)
- peanut oil (for frying)
Directions
- Pour 3 inches of oil into a stockpot or Dutch oven and heat over medium-high heat. Beat the eggs with the milk and salt and pour over the shrimp in a bowl, making sure they're well coated. Drain the shrimp in a sieve, shaking well to remove excess. Place the cracker meal on a plate.
- When the oil reaches 365°, roll the shrimp in cracker meal, then place in a dry sieve. Shake off the excess meal over the plate, then fry the shrimp in small batches in the hot oil until golden brown, 1-2 minutes. Larger shrimp will take longer to cook, about 2-3 minutes.
- Remove the shrimp from the oil with a wire mesh strainer and shake off all excess oil or drain on paper towels briefly. Serve hot.
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