Crispy Cornmeal Fried Shrimp

Ouadie Rhabbouron

Crispy Cornmeal Fried Shrimp

This recipe yields incredibly crispy, flavorful shrimp with a perfect balance of cornmeal crunch and a hint of spice. The hot sauce in the marinade adds a wonderful depth of flavor.

Yield: 4-6 servings
Prep time: 20 minutes (plus optional marinating time)
Cook time: 10-15 minutes

Ingredients

  • For Frying: Canola oil (or other neutral oil like vegetable or peanut)

  • Wet Mix & Shrimp:

    • 2 large eggs, beaten

    • 1 cup whole milk

    • 2 tablespoons Chile hot sauce (such as Cholula)

    • 2 pounds large peeled, deveined raw shrimp (tail-on or off)

  • Dry Mix:

    • ¾ cup (about 3 ¼ oz.) all-purpose flour

    • ⅔ cup (about 2 ⅞ oz.) cornmeal

    • 1 ½ teaspoons kosher salt

    • 1 teaspoon black pepper

    • ½ teaspoon cayenne pepper (adjust to taste)

  • For Serving:

    • Lemon wedges

    • Cocktail sauce

    • Rémoulade (optional)

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