Crispy and Yummy Breaded Shrimp Recipe

Clean the small shrimp, peel the skin, and deveine it, but keep the tail intact. Rinse them under cold water and pat them dry.

Combine the dry ingredients on a large, shallow plate, such as all-purpose flour, cornstarch, garlic powder, onion powder, paprika powder, salt, and ground black pepper. Use a wire whisk to stir until well combined, and spread them on a plate, ready to dredge the shrimp.

In a mixing bowl, crack the eggs, add the hot sauce, and whisk until well blended.

In a skillet, heat vegetable oil about 3 inches deep over medium-high heat.

Dredge shrimp in the flour mixture in batches, slightly off the excess flour, then dip in the egg mixture.

Then dredge the shrimp again into the flour mixture and gently put the breaded shrimp into the hot oil one at a time. Deep-fry for 3 to 5 minutes, or until the shrimp turn crispy and golden.

Once they are crispy and golden, remove them from the pan. Use a slotted spoon or wire strainer and drain on a wire rack set.

Serve warm and crispy; it is best to serve with a dipping sauce of your choice. Enjoy!