Ingredients
- Large Shrimp, peeled and deveined: 1 pound
- All-Purpose Flour: 1 cup
- Cornstarch: 1/2 cup
- Baking Powder: 1 teaspoon
- Salt: 1 teaspoon
- Black Pepper: 1/2 teaspoon
- Garlic Powder: 1/2 teaspoon
- Vegetable Oil: 3 cups
Instructions
- Step 1: In a medium bowl, whisk together the flour, cornstarch, baking powder, salt, pepper, and garlic powder.
- Step 2: Heat the vegetable oil in a large, heavy-bottomed pot or deep fryer to 350°F (175°C). Use a thermometer to ensure accurate temperature.
- Step 3: Working in batches, dredge the shrimp in the flour mixture, ensuring they are fully coated. Shake off any excess flour.
- Step 4: Carefully add the shrimp to the hot oil, being careful not to overcrowd the pot.
- Step 5: Fry for 2-3 minutes, or until the shrimp are golden brown and cooked through.
- Step 6: Remove the shrimp with a slotted spoon and place them on a paper towel-lined plate to drain excess oil. Serve immediately.
Notes
- Store leftover fried shrimp in an airtight container in the refrigerator for up to 2 days.
- For the crispiest reheat, use an air fryer at 350°F (175°C) for a few minutes, instead of the microwave.
- Serve these crispy shrimp with a spicy mayo or sweet chili sauce for dipping.
- For extra crispy shrimp, try chilling the dredged shrimp in the refrigerator for 15-20 minutes before frying.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American