- 1 pound raw peeled and deveined shrimp, tails still attached
- 4 cups canola oil, for frying
For the Dipping
- 1 cup whole milk
- 2 large eggs
- 1 tablespoon Louisiana-style hot sauce, I used Crystal because it’s my favorite
For the Dredging
- 2 cups all-purpose flour
- scant 2 teaspoons salt
For the Spicy Hot Sauce
- 1/2 cup or hot frying oil
- 3 tablespoons cayenne pepper (yikes!)
- 2 tablespoons packed light brown sugar
- Salt and freshly ground black pepper
- 1/2 teaspoon paprika
- 1/2 teaspoon garlic powder
- bread and butter pickle slices, for serving
- Pat dry the shrimp and arrange on a plate in a single layer and keep cool.
- To make the dip, whisk together the milk, eggs, and hot sauce.
- In a separate bowl, whisk together the flour and salt. Set aside.
- Holding onto the shrimp by the tail, dredge the shrimp lightly in the flour mixture, then dip in the milk mixture, shaking off some of the excess. Dip the shrimp again in the flour mixture and shake off excess. Place on a wire rack over a rimmed baking sheet until all of the shrimp are dipped and the oil is heated.
- Place the canola oil in a medium saucepan with a fry/candy thermometer attached. Heat the oil to 350 degrees F.
- Set a wire rack on top of a rimmed baking sheet and set aside. Working in batches of five or so shrimp, gently lower the shrimp by the tail into the hot oil and fry until crisp, about 2 to 3 minutes. Remove the shrimp and let it drain on a clean rack.
- After the shrimp is cooked, make the very spicy coating. Carefully ladle frying oil into a medium heatproof bowl and whisk in the cayenne pepper, brown sugar, 3/4 teaspoon sea salt, 1 teaspoon black pepper, the paprika and garlic powder. The oil is HOT HOT and the mixture will be very spicy on the nose. Lightly baste the spice mixture over the hot fried shrimp and serve immediately; garnish with pickles.
- These fried shrimp are best the day they’re made. Enjoy!