1poundpeeled and deveined extra-jumbo or jumbo shrimptail on or off
Salt and pepper to taste
Oil for frying
Heat a medium-size pot with cooking oil to 350°.
In a medium-size bowl whisk together the Cajun seasoning and 3/4 cup of flour until completely combined, set aside.
Next, in a separate medium-size bowl whisk together the eggs, milk, vinegar, and lemon juice, until combined and set aside.
Lastly, in another separate medium-size bowl, whisk together the breadcrumbs, salt, and pepper until combined and set aside.
Handling a few shrimps at a time, dredge them first in the seasoning flour until coated, then next add them to the egg wash and move them around until completely coated, then lastly transfer them to the bowl with the breadcrumb mixture and press down on the shrimp until they are well coated.
Place the breaded shrimp right into the pot with the hot oil making sure they aren’t touching and cook for 3-5 minutes or until browned, firm, and cooked throughout.
Drain on paper towels before serving with your favorite sauce.
Repeat the process until all the shrimp are breaded and cooked.
Chef Notes:Make-Ahead: This is meant to be eaten as soon as it is taken out of the fryer.How to Reheat: Place the desired amount of pre-fried shrimp evenly spread out on a cookie sheet tray lined with parchment paper and bake at 375° for 4-6 minutes or until hot. You can heat in the microwave, but it will result in soggy breading.How to Store: Cover and store in the refrigerator for up to 3 days. Cover and freeze once they are cooked for up to 3 months. Go directly from the freezer to the oven evenly spread out on a cookie sheet tray lined with parchment paper at 375° for 12-15 minutes or until hot and cooked through.If the egg wash is well seasoned, then there is no need to season the breadcrumbs. However, if you like strong salty flavors then you may season both.You can also use your favorite Cajun or blackened seasoning.I like to use peanut oil for frying.