Homemade "Walt's Favorite" Crispy Shrimp

Instructions

1. 1

   Pat the shrimp very dry with paper towels. This is crucial for crisp breading.

2. 2

   Prepare the cocktail sauce: In a small bowl, whisk together the ketchup, horseradish, Worcestershire sauce, lemon juice, and hot sauce (if using). Taste and adjust seasonings. Cover and refrigerate until serving.

3. 3

   Set up a breading station: In a shallow dish, combine the flour, cornstarch, garlic powder, onion powder, 1 tsp salt, black pepper, and paprika. Whisk to combine. In another shallow dish, whisk the eggs and milk until well combined.

4. 4

   Working in batches, dredge each shrimp first in the flour mixture, ensuring it's fully coated. Shake off any excess flour. Then dip the shrimp into the egg wash, allowing excess to drip off. Finally, return the shrimp to the flour mixture for a second coating, pressing gently to adhere. Place breaded shrimp on a wire rack or plate, ensuring they don't touch.

5. 5

   Heat about 2-3 inches of vegetable oil in a large heavy-bottomed pot or Dutch oven over medium-high heat until it reaches 350-375°F (175-190°C). Use a candy thermometer for accuracy.

6. 6

   Carefully add shrimp to the hot oil, a few at a time, being careful not to overcrowd the pot. Fry for 2-3 minutes per batch, turning occasionally, until golden brown and cooked through. Shrimp cook quickly, so watch them closely.

7. 7

   Using a slotted spoon or spider, remove the cooked shrimp and transfer them to a plate lined with paper towels to drain excess oil. Immediately sprinkle with a pinch of extra salt while hot.

8. 8

   Repeat with the remaining shrimp. Serve hot with the prepared cocktail sauce.