Ingredients

For the Shrimp Marinade:

• 1 lb large shrimp (16-20 count), peeled and deveined

• ⅓ cup buttermilk

• 1 large egg

• 1 teaspoon salt

• ¼ teaspoon black pepper

• ¼ teaspoon garlic powder

• ¼ teaspoon paprika

For the Seasoned Flour Coating:

• ¾ cup all-purpose flour

• 3 tablespoons cornstarch

• 1½ teaspoons salt

• ½ teaspoon black pepper

• 2 teaspoons granulated garlic

• 2 teaspoons paprika

• 1 teaspoon baking powder

• ¼ teaspoon cayenne pepper (optional)

For Frying:

• 3-4 cups vegetable oil for deep frying

Instructions

Marinating the Shrimp:

1. Pat shrimp completely dry with paper towels.

2. In a large bowl, combine buttermilk, egg, salt, pepper, garlic powder, and paprika.

3. Add shrimp to the marinade, mix well, cover with plastic wrap, and refrigerate for at least 30 minutes.

Preparing the Coating:

1. In a separate bowl, combine flour, cornstarch, salt, pepper, granulated garlic, paprika, baking powder, and cayenne.

2. Mix thoroughly until all seasonings are evenly distributed.

Frying the Shrimp:

1. Heat oil in a deep pot or fryer to 350°F.

2. Test oil temperature by dropping a pinch of flour – it should bubble immediately when ready.

3. Remove shrimp from marinade and coat thoroughly in seasoned flour mixture, pressing gently to ensure coating adheres.

4. Fry shrimp in small batches for 2-3 minutes until golden brown, turning once.

5. Remove with a slotted spoon and drain on paper towels.