Ingredients
Method
- Combine the milk, 1/2 tsp salt, 1 tsp oregano, 1 tsp paprika, 1 tsp granulated garlic, and shrimp in a large bowl and let marinate for 10 minutes.
- Season the all-purpose flour with the remaining salt, paprika, oregano, granulated garlic, and black pepper.
- Remove the shrimp from the milk mixture and dredge thoroughly in the seasoned flour until completely coated.
- Fry the shrimp in 375°F oil for 3 to 4 minutes or until crispy.
- Remove the shrimp from the oil and transfer to a paper-towel-lined plate to drain.
- Serve immediately.
Nutrition
Notes
Oil Temperature: I always use a thermometer to keep my oil right at 375 degrees because a drop in temperature leads to greasy shrimp instead of that perfect crunch.
Coating Technique: I make sure to press the seasoned flour firmly into each shrimp after the milk soak to ensure the breading sticks and creates those beautiful craggy bits I love.
Frying in Batches: I've learned the hard way that crowding the pan cools the oil down too fast, so I only fry a handful at a time to keep everything golden and crisp.
Ingredient Swap: I've found that using buttermilk instead of whole milk adds a lovely subtle tang that helps the flour cling even better to the shrimp.
Shrimp Preparation: I prefer to leave the tails on when I peel them because it gives me a natural handle and makes for a much prettier presentation on the platter.
Common Mistake: I've noticed that if I let the dredged shrimp sit too long before frying, the flour gets gummy, so I always drop them in the oil immediately after coating.
Serving Suggestion: I love serving these with a big squeeze of fresh lemon right as they come off the paper towels to brighten up the savory spices.