- 1 ½ cup all purpose flour
- ½ cup cornstarch
- 1 tsp salt
- 1 ½ tsp Creole or seafood seasoning
- 1 tsp granulated garlic or garlic powder
- 1 tsp lemon pepper
- 1 tsp cayenne may adjust to taste
- ½ tsp onion powder
- ¼ tsp cumin
- 2 lb jumbo or large tail-on shrimp peeled and deveined
- 1 quart vegetable or peanut oil for frying
- 1 cup hot sauce i.e. Frank’s
- 4 Tbsp butter
- 1 tsp cayenne
- ½ tsp granulated garlic
- few dashes Worcestershire sauce
In a large plastic storage bag, toss together flour, cornstarch, salt, Creole or seafood seasoning, garlic, lemon pepper, onion powder and cumin. Seal bag and shake until seasonings are evenly distributed.
Add shrimp. Seal bag and toss until coated. Set bag, into fridge open for 30 minutes. Repeat sealing and shaking after 15 minutes of chill time.
Heat oil to 350-360°F. Remove shrimp from fridge and seal bag and shake again to coat.
Fry in batches for 2-3 minutes until golden. Have nearby a pan lined with paper towels. Remove with a slotted spoon to drain on pan. Season with additional seafood or Creole seasoning immediately.
Meanwhile, in a small saucepan, melt together hot sauce, butter, cayenne, garlic and Worcestershire sauce. Keep warm.
After all shrimp is cooked, toss in sauce. Serve immediately with bleu cheese or ranch dip and celery on the side.