In a small bowl, rinse the shrimp and pat dry.
Season the shrimp with the shrimp seasoning.
In a small lidded container, prepare the dry mixture, cover and shake to combine.
Add the shrimp to the dry mixture, cover the container and shake to coat the shrimp.
In another small bowl, prepare the egg mixture and whisk together. If you choose to omit the milk, whisk the egg and set aside.
Add the shrimp to the wet (egg) mixture, then stir with a large fork until the shrimp is fully coated.
Return the shrimp to the dry mix container, cover and shake once more.
Heat the cooking oil in a large wide frying pan or wok. To know when the oil is ready, sprinkle a pinch of flour in the oil. When bubbles form around the flour, the oil is at the right temperature.
Add the shrimp to the oil one by one, lightly shaking off the excess flour before.
When you have added all the shrimp to the pot, reduce heat to medium.
Turn each shrimp every 2 minutes until cooked and golden brown all over.
Remove the cooked shrimp onto a plate, lined with a thick paper towel.
Let the shrimp cool for a few minutes, then bless up and enjoy it!
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