- 1 lb shrimp, peeled and deveined
- 1-½ cups of Royito’s
- 2 eggs
- 1 cup of self-rising flour
- 2 tsp of salt`
- 1 tsp of pepper
- 1 tsp of paprika
- 1 tsp of garlic powder
- 1 quart canola oil
In a plastic bag or bowl, mix together shrimp and one cup of Royito’s and let marinate in the refrigerator for 1-2 hours.
In a large pot, preheat canola oil to 375 degrees.
In a bowl, whisk together eggs and ½ cup of Royito’s.
In a separate dish, mix together flour, salt, pepper, paprika and garlic powder.
Dip each individual shrimp in the egg mixture followed by the flour mixture and then directly into the hot oil. Cook 1-2 minutes on each side until they are golden brown on the outside, making sure not to crowd the pot with too many shrimp at once.
Once cooked through, place the shrimp on a plate lined with paper towels to collect the excess cooking oil.