Crispy Fried Shrimp

In a shallow bowl, combine the all-purpose flour, garlic powder, and cayenne pepper.

Crack the eggs into the flour mixture. Gradually whisk in the milk to create a smooth, thick batter.

Add the peeled and deveined shrimp to the batter and toss to coat them evenly.

In a separate shallow bowl, combine the Italian breadcrumbs and panko breadcrumbs.

Working with one shrimp at a time, lift it from the batter, allow the excess to drip off, and dredge it in the breadcrumb mixture, pressing gently to adhere.

Place the breaded shrimp on a baking sheet lined with parchment paper.

In a heavy-bottomed pot or Dutch oven, heat about 2-3 inches of neutral oil to 350-375°F (175-190°C).

Carefully add the shrimp to the hot oil in a single layer, being careful not to overcrowd the pot. Fry in batches if necessary.

Fry for about 2 minutes, or until golden brown and crispy.

Remove the shrimp with tongs and transfer them to a wire rack to drain.

Immediately season the hot shrimp with salt.

Squeeze fresh lemon juice over the shrimp and serve immediately with spicy remoulade, if desired.