Peel & devein the shrimp beforehand. Clean & rinse off the shrimp under cold water, then set aside for later.

In a bowl add the breadcrumbs & lemon pepper seasoning. Mix together & set aside.

In a separate bowl prepare the flour mixture. Add the flour, Chef Paul’s seafood seasoning, garlic powder, and black Pepper. Mix all the ingredients together and set to the side.

Note: An alternative to Chef Paul’s seafood seasoning would be the Old Bay Seasoning.

Next, in another separate bowl add the cracked eggs and whisk together until well blended.

Then, start breading the shrimp.

Dip the cleaned shrimp into the flour mixture, shake off excess.

Dip the shrimp into the whisked eggs, shake off excess.

Dip the shrimp into the breadcrumbs. Make sure the shrimp is fully coated with the breadcrumbs & shake off the excess. Repeat the breading process in that order until all the shrimp is coated.

Let the shrimp rest for 5 to 10 minutes on a baking sheet or wire rack. But, In the meantime warm up the oil.

Allow the oil to get hot and heat up to 350 degrees.

Note: allowing the oil to reach a good temperature will ensure that the breading doesn’t fall off.

Once the oil is hot, add the shrimp in batches.

Allow the shrimp to fry for 3 to 5 minutes, or until golden brown. (Note: if the shrimp isn’t being deep fried, flip the shrimp over halfway through cooking time to ensure it is cooked evenly)

Once the shrimp is properly cooked, drain the shrimp on paper towels.

Continue cooking the remaining shrimp in batches until it’s all done.

Serve with cocktail sauce and fresh French fries. Enjoy!