How to Prepare Authentic Lemon Pepper Fried Shrimp for Vegetarian Food

Lemon Pepper Fried Shrimp.

Hey everyone, hope you're having an incredible day today. Today, I will show you a way to make a special dish, lemon pepper fried shrimp. One of my favorites. For mine, I'm gonna make it a bit tasty. This will be really delicious.

Lemon Pepper Fried Shrimp is one of the most popular of recent trending foods in the world. It is simple, it is fast, it tastes delicious. It's enjoyed by millions daily. They are fine and they look wonderful. Lemon Pepper Fried Shrimp is something which I've loved my entire life.

To begin with this particular recipe, we must prepare a few ingredients. You can cook lemon pepper fried shrimp using 10 ingredients and 4 steps. Here is how you cook that.

The ingredients needed to make Lemon Pepper Fried Shrimp:

1. {Take 1 Bag of Frozen shrimp (defrosted).
2. {Make ready 1 tsp of Seasoned Salt.
3. {Get 2 tsp of Lemon Pepper.
4. {Get 1 tsp of Garlic Powder.
5. {Make ready 2 tsp of Paprika.
6. {Get 1 tsp of Cayenne Pepper.
7. {Prepare 1 Cup of Flour.
8. {Take 1/2 of Lemon - For squeezing.
9. {Make ready of Canola Oil - For Frying.
10. {Get 2 of eggs - Scrambled for Egg Wash.

Instructions to make Lemon Pepper Fried Shrimp:

1. Set up your station with 3 bowls, one for your flour, one for your egg wash and one for your shrimp. Next, set up your pot for the oil you'll be using to fry and set on the stove..
2. Next, begin shelling and cleaning your shrimp. Once all the shells have been removed and the shrimp has been cleaned, place in a bowl and add your seasoning, mixing it in with the shrimp. Your oil should be at medium-high heat by this time..
3. Now you can do your flour/egg wash one of two ways. You can dip the shrimp in egg wash, then the flour and then to the heated oil or for a crunchier shrimp, do flour, egg wash, then flour again. Repeat process until all shrimp is fried. Usually when they are done, they float to the top about 3-4 minutes of cooking..
4. Place on a paper plate lined with paper towel to catch remaining oil and top with either Parsley or Scallions then serve. I used Parsley this time around..

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