1 lb small shrimp, rinsed and peeled
2 eggs, lightly beaten
1 1/2 C breadcrumbs
1/3 C all-purpose flour
2 Tbsp heavy cream
2 tsp salt
2 tsp garlic powder
2 tsp paprika
1 tsp onion powder
1 tsp cayenne pepper
1 tsp dried oregano
1 tsp dried thyme
1 tsp freshly ground pepper
3/4 tsp brown sugar
vegetable oil, for frying (4-6 cups, or use a deep fryer)
In a medium bowl, combine salt, garlic powder, paprika, onion powder, cayenne pepper,
oregano, thyme, pepper, and brown sugar.
Sift, so they are well combined. This is your shrimp seasoning. Set aside.
Place flour in a separate bowl. Add 2 tsp of seasoning. Mix well.
In a third bowl, combine beaten eggs with heavy cream.
Combine breadcrumbs with remaining seasoning.
Heat oil in a large pot to 360 F degrees and prepare a paper towel lined plate to drain the shrimp.
Take rinsed and peeled shrimp and pat them dry with paper towels. In batches, dredge your shrimp in flour mixture and shake off excess, then dip in beaten eggs.
Shake off excess egg and press shrimp firmly into seasoning, making sure to coat each shrimp completely.
Carefully place shrimp in frying oil and cook for 2 minutes, flipping in the middle, until golden brown.
Remove shrimp from oil with a slotted spoon and place on paper towel lined plate to drain.
Serve with cocktail sauce.