1 pound small fresh shrimp in the shell (about 50)
1/2 teaspoon salt
1/4 teaspoon onion salt
1/4 teaspoon pepper
1/8 teaspoon garlic powder
1/4 cup all-purpose flour
2 tablespoons water
1 cup coarse dry bread crumbs
Shortening for deep frying
Shell shrimp leaving on tails; devein. Rinse and pat dry.
Combine salt, onion salt. pepper, and garlic powder. Blend 3/4 teaspoon of the combined seasonings with flour; set aside.
Beat egg, water, and remaining combined seasonings.
Coat shrimp with flour mixture, then dip into egg mixture; drain well.
Using a small amount of crumbs at a time and adding more as neded, coat each shrimp lightly with crumbs.
Heat shortening to 350ÂºF in a deep saucepan or deep fryer. Fry 6 shrimp at a time in hot shortening for 3 minutes or until well browned. Drain on paper towels. Let temperature return to 350ÂºF before frying more shrimp.
Serve with lemon wedges, seafood cocktail sauce, or Tartar Sauce.