Choosing Your Shrimp

• There are a few types of frozen shrimp to choose from at the grocery store. First, figure out what size shrimp you want to deep fry. You can opt for large or jumbo-sized shrimp, or use smaller shrimp to make bite-sized popcorn shrimp. Choose between shrimp with the shell on or already peeled. Shell-on shrimp maintains its flavor better than peeled shrimp, but peeled shrimp is more convenient and a time saver.

Thawing and Prepping

• Place the frozen shrimp in the refrigerator to thaw completely overnight. If your shrimp still have the shell on, grab the top two legs and pull down firmly so that the rest pop off as you pull down. This releases the shell, making it easy to peel off. Keep the tail end intact on larger shrimp. To remove the vein running down the shrimps' backs, run a small paring knife down the center of the shrimp where the vein is to extract it. Rinse the shrimp under cold water. To butterfly, slice deeper into the back where you removed the vein and and spread the two halves open like a book. Flatten slightly by pressing on the shrimp's back with the palm of your hand.

Battered and Crispy

• For battered, deep-fried shrimp, combine flour with milk, an egg and melted butter in a bowl. For every pound of shrimp, use about 1 cup of flour, 1/2 cup of milk, one egg and a 2 tablespoons butter. For beer-battered shrimp, replace the milk with beer, which adds flavor and results in a crispier crust. Season the batter to taste with salt, pepper and spices, such as garlic powder, cayenne pepper and hot sauce. Allow the batter to sit at room temperature for at least 30 minutes to help the batter thicken and stick well to the shrimp. To batter the shrimp, dredge each one lightly in flour, then in the batter, ensuring they are fully coated.

Breaded and Crunchy

• If you prefer crunchier shrimp, coat them in bread crumbs instead of batter. Add flour to one bowl and break an egg into another. Scramble the egg with a little water to create an egg wash. For the bread crumbs, choose plain, traditional bread crumbs or Japanese panko bread crumbs. While both are fine for frying, because of their flat shape and larger size, panko bread crumbs do not absorb as much oil as traditional bread crumbs, resulting in lighter, extra crunchy shrimp. You need about 1 to 1 1/2 cups of bread crumbs for 1 pound of shrimp. Season the bread crumbs liberally with salt, pepper, garlic powder and other seasonings of your choice. Dip the shrimp first in the flour, then the egg wash and finally the seasoned bread crumbs, using your finger to press the crumb firmly into each shrimp.

The Deep-Fry

• Fill a deep skillet or deep fryer with at least 2 inches of oil, enough to fully submerge the shrimp. Heat the oil to between 325 and 350 degrees Fahrenheit. Use a cooking thermometer to get an accurate temperature if you are not using a temperature-controlled deep-fryer. When the oil is fully heated, add the shrimp and deep-fry them in batches. Do not overcrowd the shrimp or they won't crisp up well. Fry until they are golden brown, about one to three minutes, depending on the size of your shrimp. Drain the fried shrimp on paper towels. Enjoy them hot with a cocktail dipping sauce, chili sauce or a sweet and sour sauce.