Camaron Rebosado (Overflowed Shrimp)

Combine the shrimp and lemon juice in a small bowl and let it marinate for about 1/2 hour.

In a separate bowl, combine flour, cornstarch and salt; mix well. Add the eggs and milk. Stir until all the ingredients are well distributed.

Heat a deep fryer or pan with cooking oil to medium-high heat.

Hold the shrimp by the tail and dip each in the batter. Gently put them in the fryer or pan (don’t crowd the pan, do this in batches if needed) and cook until golden brown, rotating for even frying. Remove shrimp from the pan and put on a plate with paper towels to absorb excess oil.

You can serve this with sweet and sour sauce or sweet chili sauce.