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1
Combine the eggs, buttermilk, 1 teaspoon of the salt, cayenne, and 1/2 teaspoon of the black pepper in a large bowl.
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2
Add the shrimp and stir so it is completely submerged (add more buttermilk, if needed).
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3
Marinate the shrimp at room temperature for at least 15 minutes.
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4
Combine the flour, Cajun seasoning, the remaining 1 teaspoon of salt, and the remaining 1/2 teaspoon of black pepper in a large bowl.
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5
Have a baking pan or sheet of parchment paper ready near the stove top.
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6
Dip the shrimp, 1 at a time, in the flour mixture, coating evenly.
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7
Set the floured shrimp in the pan.
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8
Pour 1/4 cup of the oil into a large skillet set over medium-high heat.
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9
Once all the shrimp have been coated and the oil is shimmering with heat, add as many shrimp to the pan as will fit in a single layer without crowding.
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10
Cook the shrimp until golden brown and crisp, 1 to 2 minutes per side (flip with tongs).
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11
Serve immediately with ketchup.
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12
Continue until all the shrimp is cooked, adding more oil to the skillet if necessary.
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13
The shrimp can sit in the buttermilk mixture, covered and refrigerated, for up to 4 hours before cooking.
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14
The seasoned flour mixture can be prepared in advance and held at room temperature.
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15
Prepare the ketchup ahead, up to 2 weeks, and store in a covered container.
