Peel, devein, and wash all the shrimp.
Combine the 1/2 cup of oil and eggs in a small bowl. Beat well for 1 minute.
Next add the remaining ingredients (except for the oil for frying & cocktail sauce). Mix thoroughly and make sure that it is a thick consistency.
Heat the 2 cups of oil for frying in a non-stick skillet up to medium-high.
Coat each shrimp with the batter and drop them into the skillet. Fry about 5 or 6 in each batch. It will take about 5 batches for all the shrimp to be fried completely. Fry them for about 1 minute or until crispy golden brown.
On a platter lined with paper towels, drain off each fried shrimp using a spatula or slotted spoon.
Repeat these steps with remaining batches of shrimp. Overcooking them will make them tough!
Serve them hot with cocktail sauce.
Once you have finished frying the shrimp, disinfect the stove top and counter areas, as well as the sink.
Keep the peelings and shrimp refuse in a sealed ziplock bag and dispose of them immediately, or place them in the freezer until trash day. Following these steps will prevent food poisoning and fish odor in the house.