In another medium bowl add half of the flour. Pour the remaining half into a large bowl.
In the large bowl with the flour, add cornmeal, garlic salt, black pepper, and Old Bay seasoning. Using gloved hands or a whisk, combine flour, cornmeal, and seasonings.
Dredge each shrimp in flour then dip into egg mixture, and finally in the cornmeal mixture. Move each breaded shrimp to a wire rack until all shrimp are coated.
Pour enough vegetable oil into a large, deep skillet to come about 1/2-inch up the sides of the pan. Heat over medium-high until oil is shimmering.
Being careful not to crowd the shrimp (you may need to work in batches), place each piece into the hot oil and cook for 2-3 minutes. Using tongs, turn shrimp over and cook another 2-3 minutes. Remove to paper towel lined baking sheet.
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Notes
We used fresh grilling shrimp, though you can use almost any kind of fresh shrimp for this recipe. Frozen shrimp will also work, but be sure you allow them to thaw then pat them dry so the breading can stick. The smaller the shrimp you use, the less time it will take them to fry in the oil. Shrimp cooks quickly, once they begin to turn golden and curl up, they should be finished cooking.
Store leftovers in an air-tight container kept in the refrigerator for 3-4 days.
To reheat, add the fried shrimp to a skillet over medium-low heat with a small amount of oil. Reheat until warmed through, about 1-2 minutes. Be careful not to reheat them too long as the shrimp can become tough and chewy. You can also reheat them in the air fryer.