Are you saying you don't want any cornmeal at all or that the recipes you have used have used too much. I use equal parts cornmeal to equal parts all-purpose flour with creole seasoning(For extra crunch use self-rising flour instead of all-purpose). I also like to toss my shrimp in Louisiana Hot Sauce and let it marinate for 5 minutes. If you want it to be srtictly flour-based try using self-rising flour with creole seasoning when you batter your shrimp. Whether you are marinating the shrimp in hot sauce or not you would then toss it in the seasoned flour/cormeal mixture or seasoned self-rising flour, then into and eggwash and the back into the seasoned flour/cormeal mixture or seasoned self-rising flour and then fry.