Here’s a classic and crispy Popcorn Shrimp recipe — bite-sized, golden-fried shrimp that are perfect as an appetizer, party snack, or even a main dish.
🍤 Popcorn Shrimp
🕒 Total Time: 30 minutes
Servings: 4
🧾 Ingredients:
For the Shrimp:
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500g (1 lb) small shrimp, peeled and deveined (tails removed)
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1 cup buttermilk (or 1 cup milk + 1 tbsp lemon juice or vinegar)
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1 teaspoon hot sauce (optional)
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Salt & pepper, to taste
For the Breading:
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1 cup all-purpose flour
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1/2 cup cornmeal (adds crunch — optional)
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1 teaspoon paprika
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1/2 teaspoon garlic powder
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1/2 teaspoon onion powder
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1/4 teaspoon cayenne pepper (optional)
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Salt & black pepper, to taste
For Frying:
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Vegetable oil (for deep or shallow frying)
🔪 Instructions:
1. Prep the Shrimp:
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Pat shrimp dry with paper towels.
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In a bowl, combine buttermilk and hot sauce (if using). Add shrimp, toss to coat, and marinate for 10–15 minutes.
2. Make the Breading:
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In a separate bowl or shallow dish, combine flour, cornmeal (if using), paprika, garlic powder, onion powder, cayenne, salt, and pepper.
3. Bread the Shrimp:
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Remove shrimp from the buttermilk (let excess drip off) and dredge in the flour mixture. Press lightly to ensure a good coating.
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Place coated shrimp on a wire rack or plate.
4. Fry:
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Heat oil in a deep pan to 350°F (175°C).
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Fry shrimp in batches (don’t overcrowd) for 2–3 minutes, or until golden brown and crispy.
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Remove with a slotted spoon and drain on paper towels or a wire rack.
5. Serve:
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Serve hot with lemon wedges and your favorite dipping sauces.
🍋 Suggested Dipping Sauces:
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Spicy mayo (mayo + sriracha + lemon juice)
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Tartar sauce
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Garlic aioli
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Cocktail sauce
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Ranch or remoulade
🧊 Tip:
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For extra crunch, double-dip: dip the shrimp back in buttermilk after the first dredge, then coat again in the flour mix.
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These can also be air-fried or baked for a lighter version (let me know if you’d like that version).