Popcorn Shrimp
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This popcorn shrimp recipe is as good as any restaurant version! Easy to make, the breading is seasoned to perfection before being fried to a crunchy golden brown. This popcorn shrimp recipe can be served with any of your favorite dipping sauces and makes a great appetizer, snack, or salad topper.
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Table of Contents
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Why You Will Love This Recipe
- Super quick and easy to make.
- Can be deep-fried or shallow-fried on the stove.
- The coating is well seasoned and super crispy, perfect for dipping and sharing.
- Makes a simple yet pleasing party appetizer or snack.
What is Popcorn Shrimp?
No, it doesn’t contain any popcorn. Popcorn shrimp are breaded and deep-fried shrimp that are often served at restaurants as an appetizer because they are so easy to just pop into your mouth and enjoy!
This recipe features seasoned bread crumbs and dried herbs and spices. After a quick fry in vegetable oil these shrimp are perfectly cooked on the inside and crispy golden brown on the outside.
Try my Buffalo Shrimp Recipe!
What Do I Need to Make Popcorn Shrimp at Home?
This recipe uses a few simple spices, herbs, and ingredients to make a popcorn shrimp that is better than any restaurant.
- vegetable oil, for frying
- all-purpose flour
- egg
- milk
- breadcrumbs
- salt
- dried basil
- dried parsley
- garlic powder
- onion powder
- uncooked shrimp, peeled and deveined
Popcorn Shrimp Variations
The best way to add variety to this recipe is by adding spices, ingredients, or seasoning to the coating.
Extra crunchy popcorn shrimp – add crushed cornflakes, potato chips, or crackers to the breadcrumb before breading. They will fry up extra crispy!
Spicy popcorn shrimp – Add cayenne, chipotle, or ancho chili powder to the breading before coating. This will add a nice kick of heat to the shrimp.
Coconut popcorn shrimp – Replacing the breadcrumb with unsweetened coconut flakes will not only reduce the carbs but will add incredible crunch and flavor to this recipe.
Serve with dipping sauce – These popcorn shrimp are wonderful with chipotle mayo, honey mustard, cocktail sauce, or marinara for dipping.
Popcorn Shrimp Pro Tips
- Allow the oil to heat up completely before adding the shrimp. If the oil is too cold the breading will soak up the oil and the shrimp will be soggy.
- Use an oil thermometer if you aren’t sure of the oil temperature.
- Place cooked shrimp on a paper towel-lined plate or wire cooling rack to drain the oil.
- Using a slotted spoon makes removing the shrimp from the oil easy.
- Hit the shrimp with some extra salt right as they come out of the fryer.
Try my Coconut Shrimp!
FAQs
What size of shrimp do you use for this recipe?
Any size of shrimp can be used for this recipe. I like to stick to bite-sized shrimp so it’s easier to eat.
Do you peel the shrimp for popcorn shrimp?
Remove the peel and shell completely before breading or it will be impossible to eat. You can leave the tails on as a handle if you wish.
Why did my breading fall off my shrimp?
Make sure there is a proper layer of egg on the shrimp before breading.
How to de-vein shrimp easily?
To easily devein shrimp, remove the shell and run a sharp knife down the dark line shown on the back of the shrimp. Carefully remove the dark line and discard.
Whats the best way to store leftover shrimp?
Allow the shrimp to cool completely and add them to an airtight container. Place in the fridge for up to 4 days. Reheat in the oven or air fryer to crisp up before eating.
Can you freeze breaded shrimp for later?
Fully cooked shrimp can be cooled and frozen for up to 3 months.
What is the best way to serve up this popcorn shrimp?
Serve these popcorn shrimp on a platter with dipping sauce and lemon wedges for everyone to enjoy.
What type of dip do you use for shrimp?
Chipotle mayo, cocktail sauce, marinara, and spicy hot sauce are all great choices.
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Popcorn Shrimp
Ingredients
- 1 quart vegetable oil, for frying
- 1 cup all-purpose flour
- 1 egg
- 1/2 cup milk
- 1 cup dry breadcrumbs
- 1 1/4 teaspoons salt
- 1/2 teaspoon dried basil
- 1/2 teaspoon dried parsley
- 1/8 teaspoon garlic powder
- 1/8 teaspoon onion powder
- 24 uncooked small shrimp, peeled and deveined
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Instructions
- Heat the oil in a dutch oven or deep pot to 350°F over medium heat.
- Add the flour to a shallow bowl. In another shallow bowl beat the egg and milk together. In a third shallow bowl combine the breadcrumbs, salt, basil, parsley, garlic powder, and onion powder.
- Coat the shrimp in a light dusting of flour, and then place into the bowl with the beaten egg to coat completely. From there bread the shrimp in the bowl with the bread crumbs. Shake gently and place on a plate to prepare for frying.
- Fry the shrimp in the hot oil for 3-4 minutes, turning half way to cook evenly until the batter is crispy and golden brown.
- Remove to a paper towel lined plate or cooling rack to cool.
- Enjoy!
Nutrition
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