This crispy popcorn shrimp is a fun and tasty treat! Each little shrimp is coated in a crunchy batter, making them perfect as a snack or appetizer.
It’s hard to eat just one—unless you want to share, but who does? 😄 I love pairing them with a zesty dip to add some zing. So simple and so good!
Key Ingredients & Substitutions
Shrimp: Small shrimp are best for popcorn shrimp because they cook quickly and are easy to pop in your mouth! If fresh shrimp aren’t available, feel free to use frozen shrimp; just thaw them first.
Panko Breadcrumbs: Panko gives an extra crispy texture compared to regular breadcrumbs. If you need a gluten-free version, use gluten-free panko or crush gluten-free crackers as a substitute.
Buttermilk: Buttermilk adds a slight tang and helps the batter stick better. If you don’t have it, mix regular milk with a splash of vinegar and let it sit for 5 minutes as a quick substitute.
Cayenne Pepper: This is optional if you don’t like heat, but it does add a nice kick. You can omit it or replace it with paprika for flavor without heat.
How Do You Get the Perfectly Crispy Coating?
The secret to getting that crunchy, crispy coating on your shrimp lies in the breading process and frying technique. Here’s what to focus on:
- Be thorough with the coating process: Dredge shrimp in flour, then egg mixture, and finally panko. Press firmly to help the panko stick.
- Maintain the oil temperature at 350°F (175°C) while frying. If the oil is too cool, the shrimp will absorb too much oil; too hot, and they’ll burn.
- Fry in small batches to keep the oil temperature steady and avoid soggy shrimp. Give them space to float freely!
With these tips, you’ll achieve crispy popcorn shrimp that everyone will love!
How to Make Crispy Popcorn Shrimp
Ingredients You’ll Need:
Main Ingredients:
- 1 pound small shrimp, peeled and deveined (tails removed)
For the Coating:
- 1 cup all-purpose flour
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 1/2 teaspoon cayenne pepper (optional, for a bit of heat)
- 1 teaspoon salt
- 1/2 teaspoon black pepper
For the Breading:
- 2 large eggs
- 1/4 cup buttermilk (or regular milk)
- 1 1/2 cups panko breadcrumbs
For Frying and Garnish:
- Vegetable oil, for frying
- Fresh parsley, chopped (for garnish)
- Lemon wedges (for serving)
- Cocktail sauce or ketchup (for dipping)
How Much Time Will You Need?
This recipe takes about 20 minutes of prep time and an additional 10 minutes for frying. So, you’re looking at a total of around 30 minutes to enjoy crispy popcorn shrimp that everyone will love!
Step-by-Step Instructions:
1. Prepare the Shrimp:
Start by rinsing the shrimp under cold water and then pat them dry with paper towels. This helps the coating stick better!
2. Make the Seasoned Flour:
In a shallow bowl, mix together the all-purpose flour, paprika, garlic powder, cayenne pepper (if using), salt, and black pepper. This will be your flavorful coating.
3. Prepare the Egg Mixture:
In another bowl, whisk together the eggs and buttermilk until well combined. This mixture helps the breadcrumbs stick to the shrimp!
4. Set Up the Breading Station:
Place the panko breadcrumbs in a third bowl. Now, you’re all set to bread the shrimp!
5. Coat the Shrimp:
Take a shrimp and first dip it into the seasoned flour. Shake off any extra flour before moving on. Then, dip it into the egg mixture, making sure it’s fully coated. Lastly, roll it in the panko breadcrumbs, pressing gently to ensure they stick well. Repeat this process until all shrimp are coated.
6. Heat the Oil:
In a deep skillet or pot, heat about 2 inches of vegetable oil to 350°F (175°C). You can test if the oil is ready by dropping in a small piece of bread; it should sizzle immediately.
7. Fry the Shrimp:
Fry the shrimp in batches, being careful not to overcrowd the pan. Cook them for about 2-3 minutes, or until they are golden brown and crispy. Use a slotted spoon to remove the shrimp from the oil and drain them on paper towels.
8. Garnish and Serve:
Sprinkle the fried shrimp with chopped parsley for a fresh touch. Serve them hot with lemon wedges and a side of cocktail sauce or ketchup for dipping. Enjoy your delicious crispy popcorn shrimp!
Can I Use Frozen Shrimp for This Recipe?
Absolutely! Just make sure to thaw the shrimp completely before using them. You can thaw them overnight in the refrigerator or place them in a sealed plastic bag and submerge in cold water for quicker thawing.
What Can I Use Instead of Panko Breadcrumbs?
If you don’t have panko breadcrumbs, you can use regular breadcrumbs, crushed crackers, or even ground cornflakes for a different texture. Just ensure they’re well-seasoned for the best flavor!
How Do I Store Leftover Popcorn Shrimp?
Store any leftovers in an airtight container in the refrigerator for up to 2 days. To reheat, place them on a baking sheet in a preheated oven (350°F/175°C) for about 10 minutes to help maintain their crispiness.
Can I Make This Recipe Ahead of Time?
While it’s best to enjoy popcorn shrimp fresh, you can prepare the shrimp and coating in advance. Just bread the shrimp and store them on a baking sheet in the fridge, then fry when you’re ready to serve!
