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Shrimp popcorn recipe is a simple and easy idea

 Popcorn Shrimp :

In this recipe for popcorn shrimp, tender shrimp bites are coated in seasonings and deep-fried until they are the perfect shade of golden brown. An inexpensive option for an appetizer that will go over well with family and friends.

I always serve a variety of hearty snacks at my parties, such as these delicious popcorn shrimp, baked chicken wings, and cheesy corn dip.

Shrimp popcorn recipe is a simple and easy idea

What is Popcorn Shrimp?

There isn't any real popcorn in this shrimp dish. Tender shrimp are coated in seasoned breading and deep-fried until golden and crunchy to create popcorn shrimp. They are typically made with the tiniest shrimp, making them bite-sized and consumed by the handful, like popcorn.

Why Is It Called Popcorn Shrimp?

Due to the bite-sized chunks of battered shrimp in this meal, it is known as popcorn shrimp. Like popcorn, these shrimp are frequently consumed by the handful.

Some important tips and information before pakeing.

  • Use raw shrimp instead of cooked shrimp, which can become tough and rubbery when deep-fried.
  • The flour won't effectively coat the shrimp if they are damp, so pat them dry.
  • correcting the oil's temperature 350 degrees Fahrenheit is the ideal temperature for the oil. The shrimp will absorb too much oil and become greasy if the oil isn't heated sufficiently. In contrast, they will burn if the oil is too hot. A thermometer can be used to control it.
  • Utilize a cast iron skillet for frying because it retains heat so well.
  • Batch frying: By just frying a small number of shrimp at once, you may prevent overcrowding the pan and maintain the proper temperature of the oil. This guarantees that every shrimp is deliciously crunchy.
  • Serve right away: It's best to serve deep-fried food right away. The breading loses crispness the longer it sits.
  • Which shrimp makes the finest popcorn shrimp?

Make this meal with shrimp that are quite little. You can choose a shrimp size of 61/70 count, 51/60 count, or 41/50 count, or you can use rock shrimp. Just be aware that based on the size shrimp you choose, the cook times may change slightly. When your shrimp have reached a golden brown color, immediately remove them from the oil.

To peel a shrimp, simply insert your forefinger where the legs are on the underside of the shrimp. Peel back each shell side starting from the crown. You can get rid of the vein by cutting along the tip of a raw shrimp with a sharp paring knife. From head to tail, the shrimp should be sliced. Shrimp should be cut about 1/8 inch deep. Inside the wound, a dark vein is visible. Cut out the vein using the knife's tip.

How to peel and devein shrimp.

  • To maintain the proper temperature in your oil, make sure to use a frying thermometer. The shrimp risk burning if the oil is too hot. The shrimp may absorb excessive oil and get greasy if the oil is too cold.
  • The best way to eat fried shrimp is right away. Although you can reheat popcorn shrimp in the oven, there is a potential that the rubbery texture of the shrimp will result from the prolonged baking time.

  • I prefer to offer cocktail sauce alongside my fried shrimp. Lemon aioli and marinara sauce are two more excellent choices.

Ingredients :

for 3 servings.

  • 1 lb shrimp(455 g), deveined and peeled.

  • Seasoned Flour:

1 cup flour(125 g).

1 tablespoon cajun seasoning.

2 teaspoons salt.

1 teaspoon black pepper.

  • Egg Mixture:

1 egg

3 tablespoons milk.

1 teaspoon cajun seasoning.

Preparation :

  1. Add the ingredients for the seasoned flour to a medium bowl. Mix well.
  2. Put half of the flour mixture in a big zip-top bag and keep the other half aside.
  3. When all of the shrimp are flour-coated, add the shrimp to the bag and shake vigorously. Clear away any extra flour.
  4. Add the egg, milk, and cajn seasoning to a different bowl. Mix well.
  5. Before coating with the freshly seasoned flour mixture, dredge the floured shrimp in the egg mixture.
  6. Heat oil at 350°F (180°C).
  7. Shrimp should be fried for a few minutes, or until golden brown and fully done.
  8. Serve with your favorite dipping sauce :

Flavor Variations:

  • Mexican: To the flour mixture, add 1/4 teaspoon cumin and 2 teaspoons chili powder.
  • Italian: Leave out the paprika. Add 2 teaspoons of Italian spice and 1/4 teaspoon onion powder to the flour. Grated parmesan cheese should be sprinkled over the cooked shrimp.
  • Cajun: To the flour, add 2 tablespoons of Cajun seasoning. Emoulade should be provided for dipping.
  • Asians: should omit the pepper. Add 1/4 teaspoon of powdered ginger and 1/2 teaspoon of five spice powder to the flour. Sesame seeds and green onion slices are sprinkled on top of the cooked prawns.

   9. enjoy!

What to Serve with Popcorn Shrimp?

Much while popcorn shrimp are delicious on their own, a dipping sauce makes them even better. Several recommendations are:

  • Remoulade Sauce.
  • Yum Yum Sauce.
  • Sweet Chili Sauce.
  • Marinara Sauce.
  • Tartar Sauce.
  • Lemon aioli or just a drizzle of lemon juice.
  • You could also make more of a meal out of the shrimp by making.
  • The shrimp might also be used to make Fried Shrimp Tacos, Shrimp Po Boy sandwiches, a Cobb Salad, or a wrap for a more substantial lunch. Very excellent!

Why you’ll love this recipe ?

Why you'll adore this incredibly crispy popcorn shrimp is as follows:

  • Popcorn shrimp works well as both an appetizer and a quick supper. It's even delicious on top of a salad or Bloody Mary!
  • The small portion is incredibly tasty. Serve it alongside sauces like cocktail and tartar.
  • This dish simply calls for a small number of ingredients and can be prepared in 30 minutes.

The perfect party food, these shrimp are the first thing to vanish during gatherings. They'll be pleading with you for the recipe!

How to make ahead and storing leftovers?

You won't likely have any leftovers! But if you do, let them cool completely before storing them in the fridge in an airtight container; they'll stay fresh for up to three days. Simply bring them to room temperature, spread them out on a baking sheet, and reheat them for about 10 minutes at 350 degrees Fahrenheit.

To freeze popcorn shrimp: The shrimp should be cooked as directed in the recipe, allowed to cool completely, and then transferred to a baking sheet in a single layer so that they do not touch. They can be stored for up to 2 months by flash freezing for roughly an hour until solid, then transferring to a freezer-safe plastic bag.

I hope you enjoy this delectable and simple dish.

Don't forget to read: Easy recipe homemade to make shrimp fajitas in just 30 minutes.


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