Description
This Popcorn Shrimp recipe delivers bite-sized, crispy, and flavorful shrimp perfect for a quick appetizer or a delicious snack. Coated in a seasoned flour blend, dipped in egg, and covered in crunchy panko breadcrumbs, these shrimp are deep-fried to golden perfection. Serve with lemon or lime wedges for a zesty touch and your favorite dipping sauce.
Ingredients
Scale
Shrimp and Coating
- 1 pound jumbo shrimp (peeled and deveined)
- ¾ cup all-purpose flour
- ¼ cup cornstarch
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon ground paprika
- 1 teaspoon kosher salt
- ½ teaspoon ground black pepper
- ½ teaspoon ground cayenne pepper (adjust to taste)
Egg Wash and Breading
- 2 large eggs (beaten)
- 1½ cups Panko breadcrumbs
Frying and Serving
- Vegetable oil (for frying, about 2 inches in a pot or deep fryer)
- Lemon or lime wedges (optional, for serving)
Instructions
- Prepare the Shrimp: Pat the shrimp dry with paper towels to ensure they are free of excess moisture, which helps the coating stick better.
- Mix Dry Ingredients: In a shallow dish, combine the all-purpose flour, cornstarch, garlic powder, onion powder, paprika, kosher salt, black pepper, and cayenne pepper to create a seasoned flour mixture.
- Prepare Egg Wash: Beat two large eggs and place the mixture in a separate shallow dish for dipping.
- Prepare Breadcrumbs: Place 1½ cups of Panko breadcrumbs in another shallow dish for coating.
- Heat Oil: Heat about 2 inches of vegetable oil in a large pot or deep fryer to 375°F (190°C), ensuring it is hot enough for frying.
- Coat Shrimp: Dredge each shrimp first in the seasoned flour mixture, then dip it into the beaten eggs, and finally coat thoroughly with the Panko breadcrumbs.
- Fry Shrimp: Working in small batches to avoid overcrowding, carefully fry the coated shrimp in the hot oil until they turn golden brown and crispy, approximately 2 to 3 minutes per batch.
- Drain: Use a slotted spoon to remove the fried shrimp from the oil and place them on a plate lined with paper towels to drain excess oil.
- Serve: Serve the popcorn shrimp hot, garnished with lemon or lime wedges and your favorite dipping sauce on the side for added flavor.
Notes
- Make sure the oil temperature remains steady at 375°F to ensure crispy shrimp without absorbing too much oil.
- Do not overcrowd the frying pot; fry shrimp in batches for even cooking.
- Adjust cayenne pepper quantity based on your heat preference.
- Panko breadcrumbs provide extra crunch compared to regular breadcrumbs.
- Use fresh shrimp for the best flavor and texture.
- Drain fried shrimp well to avoid sogginess.
