Crispy popcorn shrimp are tiny bites of joy that pack a crunchy punch! With a light coating and plenty of flavor, they’re perfect for snacking or as a fun appetizer.
These little shrimp are so crispy, it’s hard to stop at just one! I love serving them with a zesty dipping sauce for that extra zing. Trust me, they disappear fast at parties! 🎉
Key Ingredients & Substitutions
Small Shrimp: Use fresh or frozen shrimp, peeled and deveined for ease. If shrimp isn’t available, try using chicken nuggets for a twist, just remember the cooking time will vary!
Buttermilk: This helps tenderize the shrimp and adds flavor. You can substitute with regular milk mixed with a bit of vinegar or lemon juice if you’re out of buttermilk.
Panko Breadcrumbs: These give a light, crispy texture. If you can’t find panko, regular breadcrumbs will work too, but they won’t be as crispy!
Cornmeal: Cornmeal adds crunch! If you don’t have it, you could use more flour or crushed crackers as a substitute.
Spices: Feel free to adjust the spice mix to your preference. I love adding a sprinkle of cayenne for some heat, but you can keep it mild if you prefer.
What’s the Best Way to Get Crispy Fried Shrimp?
Achieving perfect crispy shrimp is all about the balance of coating and cooking method. Follow these steps for great results:
- Soaking shrimp in buttermilk is key—don’t skip this step! It tenderizes them while adding flavor.
- Ensure oil is hot enough before frying (350°F). You can test the temperature by dropping in a small bit of batter; it should sizzle right away.
- Fry in batches, avoiding overcrowding the pan. This keeps the oil temperature steady and gives your shrimp that lovely crunch.
- Let them rest on paper towels for a minute to absorb excess oil after frying. This way, your shrimp remain crispy!
With these tips, you’ll have perfectly crispy popcorn shrimp ready for dipping and devouring!
How to Make Crispy Popcorn Shrimp
Ingredients You’ll Need:
For the Shrimp:
- 1 pound small shrimp, peeled and deveined (tail off)
- 1 cup buttermilk
- 1 teaspoon hot sauce (optional)
For the Coating:
- 1 cup all-purpose flour
- 1 cup panko breadcrumbs
- ½ cup cornmeal
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon paprika
- ½ teaspoon salt
- ½ teaspoon black pepper
For Frying and Serving:
- Vegetable oil, for frying
- Fresh parsley, chopped (for garnish)
- Lemon wedges (for serving)
For the Dipping Sauces (optional but recommended):
- Cocktail sauce
- Ranch dressing or tartar sauce
How Much Time Will You Need?
This recipe will take approximately 15 minutes for preparation and 10-15 minutes for cooking. Enjoy crispy popcorn shrimp ready in about 30 minutes!
Step-by-Step Instructions:
1. Soak the Shrimp:
In a medium bowl, combine the shrimp with the buttermilk and add the hot sauce if you like a bit of heat. Stir to coat the shrimp well. Let them soak for 15-20 minutes. This step helps to tenderize them and adds flavor!
2. Prepare the Coating:
While the shrimp are soaking, grab a large bowl and mix together the flour, panko breadcrumbs, cornmeal, garlic powder, onion powder, paprika, salt, and black pepper. Make sure it’s well mixed, so every bite is flavorful!
3. Heat the Oil:
In a deep pan or fryer, heat about 2 inches of vegetable oil to 350°F (175°C). You can test if it’s ready by dropping a small bit of the breadcrumb mixture in—the oil should bubble around it.
4. Coat the Shrimp:
Once the oil is hot, take the shrimp out of the buttermilk letting any excess drip off. Dredge each shrimp in the breadcrumb mixture, pressing lightly to ensure they get fully coated.
5. Fry the Shrimp:
Carefully add the coated shrimp into the hot oil in small batches. Be cautious not to overcrowd the pan. Fry for about 2-3 minutes until they turn golden brown and crispy. Turn them occasionally to cook evenly.
6. Drain and Repeat:
Once the shrimp are done, use a slotted spoon to remove them, and let them drain on paper towels. Repeat the frying process with the remaining shrimp.
7. Serve:
Garnish your crispy popcorn shrimp with chopped fresh parsley for a pop of color. Serve them hot with lemon wedges and your choice of dipping sauces like cocktail sauce, ranch, or tartar sauce. Enjoy your delicious snack or appetizer!
Bon appétit! Your irresistibly crispy popcorn shrimp are ready to be enjoyed!
Can I Use Frozen Shrimp for This Recipe?
Absolutely! Just make sure to thaw the shrimp completely before using them in the recipe. You can thaw them overnight in the refrigerator or quickly by placing them in a sealed bag and submerging them in cold water for about 30 minutes.
How Can I Make This Recipe Gluten-Free?
To make gluten-free popcorn shrimp, substitute regular all-purpose flour and panko breadcrumbs with gluten-free versions. Cornmeal is naturally gluten-free, so it’s good to go!
What’s the Best Way to Store Leftovers?
Store any leftover popcorn shrimp in an airtight container in the fridge for up to 2 days. To reheat, place them in an oven at 350°F (175°C) for about 10 minutes to help crisp them up again instead of microwaving.
Can I Make the Coating Spicier?
Definitely! If you want more heat, feel free to add cayenne pepper or extra hot sauce to the coating mixture. Adjust the spice level according to your taste preference!