Popcorn Shrimp Recipe

Restaurant style Crispy Louisiana style breaded Popcorn Shrimp made easily right in your own kitchen with many ingredients you may already have on hand. Serve them with your favorite dipping sauce.

Course Appetizer

Cuisine American

Keyword Cajun fried shrimp, fried popcorn shrimp, fried shrimp

Prep Time 20

Cook Time 10

Servings servings

Calories 238kcal

Author Beth Pierce

Ingredients

1 lb. shrimp peeled deveined, and tails removed
1 egg
¼ cup milk
1 cup all purpose flour
1 teaspoon Cajun Seasoning
½ teaspoon paprika
½ teaspoon salt
¼ teaspoon ground black pepper
¼ teaspoon garlic powder
¼ teaspoon onion powder
vegetable oil for frying
boom boom sauce

Instructions

Whisk together the egg and milk in a small bowl. In a medium bowl whisk together the flour, Cajun seasoning, paprika, salt, black pepper, garlic powder, and onion powder. Dip the shrimp into the flour mixture, then into the egg mixture. then back in the flour mixture.
Meanwhile, heat about 1 - 1 1/2 inches of oil in a Dutch Oven or heavy stock pot to 375 degrees. Add the shrimp about 10 at a time cooking for 2-3 minutes or until golden brown. Using a skimmer remove the shrimp from the hot oil and place them on paper towels to drain. If desired, serve with boom boom sauce. For best results, serve promptly.

Notes

After peeling and deveining, pat the shrimp dry with paper towels.
Pro-Tip - to avoid the dreaded breading fingers use one hand for the egg mixture and the other hand for the flour mixture.
Use a clip-on candy thermometer for accurate monitoring of your oil temperature.
If Cajun seasoning is a little too spicy for you, try Old Bay Seasoning.
Any relatively small shrimp will work for this recipe. Think 36-40 count or 41-50 count.
Unless you live on the coast close to a fresh seafood market, the odds are very good that the shrimp you see in your store display was previously frozen. Therefore it makes more sense to purchase the frozen shrimp and control the timing of the thaw.
I use one of my older Dutch Ovens to fry in. I find that the heavy pot helps regulate oil temperature well.
For optimum flavor, serve promptly.
Store leftovers in an airtight container or sealed bag in the refrigerator for up to 3 days. Re-crisp in a preheated air fryer at 350 degrees for 1 1/2-2 minutes.

Nutrition