Easy Popcorn Shrimp
A delightful appetizer featuring small, tender shrimp coated in a perfectly spiced batter and fried until golden brown, this easy recipe is a crowd-pleaser.
Ingredients
Shrimp and Marinade
- 1 lb small raw shrimp, peeled and deveined
- 1 cup buttermilk
- 1 tsp hot sauce Adjust according to spice tolerance
Coating
- 1 cup all-purpose flour
- 0.33 cup cornstarch
- 0.5 cup fine cornmeal
- 0.75 cup panko breadcrumbs
- 1.5 tsp paprika
- 1 tsp garlic powder
- 1 tsp onion powder
- 0.25 tsp cayenne pepper
- 0.5 tsp baking powder
- 1.25 tsp kosher salt (divided)
- 0.5 tsp black pepper
- 3 cups vegetable oil (for frying)
Instructions
Preparation
- Begin by rinsing the shrimp under cold water. Pat them dry using paper towels to remove excess moisture.
- In a medium bowl, mix the buttermilk and hot sauce. Add the cleaned shrimp, ensuring each piece is thoroughly coated. Cover the bowl, and let it marinate in the fridge for at least 15-20 minutes for optimal flavor infusion.
Coating
- While the shrimp are marinating, prepare the coating. In a shallow dish, combine all-purpose flour, cornstarch, cornmeal, panko breadcrumbs, paprika, garlic powder, onion powder, cayenne pepper, 1 tsp kosher salt, black pepper, and baking powder.
Cooking
- Heat vegetable oil in a large skillet over medium-high heat until it reaches 350°F (175°C).
- Once the shrimp have marinated, dredge them in the coating mixture, ensuring each shrimp is fully covered.
- Carefully add the coated shrimp to the hot oil in small batches. Fry each batch for about 2-3 minutes on each side until they are golden brown and fully cooked through.
- Remove the shrimp with a slotted spoon and place them on a paper towel-lined plate to drain excess oil. Serve hot for the best taste!
Notes
For a healthier option, you can bake the shrimp instead of frying them. Preheat your oven to 425°F (220°C) and spray them lightly with cooking spray before baking for approximately 15-20 minutes until golden and crispy.