📝 About This Recipe
Inspired by theStep into the coastal charm of the American South with this quintessential snack: bite-sized, succulent shrimp enveloped in a seasoned, shatteringly crisp crust. These 'popcorn' delights are marinated in tangy buttermilk to ensure tenderness and then double-dredged for that iconic craggy texture that holds onto every drop of sauce. Perfect as a high-energy appetizer or the star of a seafood basket, they offer a addictive symphony of oceanic sweetness and savory spice.
🥗 Ingredients
The Shrimp & Marinade
- 1 pound Small Shrimp (61/70 count) (peeled, deveined, and tails removed)
- 1 cup Buttermilk (full fat preferred)
- 1 tablespoon Hot Sauce (Louisiana-style)
- 1 teaspoon Garlic Powder
The Crispy Coating
- 1.5 cups All-Purpose Flour
- 1/2 cup Cornmeal (fine ground for extra crunch)
- 2 tablespoons Cornstarch (helps with crispness)
- 1 tablespoon Old Bay Seasoning
- 1 teaspoon Smoked Paprika
- 1/4 teaspoon Cayenne Pepper (optional for heat)
- 1 teaspoon Salt and Black Pepper (to taste)
- 1 quart Neutral Oil (Vegetable or Canola for frying)
Zesty Remoulade Sauce
- 1/2 cup Mayonnaise
- 1 tablespoon Dijon Mustard
- 1 tablespoon Lemon Juice (freshly squeezed)
- 1 tablespoon Capers (finely minced)
- 1 tablespoon Fresh Parsley (chopped)
👨🍳 Instructions
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1
In a medium bowl, whisk together the buttermilk, hot sauce, and garlic powder. Add the cleaned shrimp, ensuring they are fully submerged, and refrigerate for 20-30 minutes to tenderize.
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2
While the shrimp marinates, prepare the Remoulade by combining mayonnaise, Dijon, lemon juice, minced capers, and parsley in a small bowl. Chill until ready to serve.
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3
In a large shallow dish or a gallon-sized heavy-duty freezer bag, whisk together the flour, cornmeal, cornstarch, Old Bay, smoked paprika, cayenne, salt, and pepper.
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4
Pour about 2 inches of oil into a heavy-bottomed pot or Dutch oven. Heat over medium-high heat until it reaches 350°F (175°C) on a deep-fry thermometer.
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5
Working in batches, remove a handful of shrimp from the buttermilk, letting the excess drip off, and drop them into the flour mixture.
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6
Toss the shrimp vigorously in the flour mixture to coat thoroughly. For the best 'popcorn' texture, use your fingers to press the flour onto the shrimp.
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7
Place the coated shrimp in a wire mesh strainer and shake gently to remove any excess loose flour before frying.
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8
Carefully drop the shrimp into the hot oil. Do not overcrowd the pot, as this will drop the oil temperature and lead to greasy shrimp.
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9
Fry the shrimp for 2-3 minutes, turning occasionally with a slotted spoon, until they are a deep golden brown and floating on the surface.
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10
Use a spider skimmer or slotted spoon to transfer the shrimp to a wire rack set over a paper-towel-lined baking sheet to drain.
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11
Immediately sprinkle with a tiny pinch of extra salt while the oil is still wet on the surface.
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12
Allow the oil to return to 350°F before starting the next batch. Repeat the coating and frying process until all shrimp are cooked.
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13
Serve the popcorn shrimp immediately while hot and crunchy, accompanied by the chilled remoulade and lemon wedges.
💡 Chef's Tips
Use a thermometer to maintain a steady oil temperature; if the oil is too cool, the shrimp get soggy, and if too hot, the coating burns before the shrimp cooks. Don't skip the cornstarch; it’s the secret ingredient for a light, professional-grade crunch. For the best results, use 'small' or 'extra-small' shrimp rather than jumbo; the ratio of breading to meat is what defines popcorn shrimp. If you don't have buttermilk, you can make a substitute by adding 1 tablespoon of lemon juice to 1 cup of regular milk and letting it sit for 5 minutes.
🍽️ Serving Suggestions
Serve in a paper-lined basket with fresh lemon wedges and a side of creamy coleslaw. Pair with a crisp, cold Lager or a citrusy Sauvignon Blanc to cut through the richness of the fry. Stuff them into a toasted French roll with shredded lettuce and tomato for a quick Popcorn Shrimp Po' Boy. Offer a variety of dips like cocktail sauce, honey mustard, or a spicy chipotle aioli alongside the remoulade.