📝 About This Recipe
Inspired by the sun-drenched boardwalks of the Gulf Coast, this popcorn shrimp recipe delivers the ultimate crunch through a double-dredge starch coating. Each bite-sized morsel features succulent shrimp encased in a seasoned, shatteringly crisp crust that balances savory garlic and smoky paprika. It’s the perfect elevated finger food that brings the festive spirit of a seafood shack right into your home kitchen.
🥗 Ingredients
The Shrimp
- 1.5 pounds Small Shrimp (peeled, deveined, and tails removed (41-50 count))
- 1 cup Buttermilk (full fat preferred)
- 1 tablespoon Hot Sauce (Louisiana-style)
The Starch Coating
- 1.5 cups All-purpose Flour
- 1/2 cup Cornstarch (for extra crispness)
- 1/4 cup Yellow Cornmeal (fine ground for texture)
- 1 tablespoon Old Bay Seasoning
- 1 teaspoon Smoked Paprika
- 1 teaspoon Garlic Powder
- 1/4 teaspoon Cayenne Pepper (optional for heat)
- 1 teaspoon Kosher Salt
- 1/2 teaspoon Black Pepper (freshly ground)
Zesty Remoulade Sauce
- 1/2 cup Mayonnaise
- 1 tablespoon Dijon Mustard
- 1 tablespoon Lemon Juice (freshly squeezed)
- 1 teaspoon Capers (finely minced)
- 1 tablespoon Fresh Parsley (finely chopped)
Frying & Garnish
- 1 quart Vegetable Oil (for deep frying)
- 1 piece Lemon Wedges (cut into quarters)
👨🍳 Instructions
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1
In a medium bowl, whisk together the buttermilk and hot sauce. Add the cleaned shrimp, ensuring they are fully submerged, and let them marinate for 15-20 minutes in the refrigerator.
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2
While the shrimp marinate, prepare the Remoulade sauce by whisking the mayonnaise, Dijon, lemon juice, capers, and parsley in a small bowl. Cover and chill until serving.
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3
In a large shallow dish or a heavy-duty gallon-sized freezer bag, combine the flour, cornstarch, cornmeal, Old Bay, paprika, garlic powder, cayenne, salt, and pepper. Shake or whisk to distribute the spices evenly.
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4
Fill a heavy-bottomed Dutch oven or deep fryer with about 2-3 inches of vegetable oil. Heat the oil over medium-high heat until it reaches 375°F (190°C).
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5
Working in batches of about 10-12, remove the shrimp from the buttermilk, allowing excess liquid to drip off, and drop them into the flour mixture.
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6
Toss the shrimp vigorously in the flour mixture until each one is thoroughly coated. For a thicker crust, you can dip them back into the buttermilk and then into the flour a second time.
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7
Place the coated shrimp on a wire rack for 2-3 minutes before frying; this helps the coating adhere and prevents it from falling off in the oil.
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8
Carefully drop the first batch of shrimp into the hot oil. Do not overcrowd the pot, as this will drop the oil temperature and result in greasy shrimp.
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9
Fry for 2-3 minutes, turning occasionally with a slotted spoon, until the coating is a deep golden brown and the shrimp are opaque throughout.
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10
Use a spider strainer or slotted spoon to remove the shrimp and place them on a paper-towel-lined plate or a clean wire rack to drain.
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11
Immediately sprinkle the hot shrimp with a tiny pinch of extra salt while the oil is still wet on the surface.
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12
Repeat the process with the remaining batches, ensuring the oil returns to 375°F between each set.
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13
Serve immediately while piping hot, piled high in a basket with the chilled remoulade and fresh lemon wedges.
💡 Chef's Tips
Always use a thermometer to track your oil temperature; if it's too low, the coating absorbs oil, and if it's too high, the outside burns before the shrimp cooks. Don't skip the cornstarch; it provides a 'shatter' crispness that flour alone cannot achieve. 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. To keep the first batches warm while you finish frying, place them on a rack in a 200°F oven. Ensure your shrimp are completely dry before the buttermilk soak to prevent the marinade from becoming too watery.
🍽️ Serving Suggestions
Serve alongside a pile of crispy, thin-cut french fries and a creamy coleslaw for a classic basket meal. Pair with a cold, crisp Lager or a citrus-forward Sauvignon Blanc to cut through the richness of the fry. Stuff the shrimp into a toasted baguette with shredded lettuce and tomato for an instant Popcorn Shrimp Po' Boy. Offer a side of spicy cocktail sauce or honey mustard for those who prefer different dipping profiles. Add a sprinkle of fresh chives or scallions over the top for a pop of color and freshness.