📝 About This Recipe
Born in the coastal seafood shacks of the American South and popularized by the fast-food revolution, popcorn shrimp is the ultimate bite-sized indulgence. These morsels feature tender, sweet shrimp encased in a seasoned, craggy crust that delivers an audible crunch with every bite. This recipe elevates the fast-food classic with a double-dredge technique and a hint of cayenne for a snack that is addictive, savory, and perfectly golden.
🥗 Ingredients
The Shrimp
- 1 pound Small Shrimp (peeled, deveined, and tails removed (71/90 count))
- 1 cup Buttermilk (full fat preferred)
- 1 tablespoon Hot Sauce (Louisiana-style)
The Seasoned Dredge
- 1.5 cups All-purpose Flour
- 1/2 cup Cornmeal (fine ground for extra crunch)
- 1/4 cup Cornstarch (helps achieve a light, airy crispness)
- 1 tablespoon Garlic Powder
- 1 teaspoon Onion Powder
- 2 teaspoons Smoked Paprika
- 1/2 teaspoon Cayenne Pepper (adjust for heat preference)
- 1.5 teaspoons Kosher Salt
- 1 teaspoon Black Pepper (freshly ground)
Frying and Garnish
- 1 quart Vegetable Oil (for deep frying)
- 2 tablespoons Fresh Parsley (finely chopped for garnish)
- 4 pieces Lemon Wedges (for serving)
👨🍳 Instructions
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1
Thoroughly pat the peeled and deveined shrimp dry with paper towels. Excess moisture is the enemy of a crispy coating.
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2
In a medium bowl, whisk together the buttermilk and hot sauce. Submerge the shrimp in this mixture and let them marinate for 15 minutes in the refrigerator.
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3
In a large shallow dish or a gallon-sized heavy-duty freezer bag, whisk together the flour, cornmeal, cornstarch, garlic powder, onion powder, paprika, cayenne, salt, and black pepper.
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4
Fill a heavy-bottomed pot or Dutch oven 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 small 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 ensure every nook and cranny is coated. If using a bag, shake well.
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7
Place the coated shrimp in a wire mesh strainer and shake gently over the bowl to remove excess flour. This prevents the oil from getting too dirty.
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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 to 3 minutes, or until they are a deep golden brown and floating on the surface.
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10
Use a slotted spoon or spider skimmer to remove the shrimp and place them on a wire rack set over a baking sheet 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 shrimp, ensuring the oil returns to 375°F between each batch.
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13
Garnish with fresh parsley and serve immediately while piping hot.
💡 Chef's Tips
Ensure your oil temperature stays between 350°F and 375°F; too low and they get soggy, too high and the coating burns before the shrimp cooks. Use a wire rack for draining rather than paper towels to keep the bottom of the shrimp from steaming and becoming soft. For an even thicker 'fast-food' style crust, you can double-dip the shrimp back into the buttermilk and then the flour again. If you don't have buttermilk, make a quick 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 a side of spicy remoulade or classic cocktail sauce. Pair with a cold, crisp Lager or a sweet iced tea to balance the savory spices. Serve alongside seasoned french fries and a creamy coleslaw for a complete seafood platter. A squeeze of fresh lemon juice just before eating cuts through the richness of the fry perfectly.