Popcorn Shrimp
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Get ready to treat yourself with these crispy, golden Popcorn Shrimp that are just bursting with flavor! With a quick marinate in buttermilk and a perfect blend of spices, these little bites are irresistible.
The Best Popcorn Shrimp
These popcorn shrimp are a game-changer! The buttermilk marinade makes each shrimp tender and juicy, while the seasoned flour mix adds a fantastic crunch. The cayenne pepper gives just the right amount of kick, making every bite absolutely addictive. Trust me, once you start munching, you won’t be able to stop!
Frying the shrimp to a perfect golden brown is quick and easy, giving you a restaurant-quality appetizer in no time. The best part? They’re perfect for dipping in tartar sauce and a squeeze of lemon. Your guests will rave about these, and you’ll love how simple they are to make!
Ingredients You’ll Need
- Shrimp: I use medium-sized shrimp, peeled and deveined for convenience.
- Buttermilk: This tenderizes the shrimp and adds a bit of tang. If you don’t have buttermilk, you can use regular milk with a splash of vinegar.
- All-purpose flour: Provides the base for the coating, giving the shrimp a nice crunch.
- Cornmeal: Adds extra texture and crispiness to the coating.
- Paprika: Adds a mild, sweet flavor and a bit of color.
- Garlic powder: Enhances the overall flavor with a subtle garlic taste.
- Onion powder: Adds a bit of savory depth to the coating.
- Cayenne pepper: Brings a slight heat to the shrimp. Feel free to adjust the amount based on your spice preference.
- Salt and pepper: Season to taste.
- Vegetable oil: We’ll need some oil for frying the shrimp until they’re perfectly crispy.
- Lemon wedges: Perfect for adding a fresh, tangy finish.
- Tartar sauce: A classic dipping sauce that complements the shrimp perfectly.
If they aren’t already peeled and deveined, go ahead and do that. Make sure they are dry by patting them down with paper towels. Place the shrimp in a bowl and cover with buttermilk. Let them marinate for about 10 minutes.
Fill a deep frying pan or pot with about 2 inches of vegetable oil. Heat the oil to 375°F (190°C). In a separate bowl, combine the flour, cornmeal, paprika, garlic powder, onion powder, cayenne pepper, salt, and pepper.
Remove a few shrimp at a time from the buttermilk, letting the excess drip off. Toss them in the flour mixture until they are well coated. Repeat until all the shrimp are coated.
Carefully add the coated shrimp to the hot oil. Do not overcrowd the pan; cook the shrimp in batches if necessary. Fry for 2-3 minutes or until they are golden brown and crispy. Use a slotted spoon to transfer the shrimp to a plate lined with paper towels to drain any excess oil.
Frequently Asked Questions
Can I use frozen shrimp for this recipe?
Yes, you can use frozen shrimp. Just make sure to thaw them completely and pat them dry before marinating them in buttermilk.
What can I use instead of buttermilk?
If you don’t have buttermilk, you can substitute with regular milk mixed with a splash of vinegar or lemon juice. Let it sit for a few minutes before using.
How do I know when the oil is hot enough for frying?
A good way to test the oil temperature is to use a thermometer, aiming for 375°F (190°C). If you don’t have a thermometer, drop a small piece of bread into the oil; if it sizzles and turns golden brown in about a minute, the oil is ready.
Can I bake the shrimp instead of frying?
Yes, you can bake the shrimp. Preheat your oven to 425°F (220°C), place the coated shrimp on a baking sheet lined with parchment paper, and bake for about 10-12 minutes or until golden brown and crispy.
Can I air fry the shrimp?
Absolutely! Preheat your air fryer to 400°F (200°C). Arrange the coated shrimp in a single layer in the air fryer basket and cook for 8-10 minutes, shaking the basket halfway through, until golden and crispy.
Expert Tips
- Pat the shrimp dry: Make sure the shrimp are completely dry before marinating to help the coating stick better.
- Don’t overcrowd the pan: Fry the shrimp in batches to maintain the oil temperature and achieve a perfect crispy texture.
- Use a thermometer: Check the oil temperature with a thermometer to ensure it’s at 375°F (190°C) for optimal frying.
- Season immediately: Sprinkle a bit of salt on the shrimp right after frying to enhance their flavor.
- Prep all ingredients first: Have everything ready and organized before you start frying to make the process smooth and efficient.
Storage
Store any leftover popcorn shrimp in an airtight container in the refrigerator for up to 2 days. You can also freeze them by placing the shrimp in a single layer on a baking sheet, freezing until solid, then transferring them to a freezer-safe bag or container. To reheat, bake the frozen shrimp at 350°F (175°C) for about 15 minutes or until heated through and crispy.
Discover More Shrimp Recipes
- Blackened Shrimp
- Honey Walnut Shrimp
- Garlic Butter Shrimp
- Szechuan Chili Shrimp
- Coconut Shrimp Curry
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Popcorn Shrimp
Ingredients
- 1 pound shrimp (medium size, peeled and deveined)
- 1 cup buttermilk
- 1 cup all-purpose flour
- ½ cup cornmeal
- 1 teaspoon paprika
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ¼ teaspoon cayenne pepper
- salt and pepper (to taste)
- vegetable oil (for frying)
- lemon wedges (for serving)
- tartar sauce (for serving)
Before You Begin! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.
Instructions
- If the shrimp are not already, peel and devein them. Make sure they are dry by patting them down with paper towels.
- Place the shrimp in a bowl and cover with buttermilk. Allow them to marinate for about 10 minutes.
- Fill a deep frying pan or pot with about 2 inches of vegetable oil. Heat the oil to 375°F (190°C).
- In a separate bowl, combine the flour, cornmeal, paprika, garlic powder, onion powder, cayenne pepper, salt, and pepper.
- Remove a few shrimp at a time from the buttermilk, allowing excess to drip off. Toss them in the flour mixture until they are well coated.
- Carefully add the coated shrimp to the hot oil. Do not overcrowd the pan; cook the shrimp in batches if necessary. Fry for 2-3 minutes or until they are golden brown and crispy.
- Use a slotted spoon to transfer the shrimp to a plate lined with paper towels to drain any excess oil.
- Serve the popcorn shrimp hot with lemon wedges and tartar sauce for dipping.
Notes
- Dry the shrimp well before marinating to help the coating stick.
- Fry the shrimp in batches to avoid overcrowding the pan and maintain oil temperature.
- For a spicier kick, increase the cayenne pepper to taste.
- If you prefer baking, preheat the oven to 425°F (220°C) and bake for 10-12 minutes until golden and crispy.
Nutrition Information
Notice: Nutrition is auto-calculated for your convenience. Where relevant, we recommend using your own nutrition calculations.
