Popcorn Shrimp

Popcorn shrimp are so easy to love. The real question is what sauce to serve them with (sweet and sour sauce for me, please!). However you like to dip them, these crunchy little bites are a great food to fry at home, especially if you’re new to frying. The simple breading process is the same as with pork schnitzel, only the shrimp cook even more quickly. You might even have all the ingredients on hand!

Try these as a special appetizer to feed your friends, or serve them with a salad and make a full meal of it.

Popcorn Shrimp Ingredients

• Shrimp: This popcorn shrimp recipe calls for small, raw shrimp (41-50 shrimp per pound) that have been peeled and deveined. Rock shrimp is a common variety for frying. If you can’t find rock shrimp, use any type of shrimp that’s been precleaned. If you use medium shrimp (31-40 shrimp per pound) or large shrimp (25-30 shrimp per pound), you’ll need to adjust the cooking time a bit.
• All-purpose flour: Flour is used here to coat the shrimp. It acts as a base that gives the egg something to bind to, and is essential to a crispy breading. Make sure to dust off any extra flour before dipping the shrimp into the egg.
• Binding ingredients: A combination of eggs and milk works as a binder to give the breadcrumbs something to stick to.
• Breadcrumbs: These are the star of the show, coating the shrimp and getting perfectly browned and crispy when fried. Use homemade breadcrumbs or store-bought breadcrumbs for faster prep.
• Seasoning: Parsley flakes and garlic powder jazz up the breadcrumbs, but you can use oregano or thyme and onion powder instead. Salt and pepper provide a basic seasoning for the flour dredge.
• Fryer oil: Make sure to use only a high-heat oil for frying, like canola oil or grapeseed oil. Never use extra virgin olive oil for deep-fryer recipes.

Directions

Step 1: Set up the dredging station

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In a shallow bowl, whisk together the flour, salt and pepper. In a separate shallow bowl, whisk the eggs and milk until they’re fully combined. Mix together the bread crumbs, parsley and garlic powder in a third shallow bowl.

Step 2: Dredge the shrimp

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Dip the shrimp in flour to coat both sides, and shake off any excess. Then dip the shrimp in the egg mixture, again letting any excess drip off. Finally, dip the shrimp into the bread crumbs, patting to help them adhere.

Step 3: Fry the shrimp

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In an electric skillet or deep-fat fryer, heat the oil to 375°F. Fry the shrimp in batches until they’re golden brown, two to three minutes per batch. Drain the shrimp on paper towels.

Editor’s Tip: Sprinkle the shrimp with kosher salt as soon as they come out of the fryer.

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Popcorn Shrimp Variations

• Try different seasonings: So many seasonings can be mixed in with the breadcrumbs here—either in place of or in addition to the parsley and garlic powder. Try Cajun seasoning for something with a little kick, or aleppo chili and turmeric for a Mediterranean vibe. To keep things simple, add something with bright flavor like lemon zest or lemon pepper.
• Toss it in sauce: Try tossing the freshly fried shrimp into some barbecue sauce, or even some sriracha mixed with lime.
• Use panko: Popcorn shrimp is great when coated in regular breadcrumbs, but it’s even crispier when fried in panko. Use store-bought panko and keep it as is, or run it through a food processor for a finer breading.

How to Store Popcorn Shrimp

Popcorn shrimp is best when enjoyed straight from the fryer. But if you have leftovers, they can be stored in an airtight container in the fridge for up to four days. To reheat, toss them in an air fryer or a toaster oven until the breading crisps back up.

Popcorn Shrimp Tips

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How do you clean shrimp for popcorn shrimp?

For the easiest preparation, buy tail-on, peeled, deveined shrimp. Otherwise, with a little work, you can devein and clean shrimp yourself by removing the heads, peeling off the shells, then using a paring knife to slice down the backs and remove the vein. It’s great to keep the tails on and use them to hold the shrimp as you’re eating them, but you don’t want to eat the tail itself!

How do you keep the batter from falling off of popcorn shrimp?

If your breading keeps falling off your shrimp, it could be that you haven’t shaken off the excess flour, egg or breadcrumbs. It could also be that you didn’t use enough flour to begin with. Make sure to avoid crowding the pan. Let the shrimp fry slowly until they’re golden brown, and take care not to agitate them too much.

What do you serve with popcorn shrimp?

There are so many sauces to try with popcorn shrimp. Sweet chili sauce is my go-to choice, but popcorn shrimp also taste great with tartar sauce, cocktail sauce, aioli and remoulade. They’re filling enough as a main course, too, when served alongside salads or a big bowl of garlic spaghetti.