Popcorn Shrimp

Susannah Brinkley Henry

Juicy and tender bites of breaded shrimp are fried to golden brown perfection. Super crispy and absolutely delectable, popcorn shrimp is an easy-to-make recipe that will surely be a hit for any party or get-together.

Course Appetizer

Cuisine American

Prep Time 20

Cook Time 10

Total Time 30

Servings servings

Calories 291kcal

Author Susannah Brinkley Henry

Ingredients

1 pound shrimp peeled, deveined and tails removed
½ teaspoon salt
½ black pepper
1 cup all-purpose flour
1 cup Panko bread crumbs
1 tablespoon Old Bay seasoning
1 large egg beaten
oil for frying
chopped parsley for garnish

Instructions

In a large bowl, season the shrimp with salt and pepper.
Set out three medium bowls with all-purpose flour in one, beaten egg in another, and Panko bread crumbs in the third. Mix Old Bay Seasoning into the Panko bread crumbs.
Working with one shrimp at a time, use a fork to dip the shrimp into the flour, shaking off any excess flour. Then dip it in the beaten egg and coat it in the bread crumbs. Repeat the process for a second time to make it extra crunchy.
Place the shrimp on a plate to rest. Once all the shrimp are coated, let them rest for 5 minutes.
Heat a pan filled with oil — about 2-3 inches deep — to around 375°F. Place 9-10 pieces of shrimp in the hot oil and fry the shrimps on medium until crisp, golden and evenly cooked from the inside (about 2-3 minutes). Just make sure not to overcook as that might turn shrimp rubbery and chewy.
Remove the shrimp from the oil, letting any oil drip off. Place fried shrimp on a paper towel-lined plate.
Serve on a platter or in a bowl. Garnish with chopped parsley and serve hot with your favorite dipping sauces.

Notes

Popcorn shrimp are best the day they are made. However, you can store leftovers in an airtight container for 3-4 days in the refrigerator. To reheat, warm the shrimp gently in the microwave in 30-second intervals, making sure not to overcook them.

Freezing popcorn shrimp is not recommended.

You can use 1 tablespoon Cajun seasoning instead of Old Bay Seasoning.

Make sure the oil is at an appropriate temperature. Too hot and the shrimp might burn and overcook; too cold and the shrimp might absorb excess oil and become greasy. Make sure your oil is right at 375°F by using an instant-read thermometer that clips onto your pan.

Use small or medium-size shrimp in this recipe. Keep in mind that cook time might vary depending on size of shrimp so watch them carefully while they cook. Take them out of the oil as soon as they turn golden-brown.

You can use either fresh or frozen shrimp (defrosted and dried). If using frozen shrimp, make sure that they are not precooked.

Nutrition

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