Popcorn Shrimp Recipe
American · Appetizer · 25 min total
Crispy, bite-sized shrimp with a light, crunchy coating, perfect as an appetizer or snack.
15
min prep
min prep
10
min cook
min cook
4
servings
servings
320
kcal/serving
kcal/serving
Ingredients
- 1 lb large shrimp, peeled, deveined, and tails removed
- 1 cup buttermilk
- 1 cup all-purpose flour
- 1/2 cup cornmeal
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- 1/2 teaspoon cayenne pepper (optional)
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- Vegetable oil, for frying
Instructions
- In a bowl, combine shrimp and buttermilk. Let soak for 10 minutes.
- In a separate bowl, whisk together flour, cornmeal, garlic powder, paprika, cayenne (if using), salt, and pepper.
- Heat about 2 inches of oil in a deep pot to 350°F (175°C).
- Drain shrimp from buttermilk. Dredge each shrimp in the flour mixture, pressing lightly to adhere.
- Fry shrimp in batches, without crowding, for 2-3 minutes until golden and crispy. Drain on paper towels.
- Serve immediately with your favorite dipping sauce.
Tips
- For extra crunch, double-dip: buttermilk, flour, buttermilk, flour again.
- Serve with cocktail sauce, tartar sauce, or remoulade.
- Leftovers can be reheated in an air fryer at 350°F for 3-4 minutes.
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