Finger foods are my love language, and these popcorn shrimp are the perfect finger food for any party. Tender, juicy shrimp are breaded and fried to crispy perfection. Served with my favorite dipping sauces, I can’t get enough of these poppable bites!
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Popcorn shrimp are traditionally pretty small, but I thought why not supersize them?! I can still eat them by the handful, but there’s a lot less breading and a lot more shrimp, which is a win for me. They’re still super crisp, too! And you’ll be happy to know this recipe still works a treat with the teeny tiny shrimp as well.
What’s in This Popcorn Shrimp Recipe?
- Shrimp: I used jumbo shrimp for a bigger bite, but small shrimp also work for a one-bite appetizer, although they will take less time to cook.
- Flour: Helps the eggs stick to the shrimp.
- Cornstarch: Helps absorb excess moisture to create a shatteringly crisp coating.
- Spices: garlic powder, onion powder, paprika, salt, pepper, and cayenne pepper infuse the shrimp with so much flavor. Use more or less cayenne according to your spice preferences.
- Eggs: Help the breadcrumbs stick to the shrimp.
- Breadcrumbs: Panko breadcrumbs are my favorite for extra-crispy shrimp. Regular breadcrumbs also work but will not be quite as crispy.
- Oil: I like vegetable oil for its high smoke point and neutral flavor.
Tips for Success
- Be sure the shrimp are dry before breading and press the breadcrumbs onto the shrimp to adhere well during the breading process.
- Use a thermometer to keep the oil at a consistent temperature.
- Don’t try to fry too many shrimp at once; this will lower the temperature, leading to greasy shrimp.
- You can also “fry” these shrimp in the air fryer. Simply spray them liberally with vegetable, canola, or avocado oil spray and air fry at 400°F for about 8 minutes, flipping halfway through.
How to Store and Reheat
Store leftover popcorn shrimp in an airtight container in the refrigerator for up to 2 days. To freeze, lay the shrimp out in a single layer on a lined baking sheet in the freezer until solid, about 1-2 hours. Transfer the frozen shrimp to an airtight container or Ziplock bag to store for up to 3 months. Let thaw overnight in the refrigerator before reheating in a 350°F oven for 5-7 minutes.
Serving Suggestions
These popcorn shrimp are made to be dipped in all your favorite sauces. I like to serve mine with classic cocktail sauce, tartar sauce, or my favorite bang bang sauce.
Popcorn Shrimp Recipe
Ingredients
- 1 pound jumbo shrimp peeled and deveined
- ¾ cup all-purpose flour
- ¼ cup cornstarch
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon ground paprika
- 1 teaspoon kosher salt
- ½ teaspoon ground black pepper
- ½ teaspoon ground cayenne pepper adjust to taste
- 2 large eggs beaten
- 1½ cups Panko breadcrumbs
- Vegetable oil for frying
- Lemon or lime wedges optional, for serving
Instructions
- Pat the shrimp dry with paper towels to remove excess moisture.1 pound jumbo shrimp
- Mix the flour, cornstarch, garlic powder, onion powder, paprika, salt, black pepper, and cayenne pepper in a shallow dish.¾ cup all-purpose flour, ¼ cup cornstarch, 1 teaspoon garlic powder, 1 teaspoon onion powder, 1 teaspoon ground paprika, 1 teaspoon kosher salt, ½ teaspoon ground black pepper, ½ teaspoon ground cayenne pepper
- Place the beaten eggs in a separate shallow dish.2 large eggs
- Put the Panko breadcrumbs in a third shallow dish.1½ cups Panko breadcrumbs
- Heat about 2 inches of vegetable oil in a large pot or deep fryer to 375°F.Vegetable oil
- Dredge the shrimp first in the flour mixture, then dip in the egg, and finally coat with Panko breadcrumbs, making sure each shrimp is well covered.
- Working in batches, carefully add the shrimp to the hot oil and fry until golden brown and crispy, about 2-3 minutes.
- Use a slotted spoon to remove the shrimp from the oil and drain on a plate lined with paper towels.
- Serve hot with lemon or lime wedges and your choice of dipping sauce on the side.Lemon or lime wedges
Becky’s Tips
Nutrition information is automatically calculated, so should only be used as an approximation.
Did you make this? Leave a comment!
How to Make Popcorn Shrimp Step by Step
Prep the Shrimp: Pat 1 pound of peeled and deveined jumbo shrimp dry with paper towels to remove excess moisture.
Season the Flour: Mix ¾ cup of all-purpose flour, ¼ cup of cornstarch, 1 teaspoon of garlic powder, 1 teaspoon of onion powder, 1 teaspoon of ground paprika, 1 teaspoon of kosher salt, ½ teaspoon of ground black pepper, and ½ teaspoon of ground cayenne pepper (more or less depending on spice preference) in a shallow dish.
Beat the Eggs: Place 2 large beaten eggs in a separate shallow dish.
Portion the Panko: Put 1½ cups of Panko breadcrumbs in a third shallow dish.
Dredge the Shrimp: Heat about 2 inches of vegetable oil in a large pot or deep fryer to 375°F. Dredge the shrimp first in the flour mixture, then dip in the egg, and finally coat with Panko breadcrumbs, making sure each shrimp is well covered.
Fry the Shrimp: Working in batches, carefully add the shrimp to the hot oil and fry until golden brown and crispy, about 2-3 minutes.
Drain the Shrimp: Use a slotted spoon to remove the shrimp from the oil and drain on a plate lined with paper towels. Serve hot with lemon or lime wedges and your choice of dipping sauce on the side.
