Description
A delightful recipe for crunchy and succulent popcorn shrimp, perfect as an appetizer or main course.
Ingredients
Scale
- 1 lb small raw shrimp (peeled and deveined)
- 1 cup buttermilk
- 1 tsp hot sauce
- 1 cup all-purpose flour
- 0.33 cup cornstarch
- 0.5 cup fine cornmeal
- 0.75 cup panko breadcrumbs
- 1.5 tsp paprika
- 1 tsp garlic powder
- 1 tsp onion powder
- 0.25 tsp cayenne pepper
- 0.5 tsp baking powder
- 1.25 tsp kosher salt (divided)
- 0.5 tsp black pepper
- 3 cups vegetable oil (for frying)
Instructions
- Marinate the shrimp by combining buttermilk, hot sauce, and 0.25 tsp of kosher salt in a bowl. Toss the shrimp to coat and set aside for at least 30 minutes.
- Prepare the coating by mixing flour, cornstarch, cornmeal, panko breadcrumbs, paprika, garlic powder, onion powder, cayenne pepper, baking powder, remaining kosher salt, and black pepper in a separate dish.
- Heat vegetable oil in a large deep pan over medium-high heat. Ensure it reaches 350°F.
- Remove the shrimp from the marinade, letting excess liquid drip off. Dredge in the coating mixture, pressing lightly to adhere.
- Fry the shrimp in batches for 2-3 minutes on each side until golden brown and crispy, avoiding overcrowding.
- Use a slotted spoon to transfer the shrimp to paper towels to drain excess oil and serve warm.
Notes
For a healthier version, consider baking or using an air fryer instead of frying.
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Category: Appetizer
- Method: Frying
- Cuisine: American
Nutrition
- Serving Size: 4 pieces
- Calories: 300
- Sugar: 1g
- Sodium: 800mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 1g
- Protein: 15g
- Cholesterol: 160mg