Popcorn Shrimp Recipe

In a small bowl combine 1/2 cup mayonnaise, 2 tbsp finely chopped dill pickle or relish, 1 tsp chopped capers (if using), 1 tbsp fresh lemon juice, 1 tsp Dijon mustard and 1 tsp finely chopped parsley. Season with 1/4 tsp salt and 1/4 tsp black pepper. Stir until smooth, taste and adjust acid or salt as needed. Refrigerate for at least 15 minutes to let flavors meld.

Pat and season shrimp

Rinse shrimp briefly under cold water if not already rinsed, then pat very dry with paper towels. Place shrimp in a bowl and season lightly with 1/4 tsp salt and a pinch of black pepper.

Set up dredging stations

Place the flour and cornstarch in a shallow bowl and whisk together with 1/2 tsp baking powder, 1/4 tsp garlic powder and 1/4 tsp onion powder. In a second shallow bowl, beat 2 large eggs with 3 tbsp milk until combined. In a third shallow bowl, combine 1 cup panko breadcrumbs with 1/2 tsp smoked paprika, 1/4 tsp garlic powder, 1/4 tsp onion powder, and 1/2 tsp salt; mix evenly.

Working in batches, dredge each shrimp first in the flour mixture, shaking off excess, then dip into the egg wash, allowing excess to drip off, and finally press into the breadcrumb mixture to coat thoroughly. Place breaded shrimp on a wire rack while you heat oil.

Pour neutral oil into a deep skillet or heavy-bottomed pot to a depth of about 2–3 inches (enough for shallow-deep frying). Heat oil to 180°C (350–360°F). If you do not have a thermometer, test by dropping a small breadcrumb into the oil — it should sizzle and brown in about 30–45 seconds.

Fry the breaded shrimp in small batches (to avoid crowding) for 2–3 minutes per batch, turning once, until golden brown and crisp and shrimp are cooked through. Use a slotted spoon to transfer to a paper towel-lined baking sheet or wire rack. Do not stack while hot to keep crispness. If necessary, keep warm in a 100°C (210°F) oven for a few minutes while finishing remaining shrimp.

Cook fries according to package instructions (if frozen) or fry/bake homemade fries as preferred. For frying fries, heat oil to 175–180°C (350–360°F) and cook until golden and crisp, about 3–5 minutes depending on size. Drain on paper towels and season immediately with salt.

If desired, after all shrimp are fried, you can quickly double-fry the shrimp for 30–45 seconds at 190°C (375°F) to increase crispness; drain again.

Portion 6 popcorn shrimp per serving onto plates alongside a generous portion of fries (about 125 g per serving). Add a ramekin or spoonful (about 2 tbsp) of tartar sauce to each plate, garnish shrimp and fries with chopped parsley and lemon wedges on the side. Serve immediately while hot and crisp.