Laughing Bird Popcorn Shrimp Recipe

1. Prep shrimp

Rinse rock shrimp and pat very dry with paper towels. If shrimp are large, halve them lengthwise to create bite-sized pieces. Place shrimp in a bowl and pour the buttermilk over them; refrigerate for 15–20 minutes to tenderize and help the coating adhere.

2. Prepare dredging stations

Set up three shallow bowls or trays: 1) flour and cornstarch combined with garlic powder, smoked paprika, 1 tsp salt, black pepper and cayenne — whisk to combine; 2) beaten eggs; 3) panko breadcrumbs seasoned with remaining 0.5 tsp salt (if you used 1.5 tsp total earlier distribute as needed). For a crunchier crust, pulse panko briefly in a food processor to break into finer pieces, then return to bowl.

3. Coat shrimp

Working in batches, remove shrimp from buttermilk, letting excess drip off. Dredge each shrimp in the flour mixture, then dip into beaten eggs, finally press into panko breadcrumbs to coat thoroughly. Place coated shrimp on a wire rack set over a baking sheet while you heat oil. Repeat until all shrimp are coated.

4. Heat oil

Pour vegetable oil into a large heavy-bottomed pot or deep skillet to a depth of about 2 inches (about 3–4 cups). Heat over medium-high until oil reaches 350°F (175°C). If you don't have a thermometer, test by dropping a small pinch of breadcrumbs into oil — it should sizzle and brown in ~30–45 seconds.

5. Fry shrimp

Fry the shrimp in small batches (do not overcrowd) for 2–3 minutes, turning as needed, until golden brown and crisp. Use a slotted spoon or spider to transfer fried shrimp to a paper towel-lined plate or wire rack to drain. Keep finished shrimp warm in a 200°F (95°C) oven while you fry remaining batches.

6. While shrimp rest in buttermilk or as they fry, whisk together sweet chili sauce, honey, sriracha, rice vinegar, soy sauce, lime juice, minced garlic and sesame oil in a small bowl. Taste and adjust heat or sweetness: add more sriracha for heat or more honey for sweetness. If the sauce is too thick, thin with 1–2 teaspoons of warm water. Keep sauce at room temperature or gently warm in a small pan over low heat for 2–3 minutes before tossing.

7. Place warm fried shrimp into a large mixing bowl. Pour half of the prepared sweet & spicy chili sauce over the shrimp and toss gently to coat. Add more sauce to taste — the goal is a glossy, not soggy, coating. Transfer coated shrimp to a serving bowl or platter lined with microgreens or shredded lettuce.

8. Garnish with toasted sesame seeds, sliced green onions, chopped cilantro and serve immediately with lemon wedges on the side for squeezing.