Name: Boathouse Restaurants Cajun Popcorn Shrimp Recipe
Cook time: 35 min
Total time: 35 min
Yield: 4 servings
Cuisine: Cajun
Ingredients: 1 lb shrimp, peeled and deveined (small/popcorn size, about 1-1.5"); 1 tsp kosher salt; 1 tsp black pepper, freshly ground; 1 tbs lemon juice; 3 tbs all-purpose flour; 3 tbs cornstarch; 1 tbs fine cornmeal (or semolina); 2 tsp Cajun seasoning; 1 tsp smoked paprika; 1 tsp garlic powder; 0.5 tsp onion powder; 0.25 tsp cayenne pepper (adjust to heat preference); 0.5 tsp black pepper; 0.75 tsp kosher salt (for breading); 0.5 cups buttermilk (or whole milk + 1 tsp lemon/vinegar); 1 each large egg; 1 tsp hot sauce (optional, for tang); 2 cups vegetable oil (for deep/shallow frying); 4 each lemon wedges; 2 tbs fresh parsley, chopped; 0.5 cups cajun remoulade or spicy mayo (for dipping)

Method

Shrimp

Prepare Shrimp

Rinse the peeled and deveined shrimp under cold water and pat very dry with paper towels. Place shrimp in a bowl, season with 1 tsp kosher salt, 1 tsp freshly ground black pepper, and 1 tablespoon lemon juice. Toss to coat and let sit while you prepare the breading (5–10 minutes). Drying first helps the coating adhere and keeps frying oil from sputtering.

Breading & Seasoning

Mix Dry Breading

In a shallow bowl or pie plate combine 3 tablespoons all-purpose flour, 3 tablespoons cornstarch, 1 tablespoon fine cornmeal, 2 teaspoons Cajun seasoning, 1 teaspoon smoked paprika, 1 teaspoon garlic powder, 1/2 teaspoon onion powder, 1/4 teaspoon cayenne pepper, 1/2 teaspoon black pepper, and 3/4 teaspoon kosher salt. Whisk thoroughly so the spices are evenly distributed and no lumps remain.

Wet Dip/Batter

Make Wet Batter

In a second bowl whisk together 1/2 cup buttermilk, 1 large egg, and 1 teaspoon hot sauce (optional) until smooth and slightly frothy. This thin batter helps the dry mix adhere and creates a light, crispy crust.

Coating & Resting

Set up an assembly line: shrimp bowl, wet batter bowl, dry breading plate, and a tray or baking sheet for finished shrimp. Working in small batches (so batter and oil remain at proper temperature), dip each shrimp into the wet batter, letting excess drip off, then transfer to the dry breading and toss to coat completely. Press gently so the breading adheres. Place coated shrimp on the tray and let rest for 5 minutes — this helps the coating set and reduces flaking during frying.

Frying

Heat Oil

Pour about 2 cups of vegetable oil into a heavy skillet or pot to a depth of about 1 to 1.5 inches (or use a deep fryer). Heat oil over medium-high until it reaches 350°F (175°C). If you don't have a thermometer, test by dropping a small pinch of the breading into the oil — it should sizzle and rise immediately without burning.

Fry Shrimp

Fry the shrimp in small batches (6–8 at a time depending on pan size) so they have room and the oil temperature holds. Fry for 1.5–2.5 minutes, turning once, until golden brown and crisp. Small shrimp cook quickly — avoid overcrowding. Use a slotted spoon or spider to transfer shrimp to a wire rack set over a baking sheet or to paper towels to drain. Sprinkle immediately with a light pinch of salt if desired.

Maintain Oil Temperature

Allow the oil to return to ~350°F between batches (2–3 minutes) before adding the next batch to ensure consistent crispness.

Finishing & Serving

When all batches are fried, transfer shrimp to a serving platter. Squeeze lemon wedges over the shrimp, sprinkle with 2 tablespoons chopped fresh parsley, and serve hot with about 1/2 cup Cajun remoulade or spicy mayo for dipping. Leftover shrimp are best eaten immediately; if holding briefly, keep in a single layer in a 200°F (95°C) oven for up to 10–15 minutes to stay crisp.