Name: Boston Sail Lofts Cajun Popcorn Shrimp Recipe
Cook time: 45 min
Total time: 45 min
Yield: 4 servings
Cuisine: Cajun
Ingredients: 1 lb small shrimp (peeled, tails on or off, 1/2"-1"); 1 cups buttermilk; 1 tbs hot sauce; 1 cups all-purpose flour; 0.25 cups cornstarch; 2 tsp Cajun seasoning; 1 tsp paprika (sweet or smoked); 0.5 tsp garlic powder; 0.5 tsp onion powder; 0.75 tsp salt; 0.5 tsp black pepper; 0.25 tsp cayenne pepper (optional, for extra heat); 1 each eggs; 2 tbs milk; 1 cups panko breadcrumbs; 1 cups vegetable oil (for frying); 4 each lemon wedges (for serving); 0.5 cups mayonnaise; 1 tsp Creole or Dijon mustard; 0.5 tsp hot sauce; 1 tbs lemon juice; 1 tsp pickle relish; 0.25 tsp paprika; 0.125 tsp garlic powder; 0.125 tsp salt; 0.125 tsp black pepper; 2 cups cooked white rice; 1 each or baked potato (medium); 1 cups or mashed potatoes (prepared); 1 cups steamed mixed vegetables (carrots, broccoli, green beans)

Method

Cajun Popcorn Shrimp

Marinate shrimp

Rinse and pat shrimp dry with paper towels. In a bowl, whisk buttermilk with 1 tablespoon hot sauce. Add shrimp, cover and refrigerate for 15–30 minutes (buttermilk tenderizes and helps coating adhere).

Prepare dredge and breading stations

In a shallow bowl or wide plate, whisk together flour, cornstarch, 2 tsp Cajun seasoning, paprika, garlic powder, onion powder, 3/4 tsp salt, black pepper and cayenne (if using). In a second shallow bowl, beat the egg with 2 tbsp milk. In a third bowl, place panko breadcrumbs and toss briefly with remaining 1 tsp Cajun seasoning (for extra flavor).

Coat shrimp

Remove shrimp from buttermilk in batches, letting excess drip off. Dredge each shrimp in the seasoned flour mixture, shake off excess, dip into the egg wash, then press into panko breadcrumbs to coat. Place coated shrimp on a wire rack while you heat the oil. Repeat until all shrimp are coated. For extra-crisp shrimp, double-dip: back into egg and panko for a thicker crust.

Heat oil

Pour vegetable oil into a large heavy skillet or Dutch oven to a depth of about 1" (about 1 cup for a medium skillet). Heat over medium-high until oil reaches 350°F (175°C) or a small breadcrumb sizzles and browns in about 30 seconds. Maintain temperature between 330–360°F for best results.

Fry shrimp

Fry shrimp in small batches (do not overcrowd) for 1.5–2.5 minutes per batch, turning if needed, until golden brown and crisp. Use a slotted spoon to transfer shrimp to a paper-towel-lined baking sheet or wire rack. If making multiple batches, keep finished shrimp warm in a 200°F (95°C) oven for up to 15 minutes while frying remaining shrimp.

Season and serve

Sprinkle a light pinch of salt and a dash of extra Cajun seasoning over the hot shrimp. Serve immediately with lemon wedges and the remoulade or other dipping sauce. Offer choice of cooked white rice, baked potato or mashed potato and steamed vegetables on the side.

Remoulade / Dipping Sauce (optional)

Combine mayonnaise, mustard, hot sauce, lemon juice, pickle relish, paprika, garlic powder, salt and pepper in a small bowl. Whisk until smooth. Taste and adjust seasoning (add more hot sauce or lemon for brightness). Chill for at least 10 minutes to let flavors meld. Serve alongside popcorn shrimp.

Sides (choose one)

Rice (if chosen)

Prepare white rice according to package instructions (typical ratio 1 cup rice to 2 cups water). Fluff and keep warm until serving.

Baked potato (if chosen)

Preheat oven to 425°F (220°C). Scrub the potato, prick with a fork, rub with a little oil and salt, and bake directly on the rack for 45–60 minutes until tender. Keep warm and split open to serve with butter, sour cream or desired toppings.

Mashed potatoes (if chosen)

Prepare mashed potatoes from leftover or instant/premade according to package or family recipe. Reheat gently and keep warm.

Steamed vegetables

Steam mixed vegetables until crisp-tender, about 4–6 minutes. Season with a little salt, pepper and a pat of butter if desired.