Crispy Popcorn Shrimp Basket Recipe
Flash-fried lightly battered shrimp served with hand-cut fries, coleslaw, and Cajun remoulade.
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Ingredients
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For the Popcorn Shrimp
For the Hand-Cut Fries
For the Coleslaw
For the Cajun Remoulade
Method
For the Popcorn Shrimp
- 1
Prepare the Shrimp
In a mixing bowl, combine the flour, cornstarch, baking powder, Cajun seasoning, salt, and black pepper. Mix well.
- 2
Batter the Shrimp
In another bowl, whisk together the beaten egg and buttermilk. Dip each shrimp into the wet mixture, then dredge them in the dry flour mixture until fully coated.
- 3
Fry the Shrimp
In a large pot or deep fryer, heat the vegetable oil to 350°F (175°C). Fry the shrimp in batches for 2-3 minutes until golden brown and crispy. Remove and drain on paper towels.
For the Hand-Cut Fries
- 4
Prepare the Potatoes
Wash and peel the russet potatoes. Cut them into thin strips, about 1/4 inch thick.
- 5
Fry the Fries
Heat the vegetable oil in a deep fryer or large pot to 350°F (175°C). Fry the potato strips in batches for 5-7 minutes or until golden and crispy. Remove and drain on paper towels. Season with salt while hot.
For the Coleslaw
- 6
Mix the Coleslaw Ingredients
In a large bowl, combine the shredded cabbage and carrots. In a separate bowl, whisk together the mayonnaise, apple cider vinegar, sugar, salt, and black pepper until smooth.
- 7
Combine and Chill
Pour the dressing over the cabbage mixture and toss until well combined. Refrigerate for at least 30 minutes before serving.
For the Cajun Remoulade
- 8
Mix the Remoulade
In a small bowl, combine the mayonnaise, Dijon mustard, Cajun seasoning, hot sauce, and lemon juice. Whisk until smooth and well combined.