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Basket Popcorn Shrimp Recipe

Name: Gabby Goat American Pub & Grills Basket Popcorn Shrimp Recipe
Cook time: 35 min
Total time: 35 min
Yield: 4 servings
Cuisine: American
Ingredients: 1 lb small shrimp (peeled, deveined, tails removed); 3 tbs buttermilk; 1 tsp hot sauce; 3 tbs all-purpose flour; 2 tbs cornstarch; 1 cup panko breadcrumbs; 0.25 cup fine yellow cornmeal; 1 tsp paprika; 0.75 tsp garlic powder; 0.5 tsp onion powder; 0.25 tsp cayenne pepper; 1 tsp salt; 0.5 tsp black pepper; 2 each eggs; 1 cup vegetable oil (for frying); 0.5 cup mayonnaise; 1 tsp Creole or yellow mustard; 0.5 tsp hot sauce; 1 tbs lemon juice; 1 tsp capers (finely chopped); 0.25 tsp smoked paprika; 0.5 tsp garlic (minced); 0.25 tsp salt; 0.125 tsp black pepper; 4 each lemon wedges; 1 tbs fresh parsley (chopped); 4 each paper liner or basket

Inspired by Gabby Goat American Pub & Grill

Time35m

Serves4

Make Basket Popcorn Shrimp Recipe in just 35m. Get the full recipe with step-by-step instructions at pekinthechef.com.

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Ingredients

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Popcorn Shrimp

1 lb small shrimp (peeled, deveined, tails removed)

3 tbs Buttermilk

1 tsp Hot sauce

3 tbs 00 bread flour

2 tbs Cornstarch

1 cup Panko breadcrumbs

1/4 cup fine yellow cornmeal

1 tsp Watkins paprika

3/4 tsp Watkins garlic powder

1/2 tsp Onion powder

1/4 tsp Cayenne pepper

1 tsp Celtic sea salt

1/2 tsp black pepper

2 each Eggs

1 cup vegetable oil (for frying)

Dipping Sauce (Remoulade-style)

1/2 cup Mayonnaise

1 tsp Creole or yellow mustard

1/2 tsp Hot sauce

1 tbs ReaLemon lemon juice

1 tsp capers (finely chopped)

1/4 tsp Smoked paprika

1/2 tsp Garlic (minced)

1/4 tsp Celtic sea salt

1/8 tsp black pepper

Garnish & Serving

4 each lemon wedges

1 tbs Fresh parsley (chopped)

4 each paper liner or basket

Method

Prep Shrimp & Batter

Dry and brine

Pat shrimp dry with paper towels. Place shrimp in a bowl and toss with 3 tablespoons buttermilk and 1 teaspoon hot sauce. Cover and refrigerate for 10–15 minutes while you prepare coatings.

Set up dredging station

In a shallow bowl whisk together 2 eggs until smooth. In a second shallow bowl combine 3 tablespoons all-purpose flour and 2 tablespoons cornstarch. In a third shallow bowl mix panko breadcrumbs, 1/4 cup cornmeal, 1 teaspoon paprika, 3/4 teaspoon garlic powder, 1/2 teaspoon onion powder, 1/4 teaspoon cayenne, 1 teaspoon salt and 1/2 teaspoon black pepper.

Coating & Frying

Heat 1 cup vegetable oil in a heavy skillet or pot over medium-high heat until it reaches 350°F (175°C). If you don't have a thermometer, test by dropping a small pinch of panko into the oil; it should sizzle and brown in about 30 seconds.

Working in small batches (to avoid crowding), dredge each shrimp first in the flour/cornstarch mixture, shaking off excess, then dip into the beaten eggs, and finally press into the panko-cornmeal mixture to fully coat. Place coated shrimp on a wire rack while oil heats.

Fry shrimp in batches for 1.5–2.5 minutes per batch, turning once, until golden brown and crisp. Do not overcrowd the pan. Internal shrimp should be opaque and just cooked through. Adjust heat as needed to maintain 325–350°F (160–175°C).

Using a slotted spoon or spider, transfer cooked shrimp to a paper towel-lined tray or wire rack set over a sheet tray to drain. Lightly season with a pinch of salt immediately after frying.

Make Dipping Sauce

While the shrimp fry, whisk together 1/2 cup mayonnaise, 1 teaspoon Creole or yellow mustard, 1/2 teaspoon hot sauce, 1 tablespoon lemon juice, 1 teaspoon chopped capers, 1/4 teaspoon smoked paprika, 1/2 teaspoon minced garlic, 1/4 teaspoon salt and 1/8 teaspoon black pepper in a small bowl until smooth. Taste and adjust seasoning or hot sauce as desired. Chill until serving.

Plate & Serve

Line small baskets or plates with paper liners. Transfer drained popcorn shrimp into baskets, garnish with chopped parsley and a lemon wedge. Serve immediately with remoulade-style dipping sauce on the side.