Popcorn Shrimp & Fries Recipe
Chicken Fried Popcorn Shrimp, served with Old Bay Fries and a choice of sauce.
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Ingredients
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Popcorn Shrimp
Old Bay Fries
Sauces (choose or serve three)
Method
Popcorn Shrimp
Marinate shrimp
Place the cleaned shrimp in a bowl. Add buttermilk and hot sauce (if using). Stir to coat, cover, and refrigerate for 15–30 minutes. This tenderizes and flavors the shrimp.
Prepare dredges
In a shallow bowl or plate combine the flour, cornstarch, baking powder, garlic powder, onion powder, paprika, Cajun seasoning (or Old Bay), salt, and black pepper. In a second shallow bowl whisk the eggs until smooth. Place the panko breadcrumbs in a third bowl. Set up an assembly line: dredge flour mix → egg → panko for frying.
Coat shrimp
Remove shrimp from buttermilk, letting excess drip off. Toss a few shrimp at a time in the seasoned flour, shaking off excess, then dip into the beaten eggs, and finally press into the panko to thoroughly coat. Place coated shrimp on a tray and repeat until all are coated.
Fry shrimp
Heat about 1" of vegetable oil in a heavy skillet or pot to 350°F (175°C). Fry shrimp in small batches (to avoid crowding) for 1.5–2.5 minutes, until golden brown and cooked through. Use a slotted spoon to transfer shrimp to a paper towel-lined tray; season lightly with a pinch of salt while hot. Keep warm in a low oven (200°F / 95°C) if needed while finishing batches.
Old Bay Fries
Prep potatoes
Wash and peel the potatoes if desired. Cut into 1/3"–1/2" fries. Soak cut fries in cold water for 15–30 minutes to remove excess starch, which yields crisper fries. Drain and pat completely dry with kitchen towels.
Cook fries
Option A — Oven: Toss dried fries with 2 tbsp vegetable oil and spread in a single layer on a baking sheet. Bake at 425°F (220°C) for 25–30 minutes, flipping halfway, until golden and crisp. Option B — Fry: Heat oil in a deep pot to 325°F (160°C) and blanch fries 4–5 minutes until soft but not colored; remove and drain. Increase oil to 375°F (190°C) and fry fries again 1–2 minutes until golden and crisp. Drain on paper towels.
Season fries
While fries are still hot, toss them in a large bowl with Old Bay seasoning, 1/2 tsp salt, and chopped parsley if using. Serve immediately.
Sauces & Assembly
Prepare sauces
If making spicy mayo, mix 1/2 cup mayonnaise with sriracha to taste (about 1–2 tsp). For tartar sauce, use store-bought or mix 1/2 cup mayonnaise with 1 tbsp chopped pickles, 1 tsp lemon juice, and 1 tsp chopped capers if desired. Place sauces in small ramekins.