Popcorn Shrimp Recipe

1. Prep the shrimp

Pat the shrimp dry with paper towels, then place them in a bowl sized to hold them in a single layer or shallow pile.

2. In a separate bowl, whisk together the buttermilk, hot sauce, salt, and black pepper until combined. Pour the marinade over the shrimp, stirring gently to coat all pieces. Cover and refrigerate for 20–30 minutes (or up to 2 hours). Marinating tenderizes and helps the coating adhere.

3. Make the dry mix

In a shallow wide dish or rimmed baking sheet, combine the flour, cornstarch, panko breadcrumbs, paprika, garlic powder, onion powder, cayenne, black pepper, and salt. Whisk or stir until evenly blended and break up any panko clumps. Set aside.

4. Make the egg wash

In a medium bowl, whisk the egg and milk until smooth. This will help the dry coating adhere to the shrimp.

5. Heat the oil

Pour oil into a deep skillet or medium saucepan to a depth of about 1 to 1.5 inches (roughly 1 cup for a 10-inch pan). Attach a thermometer if available and heat to 350°F (175°C). If you don't have a thermometer, heat over medium-high until a small piece of bread sizzles and browns in about 60–90 seconds.

6. Remove shrimp from the marinade a few at a time, allowing excess buttermilk to drip off. Working in batches to avoid overcrowding (about 4–6 shrimp per batch depending on pan size), dredge each shrimp first in the dry mix, then dip into the egg wash, and then return to the dry mix for a final coating. Press coating gently so it adheres but don't compact it tightly — a light, airy crust creates the best 'popcorn' texture.

7. Carefully lower coated shrimp into the hot oil, spacing them so oil can circulate. Fry for 1.5–2.5 minutes, turning once if needed, until golden brown and cooked through. Shrimp cook quickly — internal temperature should be 120–130°F and flesh opaque. Remove with a slotted spoon or spider and transfer to a paper-towel-lined tray. Keep cooked shrimp warm in a 200°F (95°C) oven on a baking sheet while finishing remaining batches.

8. If the coating begins to darken too quickly, reduce heat slightly. If oil temperature drops too much when adding shrimp, allow it to return to 350°F before the next batch for even, crisp results.

9. When all shrimp are cooked, sprinkle with a little extra salt to taste and garnish with chopped parsley. Serve immediately with lemon wedges and the optional dipping sauce.

10. While shrimp are marinating or frying, whisk together the mayonnaise, sour cream (or yogurt), lemon juice, hot sauce, salt, and pepper in a small bowl until smooth. Taste and adjust seasoning. Chill until ready to serve.