Popcorn Shrimp Recipe

Prepare shrimp

Pat shrimp dry with paper towels. Place shrimp in a medium bowl.

Whisk together buttermilk, hot sauce, 1 tsp kosher salt, and 1 tsp black pepper in a bowl. Pour over shrimp, cover, and refrigerate for 20–30 minutes (or up to 2 hours) to tenderize and flavor.

While shrimp marinates, combine all dry breading ingredients — flour, cornstarch, breadcrumbs, smoked paprika, garlic powder, onion powder, cayenne, dried oregano, 0.5 tsp black pepper, and 1 tsp kosher salt — in a shallow wide bowl or rimmed baking sheet; whisk to evenly distribute spices.

Set up a breading station: one bowl with the seasoned dry mix, one bowl with the egg wash (beat 2 eggs with 2 tbsp milk or water). Place a wire rack on a sheet pan for holding breaded shrimp before frying.

Remove shrimp from marinade in small batches (do not shake off all the buttermilk — a thin coating helps adhesion). Dredge each shrimp first in the dry flour mixture, then dip into the egg wash, then return to the dry mix for a final coating. Press gently so the crumbs adhere. Place coated shrimp on the wire rack and repeat until all shrimp are breaded.

If making ahead, keep the breaded shrimp uncovered in the refrigerator for 10–15 minutes to help the coating set; otherwise proceed directly to frying.

Pour oil into a deep heavy pot or Dutch oven to a depth of about 2–3 inches (roughly 3–4 cups). Attach a thermometer and heat oil to 350°F (175°C). If you don’t have a thermometer, test with one breaded piece: it should sizzle immediately and brown in about 90 seconds.

Working in small batches (to avoid overcrowding and temperature drop), carefully add 8–12 shrimp to the hot oil. Fry, stirring gently, until golden brown and cooked through, about 1.5–2 minutes per batch depending on shrimp size. Internal shrimp temperature should reach 120–130°F; shrimp will be opaque and slightly firm.

Using a slotted spoon or spider, transfer fried shrimp to a paper towel–lined tray or cooling rack set over a sheet pan to drain. Lightly season with a pinch of salt immediately after frying. Repeat with remaining shrimp. Keep cooked shrimp warm in a low oven (200°F / 95°C) on the rack if desired.

When all shrimp are cooked, transfer to a serving basket or large platter. Garnish with chopped parsley and serve immediately with lemon wedges and tartar sauce or spicy mayo on the side.

Optional: For extra crispness, toss the shrimp gently just before serving to re-fluff the coating.