Popcorn Shrimp Recipe

Prepare shrimp

Pat shrimp dry with paper towels. Place in a bowl and toss with 1/2 tsp salt, 1/4 tsp black pepper and 1 tablespoon lemon juice. Let sit while you prepare the breading (5–10 minutes).

Mix dry ingredients

In a shallow bowl combine 3/4 cup all-purpose flour and 1/4 cup cornstarch. In a second shallow bowl whisk together 1 cup bread crumbs, 1 tsp paprika, 1/2 tsp garlic powder, 1/4 tsp cayenne, 1/2 tsp salt and 1/4 tsp black pepper. Arrange the bowls in a line for efficient dredging.

Make wet mixture

In a third bowl beat 1 large egg with 1/2 cup milk and 1 tsp hot sauce (if using) until smooth. This creates a thin batter that helps crumbs adhere.

Bread the shrimp

Working in small batches (about 10–12 shrimp), dredge each shrimp first in the flour-cornstarch mix, shaking off excess; then dip into the egg-milk mixture; finally press into the breadcrumb mixture to coat evenly. Place breaded shrimp on a tray in a single layer.

Heat oil

Pour about 2 cups neutral oil into a heavy skillet (cast iron or stainless) or a deep pot. Heat over medium-high until oil reaches 350°F (175°C) — if you don't have a thermometer, test by dropping one breadcrumb: it should sizzle and brown in about 30–40 seconds.

Fry shrimp

Carefully add breaded shrimp to the hot oil in a single layer without overcrowding. Fry 2–3 minutes, turning once, until golden brown and cooked through (shrimp will turn pink and opaque). Remove with a slotted spoon to a paper towel–lined plate to drain. Repeat with remaining shrimp. Maintain oil temperature around 325–350°F by adjusting heat between batches.

Season and serve

While still warm, sprinkle the shrimp with a little extra salt if desired and scatter chopped parsley over the top. Serve immediately with lemon wedges and your choice of tartar sauce or spicy mayo for dipping.