Popcorn Shrimp Recipe

Prep the shrimp

Pat shrimp dry with paper towels. If any shrimp are large, cut into 2–3 bite-sized pieces so the shrimp are roughly uniform in size (about 1 inch). Keep chilled while you prepare the batter and oil.

Make the dry mix

In a shallow bowl or wide plate, whisk together the all-purpose flour, cornstarch, baking powder, smoked paprika, garlic powder, onion powder, cayenne pepper, salt, and black pepper until evenly combined.

Make the wet mix

In a separate bowl, whisk buttermilk and the egg together until smooth.

Heat the oil

Pour about 1 to 1 1/2 cups vegetable oil into a heavy-bottomed saucepan or deep fryer (oil should be about 2 inches deep). Heat over medium-high heat until the oil reaches 350°F (175°C). If you don't have a thermometer, test with a small pinch of the flour mix — it should sizzle and rise immediately but not burn.

Dredge and coat

Working in small batches (about 8–10 pieces), toss shrimp in the dry flour mixture to lightly coat, then dip into the buttermilk-egg mixture, allowing excess to drip off. Return shrimp to the dry mix and give a final light coating. Shake off excess flour so coating is thin and crisp rather than heavy and doughy.

Fry

Carefully add a single layer of coated shrimp to the hot oil, not overcrowding the pan. Fry for 1.5–2 minutes, turning once, until golden and crisp. Small shrimp cook quickly — total fry time should be 1½–3 minutes depending on size. Use a slotted spoon or spider to remove shrimp and drain on a wire rack set over a baking sheet or on paper towels. Repeat with remaining shrimp and allow oil to return to temperature between batches.

Season and finish

While still hot, sprinkle shrimp lightly with a pinch of salt and chopped parsley, if using. Serve immediately with lemon wedges and the tomato-chipotle dipping sauce.

Combine mayonnaise, Greek yogurt, chopped chipotle in adobo, tomato paste, honey, lime juice, smoked paprika, minced garlic, salt, and black pepper in a small bowl.

Whisk until smooth. If the sauce is too thick for dipping, whisk in warm water, 1 teaspoon at a time, until you reach desired consistency.

Taste and adjust seasoning: add more chipotle for heat, more honey for sweetness, or more lime for brightness. Chill at least 15 minutes to allow flavors to meld. Serve chilled or at room temperature alongside popcorn shrimp.