Popcorn Shrimp Recipe

Marinate shrimp

Rinse and pat the shrimp dry with paper towels. Place shrimp in a bowl or zip-top bag. Add buttermilk, 1 tsp hot sauce, 1 tsp kosher salt, and 1/2 tsp black pepper; toss to coat. Refrigerate and marinate at least 20 minutes and up to 2 hours. This tenderizes and flavors the shrimp.

Prepare dry mixes

In a shallow wide bowl or rimmed plate combine the all-purpose flour, cornstarch, garlic powder, onion powder, smoked paprika, cayenne, white pepper and 1 tsp kosher salt; mix well. In a second shallow bowl combine panko breadcrumbs and fine cornmeal; mix and set aside. These two bowls will be used for a double-dredge for extra crunch.

Egg wash

In a third shallow bowl whisk together 2 large eggs and 2 tablespoons water until smooth. Remove shrimp from the marinade, letting excess drip off, and set on a plate. Heat 3 to 4 cups neutral oil in a deep skillet or Dutch oven to 350°F (175°C) over medium-high heat. If you don't have a thermometer, oil is ready when a small piece of bread sizzles and browns in about 60 seconds.

Dredge shrimp

Working in batches of about 6–8 shrimp to avoid overcrowding, dredge each shrimp first in the seasoned flour mixture, shaking off excess, then dip into the egg wash, then press into the panko-cornmeal mixture to coat completely. For an extra-crisp finish you can return the coated shrimp briefly to the flour then back into panko, but one pass is sufficient.

Fry

Carefully lower a single layer of coated shrimp into the hot oil with a slotted spoon or spider. Fry, turning occasionally, until golden brown and cooked through, about 2 to 3 minutes depending on shrimp size. Remove with a slotted spoon to a wire rack set over a baking sheet or paper towels to drain. Keep cooked shrimp warm in a 200°F (95°C) oven while you finish remaining batches. Monitor oil temperature and adjust heat to maintain 340–360°F (170–180°C).

Finish

When all shrimp are fried, let them rest 1–2 minutes so coating crisps. Sprinkle with the chopped parsley and a light pinch of salt while hot, then transfer to a serving platter with lemon wedges.

While shrimp marinate or fry, whisk together 1/2 cup mayonnaise, 1 tsp mustard, 1 tsp ketchup, 1/2 tsp Worcestershire, 1/2 tsp prepared horseradish, 1 tablespoon lemon juice, 1/2 tsp hot sauce, 1/2 tsp paprika, 1/4 tsp salt and 1/4 tsp black pepper in a small bowl. Taste and adjust heat or acidity to preference. Chill until ready to serve.

Serve the popcorn shrimp immediately with the remoulade dipping sauce and lemon wedges. Squeeze lemon over shrimp just before eating for brightness. Leftovers can be reheated in a 375°F (190°C) oven for 6–8 minutes to regain crispness.