Popcorn Shrimp Recipe
Make Popcorn Shrimp Recipe in just 40m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Shrimp & Marinade
Breading
Wet Breading Station
Frying
Finishing & Sauce (optional)
Method
Shrimp & Marinade
- 1
Prepare shrimp
Pat the shrimp dry with paper towels. If shrimp are large, cut into bite-size pieces roughly 1 inch; for small shrimp, leave whole. Transfer shrimp to a medium bowl.
- 2
Marinate
Combine buttermilk, hot sauce, 1 tsp kosher salt, and 1 tsp black pepper in the bowl with shrimp. Stir to coat, cover, and refrigerate for 15–30 minutes. This tenderizes and flavors the shrimp and helps the coating adhere.
Breading
- 3
Mix dry ingredients
In a shallow wide bowl or rimmed plate, whisk together flour, cornstarch, panko, Parmesan (if using), smoked paprika, garlic powder, onion powder, cayenne, 3/4 tsp kosher salt, and 1/2 tsp black pepper until evenly combined.
- 4
Set up wet station
In a second shallow bowl whisk the egg with 2 tablespoons milk until smooth. This will be used to help the dry mixture adhere.
Frying
- 5
Heat oil
Pour oil into a heavy-bottomed skillet or Dutch oven to a depth of 1 to 1 1/2 inches (about 1 1/2–2 cups depending on pan). Heat over medium-high until oil reaches 350°F (175°C) on a thermometer. If you don't have a thermometer, test with a small pinch of flour — it should sizzle and brown within about 30 seconds.
- 6
Bread the shrimp
Working in small batches (6–8 shrimp at a time to avoid crowding), remove shrimp from the buttermilk, letting excess drip off. Dredge each shrimp first in the flour mixture, then dip briefly in the egg wash, then return to the flour mixture for a final coating, pressing gently so the crumbs adhere. Place breaded shrimp on a wire rack or baking sheet while you finish the rest.
- 7
Fry
Carefully lower a few breaded shrimp into the hot oil using tongs or a spider, taking care not to overcrowd (overcrowding drops oil temperature). Fry 1 1/2–2 1/2 minutes, turning once, until golden brown and crisp. Larger pieces may take up to 3 minutes. Internal shrimp temperature should be 145°F and flesh opaque and firm.
- 8
Drain
Using a slotted spoon, transfer fried shrimp to a paper towel-lined plate or a wire rack set over a baking sheet to drain. Lightly season with a pinch of salt while still hot. Keep cooked shrimp warm in a 200°F (95°C) oven on the rack while you finish remaining batches.
Finishing & Sauce
- 9
Serve
Transfer popcorn shrimp to a serving bowl or platter. Sprinkle with chopped parsley and serve immediately with lemon wedges and remoulade or spicy mayo for dipping.
- 10
Make-ahead and reheating (optional)
If making ahead, fry shrimp until golden but slightly underdone by 10–15 seconds, cool on a rack, then freeze in a single layer on a sheet tray. Reheat from frozen in a 400°F oven for 8–10 minutes until hot and crisp. Avoid microwaving to keep crispness.