Popcorn Shrimp N’ Fries Recipe

Marinate shrimp

Place the 12 pieces of peeled, deveined shrimp in a bowl and pour 1 cup buttermilk over them. Cover and refrigerate for 15–30 minutes. This tenderizes and helps the coating adhere.

Prepare dredge

In a shallow dish combine 1 cup all-purpose flour, 1/4 cup cornstarch, 1 tablespoon paprika, 1 teaspoon garlic powder, 1/2 teaspoon onion powder, 1/4 teaspoon cayenne, 1 teaspoon salt and 1/2 teaspoon black pepper. Mix well.

Prep egg wash

In a second shallow bowl whisk 1 large egg with a tablespoon of water (or a splash of the buttermilk) until smooth.

Heat oil

Pour about 1 cup vegetable oil into a heavy skillet (or heat a deep-fryer) and heat to 350°F (175°C). If using a skillet, use enough oil to give the shrimp room to float (about 1/2–1" depth).

Coat and fry

Remove shrimp from buttermilk, letting excess drip off. Dip each shrimp first into the egg wash, then dredge thoroughly in the flour mixture, pressing to adhere. Shake off excess. Fry shrimp in batches (do not crowd) 2–3 minutes per side until golden brown and internal temp reaches 120–130°F and shrimp are opaque. Use a slotted spoon to transfer to a paper towel–lined plate to drain.

Keep warm

If making multiple batches, keep finished shrimp warm on a wire rack in a low oven (200°F / 95°C) while you fry remaining shrimp.

Prepare potatoes

Cut 2 medium russet potatoes into fries about 1/3"–1/2" thick. Rinse under cold water until water runs clear to remove excess starch, then pat completely dry with paper towels.

Season fries

In a large bowl toss the dried cut potatoes with 2 tablespoons vegetable oil, 1 teaspoon paprika, 1/2 teaspoon garlic powder, 1/2 teaspoon onion powder, 1/4 teaspoon cayenne pepper, 1/4 teaspoon dried oregano, 3/4 teaspoon salt and 1/4 teaspoon black pepper until evenly coated.

Cook fries

For oven method: spread fries in a single layer on a parchment-lined baking sheet and bake at 425°F (220°C) for 20–25 minutes, flipping halfway, until golden and crisp. For skillet method: heat a thin layer of oil in a large skillet over medium-high heat and fry batches, turning occasionally, about 8–10 minutes per batch until crisp. Drain on paper towels.

Keep warm

Transfer fries to a warm plate or oven and sprinkle additional salt to taste if needed.

In a small bowl combine 1/4 cup ketchup, 1 teaspoon prepared horseradish, 1 teaspoon fresh lemon juice, 1/2 teaspoon Worcestershire sauce, 1/4 teaspoon hot sauce (optional) and 1/8 teaspoon salt. Taste and adjust horseradish or hot sauce to preference. Chill until ready to serve.

Arrange cajun fries on a serving plate or basket. Place 12 pieces of hot popcorn shrimp on top or alongside the fries. Add a small bowl of cocktail sauce on the side, garnish with chopped parsley and lemon wedges. Serve immediately.