Fried Popcorn Shrimp Recipe
Make Fried Popcorn Shrimp Recipe in just 50m. Get the full recipe with step-by-step instructions at pekinthechef.com.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Shrimp and Marinade
Breading
Dredge & Frying Station
Sauce & Garnish
Method
Shrimp and Marinade
- 1
Prep shrimp
If not already done, peel and devein the shrimp; leave tails on or remove according to preference. Pat shrimp dry with paper towels to remove excess moisture.
- 2
Marinate
In a medium bowl, whisk together buttermilk, hot sauce, 1 tsp kosher salt, and 1 tsp black pepper. Add shrimp, stir to coat, cover, and refrigerate for 20–30 minutes (up to 1 hour). This tenderizes and flavors the shrimp and helps the breading adhere.
Breading
- 3
Mix dry breading
In a shallow wide bowl or baking dish, combine all-purpose flour, cornstarch, panko breadcrumbs, paprika, garlic powder, onion powder, cayenne, baking powder, 1.5 tsp kosher salt, and 1/2 tsp black pepper. Stir until evenly distributed.
- 4
Set up dredging station
In a second shallow bowl, whisk the eggs with 1/2 cup milk to make an egg wash. Have the marinated shrimp, egg wash, and dry breading arranged in order for efficient dredging.
Dredge & Frying
- 5
Heat oil
In a heavy skillet or Dutch oven, pour enough vegetable oil so the shrimp will float partly when fried (about 1 to 2 cups depending on pan). Heat over medium-high until the oil reaches 350°F (175°C) on a thermometer. If you don't have a thermometer, test by dropping a pinch of flour—if it sizzles and browns slowly, oil is ready.
- 6
Dredge shrimp
Remove shrimp from buttermilk, letting excess drip back into bowl. One by one, dip shrimp into the egg wash, letting excess drip, then press into the dry breading to coat thoroughly. Place coated shrimp on a wire rack or tray while you finish breading the rest. For extra crispness, double-dip: dip coated shrimp back into egg wash and again into breadcrumbs.
- 7
Fry in batches
Working in small batches (do not crowd the pan), gently lower 6–8 shrimp into the hot oil. Fry for about 1.5–2.5 minutes, turning once if needed, until breading is golden brown and shrimp are opaque and firm. Smaller shrimp will cook faster. Use a slotted spoon or spider to transfer fried shrimp to a plate lined with paper towels or a wire rack set over a baking sheet to drain. Maintain oil temperature at about 325–350°F by adjusting heat between batches.
- 8
Keep warm
If making multiple batches, keep finished shrimp warm in a single layer on a baking sheet in a 200°F (95°C) oven while remaining batches fry.
Sauce & Garnish
- 9
Make dipping sauce
While shrimp are frying or after finishing, whisk together mayonnaise, ketchup, lemon juice, and 1/2 tsp hot sauce in a small bowl until smooth. Taste and adjust seasoning—add a pinch of salt or more hot sauce if desired.
- 10
Serve
Transfer fried popcorn shrimp to a serving platter. Sprinkle with chopped fresh parsley if using and serve with lemon wedges and the dipping sauce. Recommend serving immediately while hot and crispy.