Popcorn Shrimp Recipe
Fried shrimp served with cocktail aioli and topped with herb oil
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.
For the Popcorn Shrimp
For the Cocktail Aioli
For the Herb Oil
Method
For the Popcorn Shrimp
- 1
Prepare the Shrimp
In a mixing bowl, combine the flour, cornstarch, baking powder, salt, black pepper, paprika, and garlic powder. Whisk together to remove any lumps.
- 2
Coat the Shrimp
In another bowl, mix the beaten egg with buttermilk. Dip each shrimp in the egg mixture, then dredge in the flour mixture until well coated.
- 3
Heat the Oil
In a deep skillet or fryer, heat the vegetable oil over medium-high heat until it reaches 350°F (175°C).
- 4
Fry the Shrimp
Carefully add the coated shrimp to the hot oil in batches to avoid overcrowding. Fry for 2-3 minutes or until golden brown, turning occasionally.
- 5
Drain the Shrimp
Using a slotted spoon, remove the shrimp from the oil and place them on a paper towel-lined plate to drain excess oil.
For the Cocktail Aioli
- 6
Mix the Ingredients
In a bowl, combine mayonnaise, ketchup, horseradish, lemon juice, Worcestershire sauce, and salt. Stir until smooth and well blended.
- 7
Chill the Aioli
Cover the bowl with plastic wrap and refrigerate for at least 30 minutes to allow flavors to meld.
For the Herb Oil
- 8
Combine the Ingredients
In a small bowl, mix together chopped parsley, chives, olive oil, and salt until well combined.
- 9
Set Aside
Let the herb oil sit for at least 10 minutes to enhance the flavors before using.