Popcorn Shrimp Recipe
Make Popcorn Shrimp Recipe in just 45m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Shrimp & Marinade
Breading
Dredge Wet
Frying
Sauce & Garnish
Method
Shrimp & Marinade
- 1
Prepare shrimp
Rinse the shrimp under cold water and pat completely dry with paper towels. If any are larger than bite-size, chop into 1-inch pieces so all are uniformly small.
- 2
Marinate
In a medium bowl whisk together buttermilk, hot sauce, kosher salt, and black pepper. Add the shrimp, stir to coat, cover, and refrigerate for 20–30 minutes (not more than 1 hour). This tenderizes and flavors the shrimp.
Breading
- 3
Mix dry coating
In a shallow bowl or pie plate combine flour, cornstarch, panko, paprika, garlic powder, onion powder, cayenne, baking powder, kosher salt, and black pepper. Stir until evenly distributed. The cornstarch and baking powder help create a light, crispy crust.
- 4
Prepare wet dredge
In a separate shallow bowl whisk the egg with 2 tablespoons cold water until smooth. This will help the dry mix adhere to the shrimp.
Frying
- 5
Heat oil
Pour oil into a heavy-bottomed pot or deep pan to reach about 2 inches deep (approx. 3 cups for a medium pot). Heat over medium-high heat to 350°F (175°C). If you don't have a thermometer, test by dropping a pinch of the dry mix — it should sizzle and rise immediately but not brown within 10 seconds.
- 6
Coat shrimp
Working in small batches (to avoid overcrowding), remove shrimp from buttermilk, letting excess drip back into the bowl. Dip shrimp into the egg wash, letting excess drip off, then transfer to the dry mixture and toss gently to coat all sides. Press lightly so panko and flour adhere. Place coated shrimp on a wire rack while you finish the rest.
- 7
Fry
When oil reaches 350°F/175°C, carefully add 6–8 shrimp (depending on pot size) in a single layer. Fry, turning once if needed, until golden and crisp, about 2–3 minutes total for small shrimp. Use a slotted spoon to remove and transfer to a paper towel–lined tray or a wire rack set over a baking sheet to drain. Repeat with remaining shrimp, keeping finished shrimp warm in a 200°F (95°C) oven if desired.
- 8
Safety note
Maintain oil temperature between 325–350°F (160–175°C). If it drops too low, shrimp will absorb oil and become greasy; if too high, coating will burn before shrimp cooks through.
Sauce & Finish
- 9
Make dipping sauce
While shrimp fry, whisk together mayonnaise, sriracha, lemon juice, and honey in a small bowl until smooth. Taste and adjust heat or sweetness as desired. Fold in chopped parsley if using.
- 10
Serve
Transfer warm popcorn shrimp to a serving platter, sprinkle with a little extra salt if desired, garnish with parsley and lemon wedges, and serve immediately with the spicy mayo on the side for dipping.