Popcorn Shrimp Basket Recipe

Prep shrimp

Rinse shrimp under cold water and pat dry with paper towels. If using larger shrimp, cut into bite-sized pieces (about 1-inch). Place shrimp in a bowl and stir in 3 tbsp buttermilk; let rest while you prepare the dry mix (5–10 minutes).

Make dry mix

In a shallow bowl or rimmed plate, whisk together 1 cup all-purpose flour, 3 tbsp cornstarch, 2 tbsp fine cornmeal, 2 tsp Cajun seasoning, 1 tsp smoked paprika, 1 tsp garlic powder, 1 tsp onion powder, 1 tsp fine salt, and 1 tsp black pepper until evenly combined.

Wet batter

In a separate shallow bowl, beat 1 large egg with 3 tbsp milk until blended. This will act as the wet binder between shrimp and dry coating.

Coat shrimp

Working in small batches of about 6–8 shrimp, dredge each piece first in the dry flour mixture, then dip into the egg/milk mixture, then back into the dry mix for a double-coated, crisp popcorn texture. Press the dry mix onto the shrimp to ensure an even coating. Place coated shrimp on a wire rack and let rest 5 minutes to set the coating.

While shrimp rest, make the remoulade. In a bowl combine 1 cup mayonnaise, 1 tsp Dijon mustard, 1 tsp Creole or whole-grain mustard, 1 tsp hot sauce, 1 tsp prepared horseradish, 1 tbsp fresh lemon juice, 1 tsp Worcestershire sauce, 1 tsp smoked paprika, 1 tsp cayenne pepper, 1 tbsp finely chopped capers (optional), and 1 tbsp finely chopped fresh parsley. Season with 1 tsp salt and 1 tsp black pepper. Whisk until smooth and taste; adjust heat with extra hot sauce or cayenne and acidity with more lemon juice. Refrigerate until ready to serve.

Heat oil

Pour about 4–6 cups vegetable oil into a heavy-bottomed pot or deep fryer, leaving at least 3 inches headspace. Heat oil to 350°F (175°C). If you don't have a thermometer, test by dropping a small pinch of the flour mix into oil — it should sizzle and rise immediately without browning too quickly.

Fry shrimp

Fry the coated shrimp in batches (do not overcrowd) for 1.5–2.5 minutes per batch, or until golden brown and crisp. Stir gently with a slotted spoon or wire skimmer to keep pieces separate. Maintain oil temperature between 340–360°F (170–182°C) for consistent results.

Drain

Using a slotted spoon, transfer fried shrimp to a paper-towel-lined baking sheet or wire rack set over a tray. Immediately season lightly with kosher salt to taste while still hot. Keep cooked batches warm in a 200°F (95°C) oven if making multiple batches.

Serve

Arrange popcorn shrimp in a basket or shallow bowl, garnish with chopped parsley, and serve with lemon wedges and the spicy remoulade on the side for dipping. Recommend serving immediately for best crispness.