Homemade fried popcorn shrimp recipe. An easy keto weeknight dinner idea. You can use your favorite dipping sauce and serve them as an appetizer.
This is one of those simple recipes that I’ve made over and over again. I love shrimp, but if you add the crunchiest and most perfect fried batter ever, it’s a shrimp paradise.
How to make popcorn shrimp?
The most important thing in this recipe is to get the batter consistency right. Don’t worry, because today I will spill all my secrets to get this crispy outside.
The first thing is to use milk with beaten egg. This way you’ll get more moisture inside your shrimp and an even crust.
To get a great crunch I like to double coat my shrimps with spiced flour. I mix oregano, garlic powder, paprika, cayenne pepper, and flour to make the batter.
So first I coat the seasoned shrimps with flour, then dip in the mixture of egg and milk, and finally, flour coat again.
This first coat with flour will ensure that the crust sticks to the shrimps during the frying process. So, don’t overlook this step or you’ll end up with naked shrimps after frying.
Batter recipe:
Wet:
- 1 egg
- ¼ cup milk
Dry:
- 1 cup flour
- 2 tbsp paprika
- 1 tbsp oregano
- 1 tbsp garlic powder
- 1 tsp cayenne pepper
What’s a good dish for popcorn shrimp?
You can use it to make crispy shrimp tacos. The classic way is to serve them with plain rice, like Hawaiian shrimps.
Another option is to serve it with some dip sauce — like garlic cilantro sauce — and an appetizer.
Popcorn Shrimp
Ingredients
- 450 gr medium size shrimps (1 lb)
- 1 egg
- ¼ cup milk
- 1 cup flour
- 2 tbsp paprika
- 1 tbsp oregano
- 1 tbsp garlic powder
- 1 tsp cayenne pepper
- Salt and pepper to taste
- Vegetable oil to fry
Instructions
- Peel, clean and devein the shrimps. Season them with salt and pepper. Using a paper towel dry them the best you can.
- In a bowl, mix the milk and the beaten egg. Whisk to combine.
- In another bowl mix the flour, paprika, oregano, garlic powder, and cayenne pepper. Whisk to combine.
- Cover the shrimps with the seasoned flour, then dip them in the milk and egg mixture and cover them in flour once more. This way, you double coat the shrimps.
- Fry the shrimps until they are golden and crispy. Use a paper towel or a rack to remove excess oil and serve.
I’m Maria and I love cooking—and mostly EATING—food from all around the world. I’ve been sharing my abuela’s secret Latin-American recipes for the last 7 years with the world on this blog. I’ve been a full-time food blogger for many years and I’m always trying new delicious meals that don’t require a culinary degree or a Michelin-star chef. I also love traveling, cats, and knitting.
I love crispy a lot and whenever we have to go with our family to any restaurants the first thing that we always order is crispy but it’s great to come across this post of yours as now I will be able to try making it at home. Thank you so much for sharing this artcle.