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.
