Description
This Crispy Popcorn Shrimp recipe features medium shrimp marinated in buttermilk for tenderness, then coated with a flavorful blend of flour, cornmeal, and spices before being deep-fried to golden perfection. Perfect as a snack or appetizer, it’s served with zesty lemon wedges and creamy tartar sauce for dipping.
Ingredients
Scale
Shrimp and Marinade
- 1 pound medium shrimp, peeled and deveined
- 1 cup buttermilk
Breading
- 1 cup all-purpose flour
- ½ cup cornmeal
- 1 teaspoon paprika
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ¼ teaspoon cayenne pepper
- Salt and pepper, to taste
For Frying and Serving
- Vegetable oil, for frying (about 2 inches deep)
- Lemon wedges, for serving
- Tartar sauce, for serving
Instructions
- Marinate the Shrimp: In a bowl, combine the peeled and deveined shrimp with 1 cup of buttermilk. Let the shrimp soak for at least 30 minutes to tenderize and infuse moisture.
- Prepare the Breading: In a separate large bowl, mix together the all-purpose flour, cornmeal, paprika, garlic powder, onion powder, cayenne pepper, and a pinch of salt and pepper to create a well-seasoned coating.
- Heat the Oil: Pour vegetable oil into a deep heavy skillet or fryer to about 2 inches depth. Heat the oil over medium-high heat until it reaches 350°F (175°C) to ensure proper frying temperature.
- Dredge the Shrimp: Remove shrimp from the buttermilk, allowing excess to drip off. Toss shrimp in the seasoned breading mixture until fully coated.
- Fry the Shrimp: Carefully add the breaded shrimp in batches to the hot oil. Fry for 2 to 3 minutes or until golden brown and crispy, making sure not to overcrowd the pan to maintain oil temperature.
- Drain the Shrimp: Using a slotted spoon, transfer the fried shrimp onto a paper towel-lined plate to drain excess oil.
- Serve: Serve the crispy popcorn shrimp immediately with fresh lemon wedges and tartar sauce for dipping.
Notes
- For extra crunch, double dredge the shrimp by dipping back into buttermilk and breading again before frying.
- If you don’t have buttermilk, mix 1 cup milk with 1 tablespoon vinegar or lemon juice and let it sit for 5 minutes.
- Ensure oil temperature stays consistent for even cooking and crispy texture.
- Can also be made using jumbo shrimp but adjust frying time accordingly.
- Leftovers can be reheated in an oven or air fryer to retain crispiness.
Keywords: popcorn shrimp, crispy shrimp, fried shrimp, appetizer, seafood snack, buttermilk shrimp