Popcorn Shrimp

Delightfully crispy and crunchy popcorn shrimp, perfect as an appetizer or main dish, bringing joy around the dinner table.

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Prep Time 20

Cook Time 15

Total Time 35

Servings: 4 servings

Course: Appetizer, Main Course

Cuisine: American, Seafood

Calories: 350

Shrimp and Coating

1 pound small shrimp, peeled and deveined Fresh or frozen, thawed if using frozen.
1.25 cups all-purpose flour For gluten-free options, use a gluten-free flour blend.
2 teaspoons salt Adjust to taste if preferred less salt.
0.5 teaspoon paprika Smoked or regular, try cayenne for a spicy kick.
0.25 teaspoon pepper White or black pepper depending on preference.
0.25 teaspoon garlic powder Fresh minced garlic can also be used.
1 large egg Acts as a binder; substitute with a flax egg for vegan.
0.25 cup milk Almond milk or another non-dairy alternative works.
Vegetable oil for frying Canola or peanut oil are excellent options.
2 teaspoons chopped fresh parsley Adds color and freshness.

Preparation

In a medium bowl, mix together the flour, salt, paprika, pepper, and garlic powder until combined.
Pat the shrimp dry with paper towels. In a large bowl, sprinkle the shrimp with 1/4 cup of the flour mixture and toss to coat.
Heat 3-4 inches of oil in a large deep pot to 375 degrees F.
In a small bowl, whisk together the egg and milk until smooth.

Cooking

Dip each shrimp into the milk mixture, then dredge in the remaining seasoned flour.
Fry 8-10 pieces of shrimp in the hot oil for 2-3 minutes or until golden brown. Drain on paper towels.
Continue the process with the remaining shrimp.
Garnish with chopped parsley and serve immediately.

For extra crunch, add panko breadcrumbs to the flour mixture. Serve with various dipping sauces like cocktail sauce, ranch, or aioli.