Popcorn Shrimp

How to Make Popcorn Shrimp

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1. Pat the shrimp thoroughly dry with kitchen paper.

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2. Mix the flour with the paprika, garlic powder, cayenne and salt in a shallow dish. Beat the eggs with the milk in a second dish, and put the panko in a third.

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3. Toss the shrimp in the flour until coated, shake off the excess, dip them into the egg, then press them into the panko until they are evenly covered. Set on a tray.

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4. Heat the oil in a deep, heavy pan to 180°C / 355°F, and line a plate with kitchen paper.

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5. Deep-fry the shrimp in 3 or 4 batches for 1.5 to 2 minutes each, until deep golden brown and crisp.

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6. Lift out with a slotted spoon onto the paper, sprinkle with a pinch of salt, and serve at once with the sauce and lemon wedges.

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Tips for Making Popcorn Shrimp

• Dry the shrimp very well before coating them. Damp shrimp make the flour go gluey, and the crumbs slide off in the fryer.
• Do not fry them for more than 2 minutes. Small shrimp overcook very quickly, and they turn rubbery and tough.
• Fry in batches and keep the oil at 180°C. Crowding lowers the temperature and makes the coating greasy.

Common Substitutions & Variations

• Panko gives the crunchiest crust here, but ordinary dried breadcrumbs will still fry crisp if that's what's in the cupboard.

What to Serve with Popcorn Shrimp

• Cocktail sauce
• French fries
• Coleslaw

Storing & Reheating Popcorn Shrimp

Best eaten immediately. The uncooked, breaded shrimp keep on a tray in the fridge for up to 4 hours, or freeze for up to 1 month and fry from frozen for 1 minute longer.

Popcorn Shrimp FAQ: Common Questions

Popcorn Shrimp Nutrition

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.