Popcorn Shrimp

Oh honey, if you’re looking for a quick and tasty snack that’ll remind you of warm summer nights and good ol’ Southern comfort food, this popcorn shrimp recipe is just the thing! It’s crispy, golden, and so easy to make at home. Let’s get started!

Ingredients

Here’s what you’ll need to whip up a batch of these golden bites of joy:

• 1 lb shrimp (about 455 g), deveined, peeled, and tails off
• 1 cup all-purpose flour (125 g)
• 1 egg (large)
• 3 tablespoons milk
• 1 teaspoon black pepper
• 1 teaspoon salt (or to taste)
• ½ teaspoon paprika (optional, for a little color)
• ½ teaspoon garlic powder (optional, for a bit of flavor)
• 1 cup breadcrumbs (Panko is great for extra crunch)
• Oil for frying (vegetable or canola oil works fine)
• Lemon wedges, for serving
• Your favorite dipping sauce (like ranch, tartar sauce, or spicy mayo)

Directions

1. Prep the Shrimp
   First, make sure your shrimp are all cleaned, deveined, and the tails are removed. Give them a little rinse under cold water, then pat them dry with some paper towels. You want them nice and dry so the coating sticks.
2. Get the Breading Station Ready
   In one shallow bowl, whisk together the egg and milk – that’s your wet mix.
   In another bowl, mix the flour, black pepper, salt, paprika, and garlic powder.
   And in a third bowl, pour in the breadcrumbs.
3. Coat the Shrimp
   One at a time, take a shrimp and dredge it in the flour mixture. Shake off the excess, then dip it into the egg mixture, making sure it’s well coated. Finally, toss it into the breadcrumbs and coat it well.
   Pro tip: Use one hand for the wet ingredients and the other for the dry so you don’t end up breading your fingers too!
4. Heat the Oil
   Pour about 2-3 inches of oil into a deep pan or pot. Heat it to 350°F (175°C).
   If you don’t have a thermometer, drop in a little piece of bread – if it sizzles and starts to brown in about 30 seconds, you’re good to go.
5. Fry the Shrimp
   Working in batches, fry the shrimp for about 2-3 minutes, until golden brown and crispy. Don’t overcrowd the pan, or the oil temperature will drop, and they won’t crisp up as nicely.
   Use a slotted spoon to transfer the shrimp to a plate lined with paper towels to drain excess oil.
6. Serve It Up!
   While they’re still warm, give them a little sprinkle of salt. Serve with lemon wedges and your favorite dipping sauce – oh my, that’s good eatin’ right there!