Fried Popcorn Shrimp
Crispy, golden, and irresistibly bite-sized, Fried Popcorn Shrimp is the ultimate crowd-pleaser that’s perfect for parties, appetizers, or a fun family dinner. Succulent shrimp are marinated in tangy buttermilk, then coated in a flavorful mixture of flour, cornmeal, and a medley of spices like Old Bay, garlic powder, and cayenne for a delightful kick. Fried to perfection in hot oil, each piece boasts a satisfying crunch and juicy, tender interior. Served with a squeeze of fresh lemon and creamy tartar sauce for dipping, this dish is a timeless seafood classic that's surprisingly easy to make in just 35 minutes. Treat yourself to this crispy shrimp masterpiece—perfect for your next gathering or a weeknight indulgence! Keywords: popcorn shrimp recipe, fried shrimp, crispy shrimp, seafood appetizer, buttermilk shrimp.
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Recipe Information
Ingredients
- 1 pound Shrimp, small (peeled and deveined)
- 1 cup Buttermilk
- 1 cup All-purpose flour
- 0.5 cup Cornmeal
- 2 teaspoons Old Bay seasoning
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 0.5 teaspoon Garlic powder
- 0.25 teaspoon Cayenne pepper
- 4 cups Vegetable oil
- 1 whole (optional, for serving) Lemon wedges
- 0.5 cup (optional, for dipping) Tartar sauce
Instructions
Pour the buttermilk into a medium-sized bowl. Add the shrimp and ensure they are fully submerged. Let them soak while you prepare the coating, about 10-15 minutes.
In another bowl, combine the flour, cornmeal, Old Bay seasoning, salt, black pepper, garlic powder, and cayenne pepper. Mix well to ensure the spices are evenly distributed.
Heat the vegetable oil in a large, heavy-bottomed pot or deep fryer over medium-high heat. The oil should reach a temperature of 350°F (175°C) before you start frying.
Remove the shrimp from the buttermilk, allowing excess to drip off, and place them into the flour mixture. Toss to coat evenly.
Once the oil is hot, carefully add the coated shrimp in small batches to avoid overcrowding the pot. Fry for 2-3 minutes, or until golden brown and crispy. Stir occasionally to ensure even cooking.
Use a slotted spoon to remove the cooked shrimp from the oil and transfer them to a paper towel-lined plate to drain excess oil.
Repeat the frying process with the remaining shrimp.
Serve the fried popcorn shrimp hot with lemon wedges and tartar sauce on the side for dipping.
Nutrition Facts
Calories |
8847 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 873.1 g | 1119% | |
| Saturated Fat | 129.6 g | 648% | |
| Polyunsaturated Fat | 548.2 g | ||
| Cholesterol | 920 mg | 307% | |
| Sodium | 4625 mg | 201% | |
| Total Carbohydrate | 209.3 g | 76% | |
| Dietary Fiber | 14.4 g | 51% | |
| Total Sugars | 20.3 g | ||
| Protein | 137.7 g | 275% | |
| Vitamin D | 3.2 mcg | 16% | |
| Calcium | 539 mg | 41% | |
| Iron | 11.7 mg | 65% | |
| Potassium | 1995 mg | 42% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
