Description
This Popcorn Shrimp recipe delivers crispy, golden-brown bite-sized shrimp coated in a flavorful seasoned cornmeal and flour crust. Marinated in buttermilk for tenderness and fried to perfection, this appetizer is perfect for serving with tangy tartar sauce and fresh lemon wedges for a delightful crunch and burst of flavor.
Ingredients
Scale
Shrimp and Marinade
- 1 pound shrimp (medium size, peeled and deveined)
- 1 cup buttermilk
Breading and Seasoning
- 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)
- Lemon wedges (for serving)
- Tartar sauce (for serving)
Instructions
- Prepare the shrimp: If the shrimp are not already peeled and deveined, do so. Use paper towels to pat them dry thoroughly to ensure the breading sticks properly.
- Marinate: Place the shrimp in a bowl and cover them with buttermilk. Let them soak for about 10 minutes to tenderize and add moisture.
- Heat oil: Pour vegetable oil into a deep frying pan or pot to a depth of approximately 2 inches. Heat the oil on medium-high until it reaches 375°F (190°C).
- Mix breading: In a separate bowl, combine the all-purpose flour, cornmeal, paprika, garlic powder, onion powder, cayenne pepper, salt, and pepper. Mix thoroughly to ensure an even seasoning blend.
- Coat shrimp: Remove a few shrimp at a time from the buttermilk, letting excess drip off. Toss them in the flour and cornmeal mixture until completely coated.
- Fry shrimp: Carefully place the coated shrimp into the hot oil without overcrowding the pan to maintain oil temperature. Fry for 2 to 3 minutes, or until the shrimp turn golden brown and crispy.
- Drain: Use a slotted spoon to remove the shrimp from the oil and transfer them onto a plate lined with paper towels to absorb the excess oil.
- Serve: Serve the popcorn shrimp immediately while hot, accompanied by lemon wedges and tartar sauce for dipping.
Notes
- Ensure the oil temperature is maintained at 375°F for optimal crispiness and to avoid greasy shrimp.
- Do not overcrowd the frying pan to prevent the temperature from dropping, which can result in soggy coating.
- Use fresh lemon juice for brighter flavor when serving.
- The marinating step can be extended up to 30 minutes for even more tenderness, but avoid longer to prevent shrimp from becoming mushy.
- Leftover popcorn shrimp can be reheated in an air fryer to retain crispiness.
Nutrition
- Serving Size: 1/4 pound (about 4 ounces) popcorn shrimp
- Calories: 320 kcal
- Sugar: 1 g
- Sodium: 450 mg
- Fat: 18 g
- Saturated Fat: 3 g
- Unsaturated Fat: 13 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 1 g
- Protein: 20 g
- Cholesterol: 150 mg
