Popcorn Shrimp Recipe

Name: Popcorn Shrimp Recipe
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Cuisine: American
Ingredients: 1 quart vegetable oil, for frying; 1 cup all-purpose flour; 1 egg; 1/2 cup milk; 1 cup dry breadcrumbs; 1 1/4 teaspoons salt; 1/2 teaspoon dried basil; 1/2 teaspoon dried parsley; 1/8 teaspoon garlic powder; 1/8 teaspoon onion powder; 24 uncooked small shrimp, peeled and deveined

Crispy, golden, and so easy to love—this Popcorn Shrimp recipe is the kind of dish you’ll want to make again and again. Perfectly crunchy little bites of shrimp fried to perfection, each piece is outrageously tasty and ready in just about 10 minutes. When weeknights are hectic and takeout seems tempting, these poppable shrimp deliver that irresistible combination of simplicity, speed, and flavor. Enjoy them as an appetizer, with a salad, or tucked into tacos—you’ll be amazed at how quickly they disappear!

Why You’ll Love This Recipe

Quick and Effortless: All it takes is a handful of everyday ingredients and about 10 minutes to create an irresistible, restaurant-style treat at home.
Tiny Bites, Big Flavor: Each shrimp is coated in a seasoned, crunchy shell that’s bursting with little hits of savory herbs and gentle aromatics.
Totally Customizable: Serve them as a party starter, pile onto rice, or stuff inside a sandwich—the possibilities are endless.
Family Friendly: Kids adore them, adults can’t resist. Guaranteed crowd-pleaser, every time.

Ingredients

Toss together just a few pantry staples and you’re set. Here’s what makes every bite amazing:

Vegetable Oil: For deep frying; gives that ultralight, crispy coating.
All-Purpose Flour: Creates the perfect base layer, helping the batter stick.
Egg: The binding hero, ensuring the breadcrumbs cling to every nook of the shrimp.
Milk: Loosens the egg mixture and helps the crumb layer form a delicious crust.
Dry Breadcrumbs: The main crunch factor; pick plain breadcrumbs for classic taste or seasoned for a zesty twist.
Salt: Essential for flavor—don’t skimp!
Dried Basil & Dried Parsley: Add subtle herbaceous notes that make these shrimp pop.
Garlic Powder & Onion Powder: These aromatics provide a gentle, savory depth without overpowering the shrimp.
Uncooked Small Shrimp: The star of the show! Use peeled and deveined for easy eating. Fresh or thawed frozen both work well—just pat them dry before breading.

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

Feeling adventurous or just want to use what you have? Try these tweaks:

Spicy Popcorn Shrimp: Add a pinch of cayenne pepper or a dash of hot sauce into the egg mixture for a fiery kick.
Lemon Pepper Shrimp: Toss the finished shrimp with a squeeze of fresh lemon juice and a sprinkle of black pepper.
Panko Crust: Swap out regular breadcrumbs for panko for an even lighter, crunchier shell.
Gluten-Free: Use gluten-free flour and breadcrumbs—no one will ever taste the difference.
Herb Swap: No basil or parsley? Try Italian seasoning, thyme, or even dill for a twist.

How to Make Popcorn Shrimp

Step 1: Prep the Breading Station

Set up three shallow bowls: one with flour, one with a beaten mixture of egg and milk, and one with breadcrumbs, salt, basil, parsley, garlic powder, and onion powder stirred together. This assembly line setup makes everything quicker and neater.

Step 2: Coat the Shrimp

Pat the shrimp dry with paper towels so the breading sticks beautifully. Lightly dredge each shrimp in flour—just a dusting—then dip into the egg-milk combo to fully coat. Transfer the shrimp into the breadcrumb-herb mixture, pressing gently so every side gets covered.

Step 3: Heat Oil

Pour oil into a deep pot or Dutch oven and heat to 350°F. A thermometer makes it foolproof. If you don’t have one, drop a breadcrumb in—if it sizzles and floats, the oil’s ready.

Step 4: Fry to Golden Perfection

Fry shrimp in small batches for 3–4 minutes, turning halfway so they cook evenly. They’re done when golden brown and crisp—don’t overcook or they’ll turn rubbery!

Step 5: Drain and Cool

Scoop shrimp out with a slotted spoon and let them drain on paper towels or a cooling rack. This keeps them ultra crispy (not soggy).

Pro Tips for Making the Recipe

Work in Batches: Don’t crowd the pot! Frying too many at once drops the oil temperature and leads to greasy shrimp.
Dry Those Shrimp: Excess moisture is the enemy of crispy breading. Always pat shrimp dry first.
Preheat Oil Thoroughly: Cold oil = oily, unevenly cooked shrimp. Wait until oil hits 350°F for best results.
Breadcrumbs Matter: For the ultimate crunch, toast your breadcrumbs lightly before breading.
Flavor Upgrade: Add a little grated parmesan or smoked paprika to the breadcrumb mixture for next-level taste.

How to Serve

There are endless ways to enjoy popcorn shrimp! My favorite: pile them onto a platter with tangy cocktail sauce or creamy tartar for dipping. They’re ideal over a fresh green salad for a quick meal, or nestled inside buttery rolls for a homemade po’ boy. Pop a few into tacos with slaw and a squeeze of lime, or serve with rice and steamed veggies for a simple dinner.

Don’t forget an extra wedge of lemon, a sprinkle of chopped herbs, or your favorite hot sauce for finishing flair.

Make Ahead and Storage

Storing Leftovers

Let the shrimp cool completely before storing. Place in an airtight container and refrigerate for up to 2 days. They’ll keep their crunch surprisingly well!

Freezing

Freeze for up to a month—but freeze single file on a baking sheet first so they don’t stick, then transfer to a freezer bag. Reheat straight from frozen for a quick snack.

Reheating

To keep that crispiness, reheat in a hot oven (about 375°F) for 5–8 minutes, or until sizzling and hot inside. Skip the microwave—trust me, it turns popcorn shrimp soggy.

FAQs

Can I use larger shrimp instead of small ones?

Absolutely! Just adjust the cooking time slightly, as larger shrimp might need another minute or so to cook through. The flavors will still be fabulous.

Do I need a deep fryer to make popcorn shrimp?

Not at all. A heavy pot or Dutch oven with a few inches of oil works perfectly. Just be careful when frying, and always monitor the oil temperature for the crispiest results.

Can I bake these instead of frying?

Yes, you can! Arrange breaded shrimp on a lined baking sheet, spray lightly with oil, and bake at 425°F for about 8–10 minutes, turning halfway. They’ll be a bit less crispy but still delicious.

What dipping sauces work best with popcorn shrimp?

Classic cocktail sauce, tartar sauce, ranch, honey mustard—you can’t go wrong. Try sriracha mayo for a spicy twist or a cool yogurt dip with herbs for a lighter touch.

Final Thoughts

Homemade Popcorn Shrimp is simply irresistible—quick to prepare, loaded with crispy flavor, and wildly versatile for any occasion. Whether you’re feeding a crowd or just treating yourself on a busy weeknight, this recipe delivers pure comfort in every crunchy bite. Don’t wait for a special occasion: give it a try and savor the joy of fresh, homemade popcorn shrimp at your very own table!

Popcorn Shrimp Recipe

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Author: Lisa
Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes
Yield: 2 servings 1x
Category: Snacks
Method: Frying
Cuisine: American
Diet: Halal

Print Recipe

Description

Crispy and flavorful popcorn shrimp, perfectly seasoned and fried to golden brown perfection. This crowd-pleasing snack is easy to make at home with simple ingredients, making it ideal for appetizers, snacks, or a fun family meal.

Instructions

Heat the Oil: In a Dutch oven or deep pot, pour in the vegetable oil and heat over medium heat until it reaches 350°F (175°C). Use a thermometer for accuracy to ensure the oil is ready for frying.
Prepare the Breading Station: Set up three shallow bowls. Add the flour to the first bowl. In the second bowl, beat together the egg and milk until thoroughly combined. In the third bowl, combine the breadcrumbs, salt, dried basil, dried parsley, garlic powder, and onion powder. Mix well to evenly distribute the seasonings.
Bread the Shrimp: Working in batches, lightly dredge each shrimp in the flour, coating all sides. Next, dip the shrimp into the egg and milk mixture, letting any excess drip off. Finally, toss the shrimp in the seasoned breadcrumb mixture, pressing lightly to help the coating adhere. Place the breaded shrimp on a plate, ready for frying.
Fry the Shrimp: Carefully add the breaded shrimp to the preheated oil in batches, ensuring you do not overcrowd the pot. Fry for 3–4 minutes, turning halfway through, until the shrimp are golden brown and the coating is crisp.
Drain and Serve: Once cooked, remove the shrimp using a slotted spoon and place them on a paper towel-lined plate or a cooling rack to drain any excess oil. Allow them to cool slightly before serving.

Notes

For extra flavor, sprinkle the freshly fried shrimp with a pinch of salt or your favorite seasoning blend.
Serve immediately for the crispiest texture.
This recipe can be doubled for a larger crowd—just fry in batches.
Pair with cocktail sauce, tartar sauce, or your favorite dip.