This is the best popcorn shrimp recipe! Crunchy popcorn shrimp have nothing to do with actual popcorn but are small shrimp, coated in a seasoned panko bread crumb mixture and then fried to golden perfection.
Toss these tender shrimp bites into your mouth just like you would popcorn! Serve with cocktail sauce, tartar sauce or a few lemon wedges these tiny breaded shrimp are super crispy and absolutely delectable. This easy recipe will surely be a hit for any party or get-together.
📝 Ingredient notes:
- Shrimp - Your seafood counter will have shrimp available with numbers next to them. Ask for a shrimp with a 61/70 count, 51/60 count or 41/50 count size next to them. This number will tell you how many shrimp you will be getting per pound of shrimp. The larger the number, the more shrimp per pound.
Ingredients needed:
- 1 lb shrimps, peeled, deveined and tails removed
- ½ teaspoon salt
- ½ Black pepper
- 1 cup all-purpose flour
- 1 cup panko bread crumbs
- 1 tablespoon old bay seasoning
- 1 large egg, beaten
- Oil for frying
- Chopped parsley for garnishing
Ingredient notes:
Shrimp - Your seafood counter will have shrimp available with numbers next to them. Ask for a shrimp with a 61/70 count, 51/60 count or 41/50 count size next to them. This number will tell you how many shrimp you will be getting per pound of shrimp. The larger the number, the more shrimp per pound.
Substitutions
- You can use 1 tablespoon Cajun seasoning instead of old bay seasoning.
- I prefer to use small to medium-size shrimp in the recipe. Keep in mind that cook time might vary depending on the size of the shrimp so, watch your shrimp carefully as they cook and take them out from the oil as soon as they turn golden-brown.
- You can use fresh or frozen shrimps (defrosted and dried). If using frozen shrimp just make sure that they are not precooked.
How to make crispy popcorn shrimp
- Peel, devein, and remove the tails from the shrimp.
- Season the raw shrimp, and season the bread crumbs.
- Coat the raw shrimp in the flour, egg wash and panko breadcrumbs.
- Fry in hot vegetable oil.
- Serve hot with your favorite sauce.
Popcorn Shrimp Recipe
- 1 lb (453 ⅗ g) shrimps peeled, deveined and tails removed
- ½ Teaspoon (3 g) Salt
- ½ (½ g) Black Pepper
- 1 Cup (125 g) Flour, All Purpose
- 1 Cup (60 g) Panko Bread Crumbs
- 1 Tablespoon (1 Tablespoon) old bay seasoning
- 1 (1) Egg beaten
- Oil for frying
- Chopped parsley for garnishing
- In a medium bowl season the raw shrimp with salt and pepper.1 lb (453 ⅗ g) shrimps, ½ Teaspoon (3 g) Salt, ½ (½ g) Black Pepper
- Prepare a breading station: Place all-purpose flour, beaten egg, and Panko bread crumbs in three separate bowls. Mix old bay seasoning into the panko.1 Cup (125 g) Flour, All Purpose, 1 Cup (60 g) Panko Bread Crumbs, 1 Egg, 1 Tablespoon old bay seasoning
- Working with one shrimp at a time, dip the shrimp in the flour mixture, shake off the excess flour and place flour coated shrimp in the egg mixture, then coat it in the bread crumbs. Press the breadcrumbs mixture firmly into the shrimp. Lay the coated shrinp on a clean baking sheet until ready to fry.
- Coat all the remaining shrimp.
- In a heavy bottom pan add 2-3 inches of frying oil and and heat the oil to
375 °F. Carefully, place 9-10 pieces of shrimp in a single layer in the hot oil and fry the shrimp until crisp, golden brown, and evenly cooked from inside (about 2-3 minutes). Just make sure not to overcook as that might turn shrimp rubbery and chewy.Oil for frying - Using a slotted spoon, reemove the shrimp from the oil and drain the excess oil on paper towels.
- Garnish with chopped parsley and serve hot with your favorite dipping sauce or ketchup.Chopped parsley for garnishing
In a medium bowl season the raw shrimp with salt and pepper.
Prepare a breading station: Place all-purpose flour, beaten egg, and Panko bread crumbs in three separate bowls. Mix old bay seasoning into the panko.
Working with one shrimp at a time, dip the shrimp in the flour mixture, shake off the excess flour and place flour coated shrimp in the egg mixture, then coat it in the bread crumbs. Press the breadcrumbs mixture firmly into the shrimp. Lay the coated shrinp on a clean baking sheet until ready to fry. Coat all the remaining shrimp.
In a heavy bottom pan add 2-3 inches of frying oil and and heat the oil to 375 F. Carefully, place 9-10 pieces of shrimp in a single layer in the hot oil and fry the shrimp until crisp, golden brown, and evenly cooked from inside (about 2-3 minutes). Just make sure not to overcook as that might turn shrimp rubbery and chewy.
Using a slotted spoon, remove the shrimp from the oil and drain the excess oil on paper towels.
Serve hot with your favorite dipping sauce or ketchup.
Storage Tips
Freezing fried shrimp is not recommended.
However, you can store leftovers in an airtight container for 3-4 days in the refrigerator. Popcorn shrimp will make a delicious shrimp salad.
Reheating Instructions
To reheat, warm the shrimps gently in the microwave in 30-sec intervals; make sure not to overcook.
Frequently asked questions, answers and tips:
You are going to want to use very small rock shrimp to make the best breaded popcorn shrimp. Your seafood counter will have shrimp available with numbers next to them. Ask for a shrimp with a 61/70 count, 51/60 count or 41/50 count size next to them. This number will tell you how many shrimp you will be getting per pound of shrimp. The larger the number, the more shrimp per pound.
It's best to consume popcorn shrimp immediately. They are best when they are hot and fresh out of the fryer.
Chef Tip
Make sure the oil is at an appropriate temperature. Too hot and the shrimp might burn and overcook; too cold and the shrimps might absorb excess oil and become greasy.
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