Crispy Popcorn Shrimp

Golden, crunchy, bite-sized shrimp — perfectly crispy on the outside and tender inside — these Crispy Popcorn Shrimp are a fun, flavorful appetizer or main course. Great with dipping sauces, salads, or as a crunchy snack, they’re sure to be a hit whether for weeknight dinners or party platters. 🍤

Why You’ll Love This Recipe

• Crunchy, golden coating with tender, juicy shrimp inside
• Quick to prepare and cooks fast — ready in under 30 minutes
• Great as appetizer, snack, or main dish
• Easy to dip or serve with sauces (tartar, spicy mayo, cocktail, etc.)
• Kid-friendly and shareable — perfect for gatherings or casual meals

Ingredients

• 500 g (about 1 lb) shrimp, peeled and deveined — medium-sized, tails removed
• ½ cup all-purpose flour
• ½ cup cornstarch
• 1 teaspoon baking powder
• 1 teaspoon salt
• ½ teaspoon black pepper
• 1 teaspoon paprika (smoked or sweet), optional — for extra flavor
• 2 eggs, beaten
• 1 cup breadcrumbs or panko bread crumbs (for extra crunch)
• Oil for frying (vegetable, canola, or light olive oil) — enough to deep fry or shallow fry shrimp

Optional Dipping Sauce

• Mayonnaise or Greek yogurt base
• Lemon juice
• Garlic powder or minced garlic
• Hot sauce or sriracha (optional)
• Salt & pepper to taste

Instructions

1. Prepare the Shrimp & Breading Station

• Pat shrimp dry with paper towels. Dry shrimp fry more crisp and absorb less oil.
• In one bowl, whisk together flour, cornstarch, baking powder, salt, pepper, and paprika.
• In a second bowl, beat the eggs.
• In a third bowl, place breadcrumbs or panko.

2. Coat the Shrimp

For each shrimp:

1. Dredge in the flour mixture (shake off excess).
2. Dip into beaten eggs.
3. Dredge in breadcrumbs/panko, pressing gently so crumbs adhere well.
   Set coated shrimp on a tray while preparing frying oil.

3. Heat the Oil

Pour enough oil into a deep pot or frying pan to cover shrimp (about 2–3 inches deep). Heat to about 180 °C (350–360 °F). You can test by dropping a small breadcrumb: if it bubbles and rises immediately, oil is ready.

4. Fry the Shrimp

Working in batches to avoid overcrowding, carefully place shrimp into hot oil.
Fry about 2–3 minutes, or until shrimp turn golden-brown and crispy.
Remove with a slotted spoon and drain on paper towels to remove excess oil.

5. Serve While Hot

Serve immediately while still crispy. Pair with a dipping sauce (see below), lemon wedges, or as part of a salad or wrap.

You Must Know

• Shrimp should be patted completely dry before breading — moisture prevents crispiness.
• Oil must be hot enough before frying — too cool = greasy shrimp; too hot = burnt coating.
• Don’t overcrowd the pan — fry in small batches for consistent results.
• Let shrimp drain well on paper towels or a rack to keep them crisp.

Pro Tips & Variations

• For extra crunch — after first breadcrumb coating, dip again in egg and breadcrumbs for a double layer.
• Use panko breadcrumbs for a lighter, airier crust.
• Add spices to the flour mix — cayenne for heat, garlic powder, or Old Bay seasoning for seafood flavor.
• Bake instead of fry: place coated shrimp on a greased baking sheet and bake at 200 °C (400 °F) for 12–15 min, flipping halfway — for a lighter, oven-friendly version.
• Try air-fryer method: preheat air fryer to 180 °C, spray coated shrimp lightly with oil spray, cook 8–10 min, shaking halfway.

Serving & Storage

• Best enjoyed fresh — serve immediately.
• Leftovers: store in an airtight container in fridge up to 1 day; reheat in oven or air fryer to restore crispiness.
• Don’t store at room temperature longer than 2 hours — perishable shrimp.

Frequently Asked Questions

→ Can I use frozen shrimp?
Yes — thaw completely, pat dry thoroughly before breading and frying.

→ My coating fell off — why?
Likely shrimp were too wet or oil not hot enough. Dry shrimp well and ensure oil is at proper temperature.

→ Can I skip breadcrumbs?
You can — but coating will be less crispy. The flour + arrowroot/cornstarch approach alone will give a lighter crisp, but less crunchy crust.

→ Is this gluten-free?
If you use gluten-free flour and gluten-free breadcrumbs (or crushed nuts/seeds), yes — ensure all ingredients are certified gluten-free.

Enjoy your crispy, golden, delicious Popcorn-Style Shrimp — crunchy, flavorful, and perfect for sharing!

Print