Name: Crispy Popcorn Shrimp
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; Mayonnaise or Greek yogurt base; Lemon juice; Garlic powder or minced garlic; Hot sauce or sriracha (optional); Salt & pepper to taste

Description

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. 🍤

Ingredients

Scale

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:

Dredge in the flour mixture (shake off excess).
Dip into beaten eggs.
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.

Notes

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.