popcorn shrimp

How To Make popcorn shrimp

• 1

  Whisk together the egg and milk in a small bowl. In a medium bowl whisk together the flour, Cajun seasoning, paprika, salt, black pepper, garlic powder, and onion powder. Dip the shrimp into the flour mixture, then into the egg mixture. then back in the flour mixture.
• 2

  Meanwhile heat about 1 – 1 1/2 inches oil in a Dutch Oven or heavy stock pot to 375 degrees. Add the shrimp about 10 at a time cooking for 2-3 minutes or until golden brown. Using a skimmer remove the shrimp from the hot oil and place on paper towels to drain. If desired serve with boom boom sauce. For best results serve promptly.
• 3

  NOTES After peeling and deveining pat the shrimp dry with paper towels. Pro-Tip – to avoid the dreaded breading fingers use one hand for the egg mixture and the other hand for the flour mixture. Use a clip on candy thermometer for accurate monitoring of your oil temperature. Any relatively small shrimp will work for this recipe. Think 36-40 count or 41-50 count. Unless you live on the coast close to a fresh seafood market the odds are very good that the shrimp you see in your store display was previously frozen. Therefore it makes more sense to purchase the shrimp frozen and control the timing of the thaw. I use one of my older Dutch Ovens to fry in. I find that the heavy pot helps regulate oil temperature well. For best results serve promptly. Store leftovers in air tight container or seal bag in the refrigerator for up to 3 days. Re-crisp in a preheated air fryer at 350 degrees for a 1 1/2-2 minutes.
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