Real Recipes From Real Home Cooks ®

popcorn shrimp

Recipe by
Beth Pierce
Ofallon, MO

Crispy restaurant style Louisiana Popcorn Shrimp breaded with a light kick of Cajun spice and fried to golden perfection. This easy recipe is perfect for gameday, movie night, or gatherings with friends and family. Enjoy this bite size restaurant favorite appetizer anytime.

yield 4 serving(s)
prep time 20 Min
cook time 10 Min
method Deep Fry

Ingredients For popcorn shrimp

  • 1 lb
    shrimp peeled, deveined, and tails removed
  • 1
  • 1/4 c
  • 1 c
  • 1 tsp
    cajun seasoning
  • 1/2 tsp
  • 1/2 tsp
  • 1/4 tsp
    ground black pepper
  • 1/4 tsp
    garlic powder
  • 1/4 tsp
    onion powder
  • vegetable oil for frying
  • boom boom sauce

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.