Oh, popcorn shrimp! Just saying the name conjures up memories of summer fairs with crispy bites that are impossible to resist. The mix of crunch and that ocean-kissed flavor—it’s a sensation that dances on your tongue. Somewhere between a snack and a meal, it’s like the shrimp are wearing tiny, golden tuxedos, ready to impress.
Steps
- Begin by combining the flour, salt, paprika, pepper, and garlic powder in a medium bowl to create the flour mixture.
- Pat the shrimp dry and coat them in 1/4 cup of the flour mixture in a large bowl until they are evenly covered.
- In a small bowl, whisk the egg and milk together to form the liquid coating.
- Heat 3-4 inches of vegetable oil in a large deep pot to 375 degrees Fahrenheit.
- Dip each shrimp into the milk mixture, then coat them in the remaining seasoned flour.
- Fry 8-10 shrimp at a time for 2-3 minutes until they achieve a golden brown color.
- Remove the shrimp from the oil and drain them on paper towels to remove excess oil.
- Repeat the frying process with the remaining shrimp, then sprinkle with chopped parsley before serving immediately.
Ingredients
- 1 pound small shrimp, peeled and deveined
- 1 1/4 cups all-purpose flour
- 2 teaspoons salt, plus extra for serving
- 1/2 teaspoon paprika (smoked or regular)
- 1/4 teaspoon black pepper
- 1/4 teaspoon garlic powder
- 1 egg
- 1/4 cup milk
- Vegetable oil for frying
- 2 teaspoons chopped fresh parsley
Nutritional Values
Calories: 1256kcal | Carbohydrates: 172g | Protein: 100g | Fat: 56g | Saturated Fat: 8g | Cholesterol: 1084mg | Sodium: 2708mg | Potassium: 1640mg | Fiber: 4g | Sugar: 12g | Vitamin A: 1040IU | Vitamin C: 20mg | Calcium: 448mg | Iron: 12mg
FAQ
- Why is this dish known as popcorn shrimp?
- Popcorn shrimp gets its name from the small, bite-sized pieces of battered shrimp, which are often eaten by the handful, much like popcorn.
- What type of shrimp should I use for popcorn shrimp?
- It’s best to use very small shrimp for this dish, such as rock shrimp or shrimp in the 61/70, 51/60, or 41/50 count size. Remember to adjust cooking times based on shrimp size and remove them from the oil as soon as they become golden brown.
- Can I reheat popcorn shrimp?
- While it’s best to serve fried shrimp immediately, you can reheat them in the oven. However, be aware that extended baking might cause the shrimp to become rubbery.
- How do you prepare shrimp for cooking?
- To peel shrimp, press your thumb into the underside where the legs are and peel the shell back from front to tail. To devein, make a shallow cut along the top of the shrimp and remove the dark vein with a knife.
- What are some flavor variations for popcorn shrimp?
- You can add different seasonings to the flour mixture for various flavors, such as chili powder and cumin for a Mexican twist, or five spice powder and ginger for an Asian flair.
Tips
- Ensure your oil is at the correct temperature by using a frying thermometer. If the oil is too hot, the shrimp may burn, and if it’s too cold, the shrimp could absorb excess oil and become greasy.
- Serve the fried shrimp immediately for the best taste and texture. While reheating is possible, it may make the shrimp rubbery.
- Experiment with flavor variations by adjusting the seasoning in the flour mixture. For example, add chili powder and cumin for a Mexican twist or ground ginger and five spice powder for an Asian flair.
- Use small shrimp, such as rock shrimp or those in the 61/70 count size range, for the best results. Keep an eye on the shrimp as they cook, removing them from the oil once they turn golden brown.
Equipment
- Frying Thermometer: To ensure the oil is at the appropriate temperature.
- Large Deep Pot: Suitable for deep frying; ensure it can safely hold 3-4 inches of hot oil.
- Slotted Spoon or Spider Strainer: For safely removing the shrimp from the hot oil.
