Popcorn Shrimp

Crispy restaurant-style Louisiana Popcorn Shrimp breaded with a light kick of Cajun spice and fried to golden perfection. They are crispy on the outside and juicy and succulent on the inside. This easy recipe is perfect for game day, movie night, or gatherings with friends and family. Enjoy this bite-size restaurant favorite appetizer or snack anytime.

This is one of our go-to recipes for small to medium size gatherings. I love to serve these with comeback sauce, yum yum sauce, boom boom sauce, or cocktail sauce.

What are popcorn shrimp?

They are small shrimp that have been breaded (usually spicy Louisiana style) and fried to golden perfection. They are called popcorn shrimp because you pop them in your mouth, very similar to the way that you would eat popcorn.

How to make popcorn shrimp

Start by assembling your breading station. Peel and devein the shrimp and place them in a bowl or on a plate. Then whisk together the egg and milk in a small bowl. Now in a medium bowl, whisk together the flour, Cajun seasoning, paprika, kosher salt, black pepper, garlic powder, and onion powder.

Then dip the shrimp into the flour mixture, then into the egg mixture, then back in the flour mixture. Work in batches and shake off any excess flour. Place the breaded shrimp in a single layer on a baking sheet covered with parchment paper. Meanwhile, heat about 1-1 1/2 inches of oil in a Dutch Oven or heavy stock pot. 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 the cooked shrimp on paper towels to drain. For best results, serve promptly.

How to peel and devein shrimp

To peel shrimp, pull on the legs, and the shell will begin to peel away very easily. You can keep or remove the tails depending on how you intend to serve your recipe. I recommend removing the tails for these popcorn shrimp.

To devein the shrimp, take a small paring knife and make a shallow cut down the center of the back to the top edge of where the tail was. Remove the intestine by running the back of the shrimp under cool running water and rubbing it with your fingers so the vein rinses out easily.

Recipe notes and helpful tips

• 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.
• If Cajun seasoning is a little too spicy for you, try Old Bay Seasoning. 
• 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 frozen popcorn shrimp 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 optimum flavor, serve promptly.
• Store leftovers in an airtight container or sealed bag in the refrigerator for up to 3 days. Re-crisp in a preheated air fryer at 350 degrees for 1 1/2-2 minutes.

How to make Air Fryer Popcorn Shrimp

Bread the shrimp according to the directions. Preheat the air fryer to 380 degrees. Spray the shrimp with cooking spray, then lay them in a single layer in the air fryer basket. Air fry for 5-6 minutes or until golden brown and cooked through.

More shrimp recipes you will love!

Popcorn Shrimp Recipe

Restaurant style Crispy Louisiana style breaded Popcorn Shrimp made easily right in your own kitchen with many ingredients you may already have on hand.  Serve them with your favorite dipping sauce. 

5 from 9 votes

Print Pin Rate

Course: Appetizer

Cuisine: American

Prep Time: 20 minutes minutes

Cook Time: 10 minutes minutes

Servings: 4 servings

Calories: 238kcal

Author: Beth Pierce

Ingredients

• 1 lb. shrimp peeled deveined, and tails removed
• 1 egg
• ¼ cup milk
• 1 cup all purpose flour
• 1 teaspoon Cajun Seasoning
• ½ teaspoon paprika
• ½ teaspoon salt
• ¼ teaspoon ground black pepper
• ¼ teaspoon garlic powder
• ¼ teaspoon onion powder
• vegetable oil for frying
• boom boom sauce

Instructions

• 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.
• Meanwhile, heat about 1 - 1 1/2 inches of 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 them on paper towels to drain. If desired, serve with boom boom sauce. For best results, serve promptly.

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.
• If Cajun seasoning is a little too spicy for you, try Old Bay Seasoning. 
• 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 frozen shrimp 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 optimum flavor, serve promptly.
• Store leftovers in an airtight container or sealed bag in the refrigerator for up to 3 days. Re-crisp in a preheated air fryer at 350 degrees for 1 1/2-2 minutes. 

Nutrition

Calories: 238kcal | Carbohydrates: 25g | Protein: 28g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.01g | Cholesterol: 225mg | Sodium: 448mg | Potassium: 393mg | Fiber: 1g | Sugar: 1g | Vitamin A: 454IU | Vitamin C: 0.04mg | Calcium: 105mg | Iron: 2mg

Did You Make This Recipe?Mention @smalltownwomanfoodnut or tag #smalltownwomanfoodnut!

On the hunt for more delicious recipes?  Follow Small Town Woman on Facebook, Pinterest, and Instagram.