Popcorn Shrimp Recipe cravings always hit at the worst time, like when you want something crispy and snacky but you do not want a long cooking project. Popcorn shrimp are small bite size shrimp coated in a seasoned crispy breading and fried until golden. The best part is how fast they cook, so you can go from hungry to happy in a hurry. They are also perfect for dipping, sharing, and stretching into a full meal if you add a couple sides. If you have shrimp in the freezer, you are already halfway there.
Easy Popcorn Shrimp Recipe
Why You’ll Love This Popcorn Shrimp Recipe
This is the kind of snack that makes people hover near the stove because the first batch disappears fast. I love it because it is simple, quick, and it feels a little restaurant style without needing fancy stuff.
- Crispy bite size shrimp that actually stay crunchy
- Fast cook time, shrimp are done in minutes
- Easy ingredients you can grab at any grocery store
- Great as an appetizer or a casual dinner
- Super dipping sauce friendly
Popcorn Shrimp Ingredients
Here is everything you need for this Popcorn Shrimp Recipe. I am keeping it straightforward, but still well seasoned. This makes about 4 servings as a snack or 2 to 3 servings as a meal, depending on how hungry you are.
- 1 pound small shrimp (41 to 50 count), peeled, deveined, tails removed, patted dry
- 3/4 cup all purpose flour
- 3/4 cup cornstarch (this is the crispiness secret)
- 2 teaspoons Old Bay seasoning
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon kosher salt (plus more to finish)
- 1/4 teaspoon black pepper
- 2 large eggs
- 1/2 cup buttermilk (or regular milk)
- 1 tablespoon hot sauce (optional but really good)
- 2 cups panko breadcrumbs
- Neutral frying oil like canola or peanut oil (enough for 2 inches in your pan)
- Lemon wedges for serving
- Optional: chopped parsley to finish
Quick note: panko gives you that extra crunch that feels like takeout. If all you have is regular breadcrumbs, it will still work, but panko is the move.
What Size Shrimp Is Best for Popcorn Shrimp?
For popcorn shrimp, you want shrimp that are small enough to pop in your mouth and cook super fast. I like 41 to 50 count shrimp. That means you get about 41 to 50 shrimp per pound, so they are nicely bite sized and you get a lot of pieces for your effort.
Buy them already peeled and deveined if you can. And for this Popcorn Shrimp Recipe, I recommend tails removed so you do not have to deal with tails while dipping and snacking. Before breading, pat them dry with paper towels. That small step helps the coating stick instead of sliding off.
How to Make Popcorn Shrimp
This is the part where it all comes together. Set yourself up like a little assembly line and it goes fast.
1) Heat the oil.
Pour oil into a heavy pot or deep skillet so you have about 2 inches of oil. Heat it to 350 F. If you do not have a thermometer, test with a tiny pinch of panko. It should sizzle right away and float.
2) Mix the dry coating.
In a shallow bowl, whisk together flour, cornstarch, Old Bay, paprika, garlic powder, onion powder, salt, and pepper.
3) Mix the wet coating.
In a second bowl, whisk eggs, buttermilk, and hot sauce (if using).
4) Set up the panko.
Put panko in a third bowl. You can lightly season it with a pinch of salt if you want, but it is optional.
5) Coat the shrimp.
Work in small handfuls. Toss shrimp in the seasoned flour mix, then dip in the egg mixture, then press into panko. Press gently so the crumbs stick well.
6) Fry in small batches.
Fry shrimp in batches so you do not crowd the pan. Cook for 2 to 3 minutes total, stirring or flipping once, until golden and crisp. Shrimp cook fast, so do not walk away.
7) Drain and season.
Move cooked shrimp to a wire rack over a sheet pan, or to a paper towel lined plate if that is what you have. Sprinkle with a tiny pinch of salt while hot. Serve with lemon wedges and your favorite dipping sauce.
How to Keep Popcorn Shrimp Crispy
Crispy shrimp are the whole point, so here is how to keep them that way.
- Do not overcrowd the pan. Too many shrimp drops the oil temperature and makes them greasy.
- Keep oil around 350 F. Let the oil come back up between batches.
- Drain on a rack if you can. A rack lets air circulate so the bottoms do not get soggy.
- Serve right away. Popcorn shrimp are at their best fresh.
- Keep batches warm in the oven. If you are frying multiple batches, put the rack on a sheet pan in a 200 F oven while you finish.
Popcorn Shrimp Dipping Sauces
Dipping sauce is basically mandatory here. You can keep it classic or a little spicy.
- Cocktail sauce: store bought is fine, add extra horseradish if you like it sharp
- Tartar sauce: great if you want that creamy tang
- Spicy mayo: mayo plus sriracha plus a squeeze of lemon
- Quick remoulade: mayo, mustard, pickle relish, paprika, and a little hot sauce
Honestly, set out two sauces and watch everyone mix and match. That is half the fun.
What to Serve With Popcorn Shrimp
You can serve this Popcorn Shrimp Recipe as a snack, but it is easy to turn it into a meal. Here are some no stress ideas:
- Fries or roasted potatoes
- Coleslaw for crunch and something cool
- Simple salad with lemony dressing
- Rice with a little butter and garlic
- Tacos: stuff shrimp into tortillas with slaw and spicy mayo
- Appetizer platter: add pickles, lemon wedges, and a couple dips
Storage and Reheating
If you have leftovers, you are lucky. Let shrimp cool, then store in an airtight container in the fridge for up to 2 days.
To reheat and bring back the crunch:
- Oven method: 400 F for 6 to 8 minutes on a baking sheet, flip once
- Air fryer method: 375 F for 4 to 6 minutes, shake halfway
I do not recommend microwaving unless you are fine with softer breading. It still tastes good, just not as crispy.
Frequently Asked Questions About Popcorn Shrimp
What is popcorn shrimp?
Popcorn shrimp are small shrimp coated in seasoned breading and fried until crisp. They are meant to be bite sized, easy to dip, and easy to share.
What size shrimp should I use?
I recommend 41 to 50 count shrimp for this Popcorn Shrimp Recipe. They cook fast and give you that true popcorn shrimp feel. Try to use peeled, deveined shrimp with tails removed.
How do I know when shrimp are cooked?
Shrimp are done when they turn opaque and curled, and the coating is golden. For small shrimp, that is usually 2 to 3 minutes total frying time.
Why did my breading fall off?
This usually happens when the shrimp are wet, the coating is not pressed in, or the oil is not hot enough. Pat shrimp dry, press the panko on, and keep oil close to 350 F.
Can I make popcorn shrimp in the air fryer?
Yes, but it will be a little less like deep fried crunch. Spray the coated shrimp with cooking spray and air fry at 400 F for 7 to 9 minutes, shaking halfway, until crisp and cooked through.
Your New Go To Crispy Shrimp Night
If you want something fast, crunchy, and seriously satisfying, this Popcorn Shrimp Recipe checks all the boxes. Keep your oil hot, fry in small batches, and do not skip the lemon squeeze at the end. Once you make it, you will start inventing reasons to serve it, from weeknight dinners to game day snacks. Now go grab those shrimp and make it happen.
Popcorn Shrimp
Ingredients
Method
- Heat the oil: Pour oil into a heavy pot or deep skillet with about 2 inches of oil. Heat to 350°F.
- Mix the dry coating: In a shallow bowl, whisk together flour, cornstarch, Old Bay, paprika, garlic powder, onion powder, salt, and pepper.
- Mix the wet coating: In a second bowl, whisk eggs, buttermilk, and hot sauce (if using).
- Set up the panko: Put panko in a third bowl and optionally season with a pinch of salt.
- Coat the shrimp: Toss shrimp in the seasoned flour, dip in the egg mixture, then press into panko.
- Fry in small batches at 350°F for 2 to 3 minutes, until golden and crisp, stirring or flipping once.
- Move cooked shrimp to a wire rack or paper towel-lined plate. Sprinkle with salt while hot.
- Serve immediately with lemon wedges and your favorite dipping sauces.
