These tiny, crunchy Popcorn Shrimp make the best snack or meal to impress your dinner guests!
Table of Contents
Popcorn shrimp, in all its tiny glory, is often linked to American Cajun cuisine from Louisiana, where shrimp is an important food. The credit for popularizing this dish in the 1980s is often given to the restaurateur and chef, Paul Prudhomme. He aimed to create a dish that was easy to enjoy, fun to eat, and delicious, which many believe led to popcorn shrimp.
Still, there is more to the popcorn shrimp story. Its history also goes back further, drawing inspiration from Southern recipes for fried shrimp. The concept was simple yet ingenious: Take shrimp, coat them in a batter, and fry them until they turn golden and crispy. The outcome is a dish perfect for snacking on with friends or savoring as a treat just for yourself.
The joy of eating popcorn shrimp lies in their nature. They are like the seafood version of popcorn. You can pop them into your mouth one by one and their small size makes them great for dipping into cocktail sauce, creamy tartar sauce, or spicy remoulade.
This recipe calls for paprika, garlic, salt, and pepper for the seasoning, which is why I love it so much. Four simple spices that yield incredible flavor. It’s just enough spice to make things interesting without overpowering the tiny shrimp.
Is Popcorn Shrimp Healthy?
When popcorn shrimp is eaten in moderation, it has some health benefits. Shrimp is a type of seafood that’s low in calories but high in protein, offering nutrients like vitamin B12, iodine, and omega-3 fatty acids. Additionally, shrimp contains antioxidants such as astaxanthin, which might aid in reducing inflammation and enhancing skin health.
We can’t overlook that popcorn shrimp is fried. It’s not the best meal for you if you want to avoid cooking in oil. There are other options, however, such as Air-Fried Shrimp, which will give you the crunch without the oil. Also, it’s important to note that the batter used on popcorn shrimp contains gluten. However, you may be able to find a gluten-free flour blend that would work just as well.
Popcorn shrimp vs. regular shrimp
Popcorn shrimp and regular shrimp have different characteristics in terms of size, preparation methods, and culinary uses. The most obvious difference is the size, which affects how each is prepared. Popcorn shrimp are bite-sized pieces of shrimp sourced from species like rock shrimp or small white shrimp. They are almost always coated with a batter or breadcrumbs since there isn’t much to them, and then deep fried, just as they are in this recipe.
On the other hand, regular shrimp come in a variety of sizes and species ranging from small to jumbo. They can be cooked through grilling, boiling, steaming, sautéing or baking. Regular shrimp are commonly featured in pasta recipes, salads, stir-fries, and seafood platters.
INGREDIENTS
- 1 pound small shrimp, peeled and deveined
- 1 cup all-purpose flour
- 1 teaspoon salt
- 1/2 teaspoon paprika
- 1/4 teaspoon black pepper
- 1/4 teaspoon garlic powder
- 1 large egg
- 1/2 cup milk
- Vegetable oil for frying
INSTRUCTIONS
Combine
Mix flour and seasonings.
Coat
Prepare shrimp with flour and egg mixture.
Fry
Cook shrimp until crispy and golden.
Devour!
FAQs & Tips
Store leftover popcorn shrimp in an airtight container in the refrigerator for up to 5 days. You can also freeze the leftovers to use later by putting the popcorn shrimp in an airtight container or freezer-safe bag and storing it in the freezer for up to 3 months.
Reheat your popcorn shrimp in the oven. Heat the oven to 350° Fahrenheit. Place the shrimp in a single layer on a baking sheet lined with parchment paper. Heat for 10 to 12 minutes. You can also reheat them in an air fryer at the same temperature for about 5 minutes.
Interested in bringing the heat? That’s a great idea, and popcorn shrimp is perfect for a spicy dish. Use all of the same spices that are in the recipe, and then add 1/4 teaspoon of cayenne pepper. That should give it a nice little kick. Also, consider dipping your popcorn shrimp in hot sauce if you prefer.
Serving Suggestions
For a classic serving, serve popcorn shrimp alongside cocktail sauce or creamy tartar sauce. I like to include a side of Mexican Coleslaw for a sweet crunch and lemon slices to squeeze over the shrimp.
If you’re feeling more adventurous, try swapping out the fried shrimp in these Bang Bang Shrimp Tacos with popcorn shrimp instead. Another idea is to make a popcorn shrimp po’ boy sandwich by stacking the shrimp in a baguette with lettuce, Air Fryer Fried Pickles, and remoulade sauce. For an appetizer option, pair them with a chili dipping sauce. Yum!
Ingredients
- 1 pound small shrimp peeled and deveined
- 1 cup all-purpose flour
- 1 teaspoon salt
- 1/2 teaspoon paprika
- 1/4 teaspoon black pepper
- 1/4 teaspoon garlic powder
- 1 large egg
- 1/2 cup milk
- Vegetable oil for frying
Instructions
- In a medium bowl, whisk together the flour, salt, paprika, pepper, and garlic powder.
- Pat the shrimp dry and toss them with a portion of the flour mixture until evenly coated.
- Heat oil in a deep fryer or large pot to 375 degrees F.
- In a separate bowl, beat the egg and mix with milk.
- Dip the flour-coated shrimp into the egg mixture, then dredge in the remaining flour mixture.
- Fry the shrimp in batches until golden brown, about 2-3 minutes, then drain on paper towels.
Nutrition Info:
Recipes written and produced on Food Faith Fitness are for informational purposes only.
Leave a Comment