Popcorn Shrimp
Golden, crispy popcorn shrimp coated in seasoned breadcrumbs and lightly fried to perfection. Ideal as an appetizer, snack, or salad topping.
2 Servings
Ingredients
- 1 quart vegetable oil for frying
- 1 cup all-purpose flour
- 1 large egg
- ½ cup whole milk
- 1 cup dry plain breadcrumbs
- 1¼ teaspoons salt
- ½ teaspoon dried basil
- ½ teaspoon dried parsley
- ⅛ teaspoon garlic powder
- ⅛ teaspoon onion powder
- 24 small shrimp uncooked, peeled, and deveined
Instructions
Prepare the frying oil.
- Pour the vegetable oil into a Dutch oven or deep, heavy-bottomed pot. Heat the oil over medium heat until it reaches 350°F (175°C). Use a cooking thermometer to monitor the temperature for best results.
Set up the dredging stations.
- In three separate shallow bowls, prepare the coating components as follows:
- Bowl 1: Add the flour.
- Bowl 2: Beat the egg and milk together until fully combined.
- Bowl 3: Combine the breadcrumbs, salt, dried basil, dried parsley, garlic powder, and onion powder. Mix thoroughly to evenly distribute the seasoning.
Coat the shrimp.
- Lightly dredge each shrimp in the flour, ensuring all sides are coated. Next, dip the shrimp into the egg mixture, then transfer to the breadcrumb mixture. Press gently to adhere the breadcrumbs evenly. Place the breaded shrimp on a plate while preparing the remaining pieces.
Fry the shrimp.
- Working in batches, carefully lower the breaded shrimp into the hot oil using a slotted spoon or tongs. Fry for 3 to 4 minutes, turning once halfway through, until the coating is crisp and golden brown.
Drain and serve.
- Remove the shrimp from the oil and transfer to a paper towel-lined plate or wire rack to drain excess oil. Serve immediately while warm, accompanied by your preferred dipping sauce if desired.
Notes
To prepare a gluten-free version of this recipe, substitute the all-purpose flour with a 1:1 gluten-free flour blend and use certified gluten-free breadcrumbs. Additionally, verify that all spices and seasonings used are labeled gluten-free to avoid potential cross-contamination. The frying method and cooking times remain unchanged.