This popcorn shrimp recipe makes a delectable appetizer or dinner for any gathering. Serve with a variety of dipping sauces for different flavor combinations!
1poundshrimppeeled, deveined Small size is best (61/70, 51/60, or 41/50 sizes)
½teaspoonof salt
½teaspoonblack pepper
1cupall purpose flour
1cuppanko bread crumbs
1tablespoonold bay seasoning
1large eggbeaten
Oil for frying
Chopped parsley for garnishing
Instructions
In a large bowl, season the shrimp with salt and pepper. Toss to coat.
In three separate bowls, place the beaten egg, flour, and panko. Toss the Old Bay Seasoning in with the panko and toss to combine.
Coat the shrimp, one at at time: First in the flour, then in the egg, and finally in the seasoned panko. Place on a plate to allow the coating to set. Repeat with the remaining shrimp and let rest for 5 minutes.
Heat 2 to 3 inches of oil to 375F in a pan for frying.
In batches, fry the shrimp, flipping if necessary, until crispy and golden brown on the outside. This should take 2-3 minutes. Do not overcook.
Remove the shrimp and drain on a paper towel lined plate or on a wire cooling rack to drain excess oil.
Garnish with chopped parsley or chives and serve with your favorite dipping sauce.
Enjoy hot!
Notes
Ideal size is 61/70 but you can also use 51/60 or 41/50. Anything larger and they can be too big.
Use uncooked fresh or frozen shrimp. Be sure to thaw frozen shrimp before cooking.
Double bread the shrimp if you want them to be extra crunchy.
Be sure the oil stays at 350 while frying. Too cold equals greasy, too hot and they can burn.
Best served immediately with your favorite dipping sauce!
Store leftovers for 3-4 days in an air tight container in the refrigerator.
Freezing is not recommended as the shrimp will be tough and chewy when you reheat them.