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4.90 from 10 votes

Popcorn Shrimp

Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 4 servings

Ingredients

  • 1 lb small shrimp peeled and deveined, tails off
  • 1 cup buttermilk
  • 1 tsp hot sauce
  • 1 cup all-purpose flour
  • 1 cup panko breadcrumbs
  • 1 tsp smoked paprika
  • 1 tsp garlic powder
  • 1/2 tsp onion powder
  • 1/4 tsp cayenne pepper
  • 1 tsp salt
  • 1/2 tsp black pepper
  • vegetable oil for frying
  • cocktail sauce or remoulade for serving

Instructions

  • Pat the shrimp completely dry with paper towels. This step is important for the coating to stick properly.
  • In a bowl, combine the buttermilk and hot sauce. Add the shrimp and let them soak for 10 minutes.
  • In a separate shallow bowl, whisk together the flour, panko breadcrumbs, smoked paprika, garlic powder, onion powder, cayenne pepper, salt, and black pepper.
  • Heat about 2 inches of vegetable oil in a heavy-bottomed pot or Dutch oven to 350 degrees F. Use a kitchen thermometer to check the temperature.
  • Working in small batches, remove the shrimp from the buttermilk (letting excess drip off) and dredge them in the seasoned flour mixture. Press gently to coat evenly.
  • Carefully drop the coated shrimp into the hot oil. Fry for 2 to 3 minutes, turning once, until deeply golden brown and crispy. Do not crowd the pan.
  • Remove the fried shrimp with a slotted spoon and drain on a paper towel-lined plate. Season with a pinch of salt immediately.
  • Serve immediately with cocktail sauce, remoulade, or your favorite dipping sauce alongside lemon wedges. Enjoy!

Notes

For an even crispier coating, double-dredge the shrimp by dipping back into the buttermilk and coating a second time. For a lighter option, cook in an air fryer at 400 degrees F for 8 to 10 minutes, shaking the basket halfway through. Leftover shrimp can be stored in the fridge for up to 2 days and reheated in the air fryer to restore crispiness.