Popcorn Shrimp Recipe

5 from 1 vote

Finger foods are my love language, and these popcorn shrimp are the perfect finger food for any party. They're so crispy and crunchy!

Prep Time15

Cook Time10

Total Time25

Course: Appetizer

Cuisine: American

Servings:

Pat the shrimp dry with paper towels to remove excess moisture.
1 pound jumbo shrimp
Mix the flour, cornstarch, garlic powder, onion powder, paprika, salt, black pepper, and cayenne pepper in a shallow dish.
¾ cup all-purpose flour, ¼ cup cornstarch, 1 teaspoon garlic powder, 1 teaspoon onion powder, 1 teaspoon ground paprika, 1 teaspoon kosher salt, ½ teaspoon ground black pepper, ½ teaspoon ground cayenne pepper
Place the beaten eggs in a separate shallow dish.
2 large eggs
Put the Panko breadcrumbs in a third shallow dish.
1½ cups Panko breadcrumbs
Heat about 2 inches of vegetable oil in a large pot or deep fryer to 375°F.
Vegetable oil
Dredge the shrimp first in the flour mixture, then dip in the egg, and finally coat with Panko breadcrumbs, making sure each shrimp is well covered.
Working in batches, carefully add the shrimp to the hot oil and fry until golden brown and crispy, about 2-3 minutes.
Use a slotted spoon to remove the shrimp from the oil and drain on a plate lined with paper towels.
Serve hot with lemon or lime wedges and your choice of dipping sauce on the side.
Lemon or lime wedges

Storage: Store popcorn shrimp in an airtight container in the refrigerator for up to 2 days or in the freezer for up to 3 months.